Eggplant Zucchini Bolognese
TOTAL TIME: Prep: 30 min. Cook: 20 min.
YIELD: 8 servings.
I roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
Ingredients
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1 package (16 ounces) penne pasta
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1 small eggplant, peeled and cut into 1-inch pieces
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1 medium zucchini, cut into 1/4-inch slices
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1 medium yellow summer squash, cut into 1/4-inch slices
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1 cup chopped onion
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2 tablespoons olive oil
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2 teaspoons minced garlic
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1 teaspoon salt
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1/2 teaspoon pepper
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1 pound lean ground beef (90% lean)
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1 can (28 ounces) tomato puree
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1 tablespoon Italian seasoning
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1 tablespoon brown sugar
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8 teaspoons grated Parmesan cheese
Directions
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1.
Cook pasta according to package directions.
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2.
In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
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3.
Meanwhile, in a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
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4.
Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.
Nutrition Facts
1-1/2 cups: 395 calories, 10g fat (3g saturated fat), 36mg cholesterol, 378mg sodium, 56g carbohydrate (9g sugars, 5g fiber), 22g protein.
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