Eggplant, Fennel, and Sausage Slow Cooker Baked Ziti
ounces bulk sweet Italian sausage
cups peeled and chopped eggplant
medium fennel bulbs, trimmed, cored, and thinly sliced
14 1/2 ounce can crushed fire-roasted tomatoes
cup dry white wine
tablespoons tomato paste
cloves garlic, minced
teaspoon dried Italian seasoning, crushed
cup snipped fresh basil
cup shredded part-skim mozzarella cheese (4 ounces)
Snipped fresh basil
- 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.
- 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.
- 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