CHEESY EGGPLANT AND BEEF BOLOGNESE BAKED PASTA
Punchy, with lots of meat and delicious eggplant, probably your favorite pasta that you literally want to eat right now. The base for this dish is the simplest version of a classic bolognese that delivers a rich meat sauce. This meat sauce is tender, soft with a nice texture because of the eggplant. It adds much flavor to the sauce without dominating it too much and helps the beef to achieve that velvety consistency. Also the addition of chicken stock rounds out the meat flavor and gives the beef something to cook down in without drying out. Finish the dish off with lots of mozzarella and throw it under the broiler to melt the cheese. Two words. Really tasty. This is one of those meals that everyone can love and everyone can make. If you're looking for a new cheesy pasta dinner, than his is it. Shareable deliciousness.
Provided by Anna Chwistek | Serving Dumplings
Yield 4
Number Of Ingredients 15
Steps:
- Warm the oil in a wide heavy-based saucepan and cook the onion, garlic and celery stirring occasionally, over a medium-low heat for 5 minutes. Add the eggplant cubes and carrot, stir well. Cook for about 10 minutes, stirring frequently, still on medium-low heat. Stir in the cumin, coriander and smoked paprika. Turn the heat up to high, add the minced beef and use a fork to break it up a little. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Add chicken stock and simmer for 10minutes. Than add the tomato passata, season with salt and pepper, simmer for 10 minutes more.
- In the meantime, bring a pot of salted water to a boil and cook the pasta 1 minute less of al dente according to the package directions.
- Toss the pasta with the bolognese sauce, transfer to a heatproof bowl. Sprinkle the mozzarella over the pasta. Transfer to the oven and bake 1o minutes at 200°C or 390°F, or until the cheese is melted and has that nice golden brown color.
- Serve bubbling from the oven for true comfort food. Enjoy!
EGGPLANT BOLOGNESE
Italian recipes are my favorite especially when eggplant is included. This is a hearty bolognese and a paleo recipe that is prepared in one pot! You can add any of your favorite vegetables such as peppers or zucchini. You serve over spaghetti squash, zucchini noodles, or your favorite pasta! Enjoy!
Provided by Cindy Anschutz Barbieri
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h15m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large Dutch oven over medium heat; cook pork sausage, breaking it onto smaller pieces with a wooden spoon, until browned, about 5 minutes. Add ground beef; cook and stir until beef is browned and crumbly, about 5 minutes. Drain excess fat.
- Pour remaining olive oil over sausage mixture; add eggplant, onion, garlic, salt, and black pepper. Cook and stir until lightly browned, about 10 minutes. Add mushrooms and continuing cooking until tender, about 5 minutes.
- Mix crushed tomatoes, diced tomatoes, parsley, oregano, and basil into sausage mixture; bring to a boil. Cover Dutch oven, reduce heat to medium-low, and simmer for 30 minutes.
Nutrition Facts : Calories 281.8 calories, Carbohydrate 19.2 g, Cholesterol 34.2 mg, Fat 17.7 g, Fiber 7.8 g, Protein 14.1 g, SaturatedFat 4.5 g, Sodium 839.6 mg, Sugar 9.4 g
EGGPLANT-BEEF PASTA BAKE
Eggplant-Beef Pasta Bake
Provided by BHG Test Kitchen
Time 2h
Number Of Ingredients 13
Steps:
- In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly.
- Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir pasta into meat mixture.
- Line a 2-quart baking dish or 8x8x1 3/4-inch square disposable foil pan with a triple layer of plastic wrap, extending the wrap to one side so there is enough to cover when folded back over dish. Transfer meat mixture to the prepared baking dish. Fold plastic wrap over food, then wrap dish completely in foil. Freeze for up to 4 months
- To serve, remove foil from baking dish. Lift frozen food out of dish and remove plastic wrap; return food to dish. Cover with foil and thaw in the refrigerator overnight.
- Preheat oven to 350°F. Bake, covered, about 75 minutes or until heated though (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.
Nutrition Facts : Calories 277 kcal, Carbohydrate 36 g, Cholesterol 29 mg, Protein 19 g, SaturatedFat 2 g, Sodium 405 mg, Sugar 7 g, Fat 7 g, UnsaturatedFat 4 g
CHEESY EGGPLANT-BEEF BOLOGNESE PASTA BAKE
Steps:
- Heat the oil in a wide heavy-based saucepan and cook the onion, garlic and celery stirring occasionally, over a medium-low heat for 5 minutes.
- Add the eggplant cubes and carrot, stir well. Cook for about 10 minutes, stirring frequently, still on medium-low heat.
- Stir in the cumin, coriander and smoked paprika. Turn the heat up to high, add ground beef and use a fork to break it up a little. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Add chicken broth and simmer for 10 minutes. Than add the puréed tomatoes, season with salt and pepper, simmer for 10 minutes more.
- In the meantime, bring a pot of salted water to a boil and cook the pasta 1 minute less of al dente according to the package directions.
- Toss the pasta with the bolognese sauce, transfer to a heatproof bowl. Top with both mozzarella cheeses and pine nuts. Transfer to the oven and bake 10 minutes at 200°C/400°F, or until the cheese is melted and has that nice golden brown color.
- Serve bubbling from the oven for true comfort food. Enjoy!
BEEF & EGGPLANT BOLOGNAISE PASTA BAKE RECIPE - (4.7/5)
Provided by Lee
Number Of Ingredients 20
Steps:
- 1. Heat half the oil in a large heavy-based saucepan over high heat. Add half the beef and cook, turning, for 5 mins or until brown all over. Transfer to a plate. Repeat with remaining beef. 2. Heat the remaining oil in the pan. Add the onion, carrot, celery and garlic. Cook, stirring, for 5 mins or until onion softens. Add the eggplant and cook, stirring, for 5 mins or until light golden. Return the beef to the pan and pour over the wine. Bring to the boil. Reduce heat to low. Add the canned tomato, tomato paste and oregano. Cook, covered, stirring occasionally, for 1½ hours or until beef is very tender. 3. Use tongs to transfer the beef to a large bowl. Coarsely shred the beef. Return the beef to the sauce. Season with salt and pepper. 4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. 5. Preheat oven to 200°C. To make the cheese sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1 min or until mixture is slightly grainy. Add the milk and cook, stirring constantly, for 5 mins or until sauce boils and thickens. Remove from heat. Add 1 cup of the tasty cheese and half the parmesan. Stir until melted and combined. 6. Combine the pasta, beef mixture and grape tomatoes in a large bowl. Spoon into a 12-cup (3-litre) capacity ovenproof dish. Pour over the cheese sauce. Sprinkle with remaining cheese and breadcrumbs. Bake for 30 mins or until golden brown and bubbling.
EGGPLANT BOLOGNESE
Provided by Bobby Flay
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Peel the eggplants lengthwise in 1-inch intervals to create stripes. Slice each eggplant crosswise into 1/2-inch-thick rounds then cut each round into 1/2-inch dice.
- Heat 3 tablespoons of the oil in a large skillet over high heat until it begins to shimmer. Add half of the eggplant and season with salt and pepper; cook, stirring constantly, until the eggplant takes on some color and becomes soft, about 5 minutes. Transfer the eggplant to a rimmed baking sheet and spread in an even layer. Repeat with another 3 tablespoons of oil and the remaining eggplant.
- Transfer the eggplant to the oven and bake until very soft, stirring or flipping once, about 15 minutes. Remove from the oven and let cool on a wire rack.
- While the eggplant bakes, heat the remaining 2 tablespoons of oil in a Dutch oven over high heat. Add the onion, carrots and celery and cook, stirring often, until soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chile flakes and cook, stirring again, for another 30 seconds.
- Stir in the wine, bring to a boil and cook until completely reduced, about 5 minutes. Add the tomatoes and sugar, bring to a boil, reduce heat to medium and cook until the tomatoes begin to soften and break down, about 15 minutes. Using a potato masher, coarsely mash the tomatoes and let cook, stirring occasionally, until the sauce has thickened, about 15 minutes longer.
- Fold the eggplant, basil and oregano into the sauce. Add the pasta and some of the Parmigiano-Reggiano; toss to coat with the sauce, adding some of the reserved pasta water, as needed, to thin the sauce. Season with salt and pepper. Transfer to shallow bowls and serve, passing the remaining Parmigiano at the table.
EGGPLANT BOLOGNESE
Mike Ugliarolo of Scarsdale, New York sends us this family-friendly dinner-pasta and bolognese-with sauteed eggplant, pepper, onion, and zucchini.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h
Number Of Ingredients 12
Steps:
- In a Dutch oven or large (5-quart) saucepan with a lid, heat 6 tablespoons oil over medium-high. Add eggplant; cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a bowl; set aside.
- Add remaining 2 tablespoons oil to pan; reduce heat to medium. Add onion, bell pepper, zucchini, and garlic. Season with salt and pepper; cook, stirring occasionally, until vegetables have softened, 7 to 10 minutes.
- Add beef; cook, stirring and breaking up meat with a spoon, until no longer pink, 5 minutes.
- Bring a large pot of salted water to a boil. Meanwhile, add tomatoes, oregano, and eggplant to beef-vegetable mixture; season with salt and pepper. Bring to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce is thick and eggplant is tender, about 25 minutes. Season with salt and pepper.
- Meanwhile, cook pasta until al dente, according to package instructions. Drain; serve topped with sauce and, if desired, Parmesan.
Nutrition Facts : Calories 553 g, Fat 26 g, Fiber 7 g, Protein 21 g
EGGPLANT PASTA BAKE
Layers of eggplant, pasta, and a puree of vegetables called a sofrito create a dense, creamy casserole that is filling and nutritious.
Provided by John Stine
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
- In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
- In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
- Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
- Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 420.2 calories, Carbohydrate 40.9 g, Cholesterol 41.3 mg, Fat 19.5 g, Fiber 6.7 g, Protein 21 g, SaturatedFat 9 g, Sodium 382.7 mg, Sugar 7.8 g
EGGPLANT BOLOGNESE
From Cooking Light, this is an amazingly flavorful pasta dish. Only 1/2 lb. ground beef and a lot of healthy veggies. Definitely a great meal for a cool night!
Provided by CaliforniaJan
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.
- Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.
Nutrition Facts : Calories 386.9, Fat 11, SaturatedFat 2.8, Cholesterol 64.5, Sodium 1450, Carbohydrate 52.9, Fiber 8.2, Sugar 10.2, Protein 17.6
EGGPLANT ZUCCHINI BOLOGNESE
I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions. , 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. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. , Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.
Nutrition Facts : Calories 395 calories, Fat 10g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 378mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 5g fiber), Protein 22g protein.
EGGPLANT ZUCCHINI BOLOGNESE
This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors.
Provided by cookCol
Categories Penne
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions.
- In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10" baking pans coated with cooking spray.
- Bake in a preheated 425 oven for 20-25 min or until tender.
- Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the tomato puree, Italian seasoning and brown sugar.
- Drain pasta; stir in tomato mixture and roasted vegetables.
- Sprinkle with cheese.
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