Eggplant and Beef Pasta Casserole
You can never have too many main course recipes, so give Eggplant and Beef Pasta Casserole a try. One serving contains 414 calories, 23g of protein, and 19g of fat. This recipe serves 6. For $1.42 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. 16 people found this recipe to be tasty and satisfying. It is brought to you by Onion Rings And Things. Head to the store and pick up shredded mozzarella cheese, penne pasta, garlic, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 61%. Similar recipes are Beef and Eggplant Casserole, Eggplant Marinara Pasta Casserole, and Beef and Eggplant (Aubergine) Casserole.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 40 minutes
Ingredients:
1 tablespoon dried basil
1 large eggplant, cut into 1-inch cubes
2 cloves garlic, peeled and minced
1 lb ground beef
1 medium onion, peeled and chopped
1/4 cup Parmesan cheese, grated
2 cups uncooked farfalle or penne pasta
1/4 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup mozzarella cheese, shredded
8 oz tomato sauce
1 cup water
Equipment:
pot
frying pan
bowl
baking pan
oven
Cooking instruction summary:
In a pot, bring water to a boil. Cook macaroni until firm to bite. Remove from heat, drain and set aside.In a frying pan, brown ground beef over medium heat, stirring occasionally. Drain and discard fat except 2 tablespoons.Add onions and garlic. Cook, stirring occasionally, until onions are limp.Add eggplant, basil, tomato sauce and water. Cover, lower heat to simmer and continue to cook, stirring occasionally, for about 15 to 20 minutes or until beef is cooked through and sauce is thickened.Stir in Parmesan cheese and season with salt and pepper to taste.In a bowl, toss cooked pasta with eggplant-beef mixture until well combined. Transfer into a greased baking dish and sprinkle top with mozzarella cheese.Bake in a 375 F oven for about 5 to 6 minutes or until heated through and cheese is melted.
Step by step:
1. In a pot, bring water to a boil. Cook macaroni until firm to bite.
2. Remove from heat, drain and set aside.In a frying pan, brown ground beef over medium heat, stirring occasionally.
3. Drain and discard fat except 2 tablespoons.
4. Add onions and garlic. Cook, stirring occasionally, until onions are limp.
5. Add eggplant, basil, tomato sauce and water. Cover, lower heat to simmer and continue to cook, stirring occasionally, for about 15 to 20 minutes or until beef is cooked through and sauce is thickened.Stir in Parmesan cheese and season with salt and pepper to taste.In a bowl, toss cooked pasta with eggplant-beef mixture until well combined.
6. Transfer into a greased baking dish and sprinkle top with mozzarella cheese.
7. Bake in a 375 F oven for about 5 to 6 minutes or until heated through and cheese is melted.
Nutrition Information:
covered percent of daily need
