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Ciao! Penne Pasta w/Sausage and Eggplant Bolgnase

One pan wonder!
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 5


  • 2/3 C Whole - milk ricotta cheese
  • 1/2 C grated Parmesan cheese
  • 1 large egg
  • 8 oz. sweet or hot Italian sausage - casing removed
  • 1 medium eggplant - cut into 1/2" cubes
  • 2 Tbsp EVOO
  • 1 24 oz. Low-sodium marinara sauce
  • 1 Tbsp Ciao Down seasoning
  • 8 oz whole wheat penne pasta
  • 3/4 C shredded mozzarella cheese
  • Fresh basil for ganish


  • Position oven rack in upper 1/3 of oven.
  • Bring large pot of water to a boil. Combine ricotta, Parmesan and eggs in small bowl.
  • Cook sausage in a large oven-proof skillet, breaking pieces with the back of a spoon until its no longer pink. About 6 minutes. Stir in eggplant and oil, cook stirring occasionally until the eggplant starts to soften, about 2 minutes.
    Stir in marinara and seasoning. Reduce heat to maintain a simmer and cook stirring occasionlally until the eggplant is very soft. About 7 minutes.
    Meanwhile cook pasta in boiling water according to instructions on the box. Drain and transfer to the pan with the sauce. Add ricotta mixture and gentley stir to combine. Bring to a simmer and then remove from heat. Evenly sprinkle mozzarella over top.
    Transfer skillet to the upper rack of oven broil until cheese starts to brown. 1 to 2 minutes. Garnish with basil.