Eggplant Zucchini Bolognese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 package (16 oz) of penne or ziti pasta1 small eggplant, peeled and cut into 1-inch pieces1 nedium zucchini, cut into 1/4-inch slices1 medium yellow summer squash, cut into 1/4-inch slices1 cup chopped onion2 tbls olive oil2 teaspoons minced garlic1 teaspoon salt1/2 teaspoon pepper1 pound lean ground beef (90%)1 can (28 oz) tomato puree2 tablespoon of you favorite Italian seasoning8 teaspoon grated parmesan cheeseOptional: Additional can or jar of your favorite spaghetti sauce.
Cook pasta according to package directions.
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.
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.
Nutritional Info 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
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