- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 165.8
- Total Fat: 6.5 g
- Cholesterol: 15.5 mg
- Sodium: 437.1 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.7 g
- Protein: 7.4 g
Eggplant Zucchini BologneseSubmitted by: DANHENEHAN
IntroductionI roast the veggies while the pasta cooks to minimize the cook time.
I like more sauce than the recipe calls for. I roast the veggies while the pasta cooks to minimize the cook time.
I like more sauce than the recipe calls for.
1 package (16 oz) of penne or ziti pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 nedium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tbls olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90%)
1 can (28 oz) tomato puree
2 tablespoon of you favorite Italian seasoning
8 teaspoon grated parmesan cheese
Optional: Additional can or jar of your favorite spaghetti sauce.
In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. baking pans coated with cooking spray. Bake at 425°F for 20-25 min.
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 into tomato mixture and roasted vegetables. Sprinkle with parmesan and serve.
Serving Size: makes 24 1-cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user DANHENEHAN.