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Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti

3.5 by 16 people
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  • Makes: 6 servings
  • Serving Size: 1 1/4 cup
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 40 minutes (high)
  • Stand: 5 mins

Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti



  1. In a large skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat.
  2. In a 5- to 6-quart slow cooker combine sausage, eggplant, fennel, tomatoes, the water, wine, tomato paste, garlic, and Italian seasoning. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  3. If using low-heat setting, turn to high-heat setting. Stir in pasta and 1/2 cup basil. Cover and cook for 30 minutes.* Stir pasta mixture. Sprinkle with cheese. Cover and cook for 10 minutes more. Let stand, uncovered, for 5 to 10 minutes before serving. Sprinkle with additional basil.

From the Test Kitchen


If you like, skip 30 minutes of slow cooking by tossing the eggplant mixture and 1/2 cup basil with 6 to 8 ounces of cooked ziti or penne pasta. Sprinkle with cheese and continue as directed.

Nutrition Facts (Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti)

    Per serving:
  • 255 kcal cal.,
  • 5 g fat
  • (3 g sat. fat,
  • 0 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 18 mg chol.,
  • 479 mg sodium,
  • 38 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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