Baked Sausage Ratatouille Penne

Baked Sausage Ratatouille Penne

I have a ton of online friends who are currently expecting a new addition to their family soon. They are all the time asking for recipes that are easy to make and easy to freeze. It's just my luck to get an email today full of freezer recipes! Let the freezing begin! The best part? These are healthy. Yum, yum. Mama's in the kitchen, again!


  • 12 oz. uncooked turkey Italian sausage links
  • 4 cloves garlic, minced
  • 1 tsp olive oil
  • 1 14-oz. can diced tomatoes with basil and oregano, undrained
  • 3 tbsp parsley (fresh snipped is best)
  • 1/4 tsp crushed red pepper (optional)
  • 1 lb. eggplant, peeled and cut into 1/2 in. cubes
  • 6 oz dried whole wheat or whole grain blend penne pasta
  • 1/3 c finely shredded Parmesan cheese


  1. Preheat oven to 350 degrees F. Place sausage links in an unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.
  2. In a large skillet, cook garlic in hot olive oil for 1 minute. Stir in undrained tomatoes, the 3 tablespoons parsley, and, if desired, the crushed red pepper. Bring to boiling. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.
  3. Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2-quart baking dish.
  4. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese. Uncover and bake about 5 minutes more or until cheese melts. If desired, sprinkle with additional parsley.


Make-Ahead Directions: Prepare as directed through Step 3. Cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake as directed but add 10 to 20 minutes to the covered baking time. Sprinkle with cheese as directed. Serve as directed through Step 4.

Seasoning suggestions: Italian seasoning, Tony Chachere's Pizza and Pasta Magic, Mrs Dash onion and herb

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Post Author: Stephanie

Stephanie Ayers writes speculative fiction, where horror and fantasy collide. She is a self proclaimed word whisperer and unicorn living in Ohio disguised as a human. She mothers her children and avoids all things housework and zombies. When she isn't doing any of these things, she can be found browsing thrift stores and flea markets with her husband, attending football games with her son, or binging on TV shows.

Visit her Amazon page to view all her available books.

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