How to Make Light Ziti with Sausage

Ingredients

• 4 oz bulk sweet Italian sausage
• 4 cups peeled and chopped eggplant
• 2 medium fennel bulbs, trimmed, cored, and thinly sliced
• 14.5 oz can crushed fire-roasted tomatoes
• ½ cup water
• ¼ cup dry white wine
• 2 Tbsp tomato paste
• 2 cloves garlic, minced
• 1 tsp dried Italian seasoning, crushed
• 8 oz dried cut ziti or penne pasta
• ½ cup snipped fresh basil
• 1 cup shredded part-skim mozzarella cheese (4 oz)

1. In a large skillet cook sausage over medium-high heat until browned, 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; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours.
3. If using low-heat setting, turn to high-heat setting. Stir in pasta and basil. Cover; 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.