Real Feta – 1/4 lb of cubed
Artichoke quarters with herb – 1/2 lb
Eggplant – 1
Cooked chicken sausage – 2 to 4 links
Penne Pasta – 1 box
- Boil and drain penne pasta per box direction.
- Cut sausage and eggplant into 1 inch large chunks.
- Sautée eggplant with olive oil in an oven-safe hot pan until soft; add sausage and artichokes for another 5 minutes.
- Toss penne in pan and spread out, topping with crumbled Real Feta. With the Penne still in the pan, bake for 20 minutes at 375 degrees.