Penne with Sausage & Eggplant Bolognese

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 115.

	this recipe	typical
liquid	0%	45%
fat	5%	4%
aromatics	0%	26%
vegetables and beans	136%	126%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Where it stands out

• #4 of 115 for depth of browning

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

164 g	0.66666666666 cup whole-milk ricotta cheese
25 g	0.25 cup grated Parmesan cheese
50 g	1 large egg
227 g	8 ounces sweet or hot Italian sausage, casing removed
	1 medium eggplant, cut into 1/2-inch cubes
27 g	2 tablespoons extra-virgin olive oil
680 g	1 (24 ounce) jar low-sodium marinara sauce (see Tip)
2 g	1 teaspoon fennel seeds
	.25 teaspoon ground pepper
227 g	8 ounces whole-wheat penne
84 g	0.75 cup shredded part-skim mozzarella cheese
	Fresh basil for garnish

Method: 5 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.