Eggplant Zucchini Bolognese

Eggplant Zucchini Bolognese
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Nutritional Info
  • 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

View full nutritional breakdown of Eggplant Zucchini Bolognese calories by ingredient


Introduction

I 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.
Number of Servings: 24

Ingredients

    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.

Directions

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.