Penne with Sausage Eggplant Bolognese

Ingredients

• ⅔ cup whole-milk ricotta cheese
• ¼ cup grated Parmesan cheese
• 1 large egg
• 8 ounces sweet or hot Italian sausage, casing removed
• 1 medium eggplant, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 (24 ounce) jar low-sodium marinara sauce (see Tip)
• 1 teaspoon fennel seeds
• ¼ teaspoon ground pepper
• 8 ounces whole-wheat penne
• ¾ cup shredded part-skim mozzarella cheese
• Fresh basil for garnish

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