Here, we infuse eggplant Bolognese with savoriness by cooking the eggplant in the sausage drippings.
Serve this family-friendly baked pasta with a salad and pour the adults a glass of Chianti.
Bring a large pot of water to a boil.
Combine ricotta, Parmesan and egg in a small bowl.
Set next to the stove.
Stir in marinara, fennel seeds and pepper.
Meanwhile, cook pasta in the boiling water according to package directions.
Drain and transfer to the pan with the sauce.
Add the ricotta mixture and gently stir to combine.
Bring to a simmer, then remove from heat.
Evenly sprinkle mozzarella over the top.
Transfer to the upper rack and broil until starting to brown on top, 1 to 2 minutes.
Serve topped with basil, if desired.
Look for a brand with less than 300 mg sodium per 1/2-cup serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
