MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Eggplant-Beef Pasta Bake
Categories: Beef, Pasta, Vegetables, Chilies, Herbs
Yield: 6 Servings

1 tb Olive oil
4 c Peeled (if desired), chopped
- eggplant
8 oz Ground beef
1/2 c Chopped onion
2 Cloves garlic; minced
14 1/2 oz Can diced tomatoes;
- undrained
8 oz Can tomato sauce
1 ts Dried basil; crushed
1/2 ts Dried oregano; crushed
1/4 ts Salt
1/2 ts Crushed red pepper
8 oz Dried multigrain penne
- pasta
1/2 c Shredded mozzarella cheese

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.

Set oven @ 350ºF/175ºC.

Bake, covered, about 75 minutes or until heated though,
stirring mixture once halfway through baking. Sprinkle
with cheese. Bake, uncovered, about 5 minutes more or
until cheese is melted.

Makes: 6 servings

Better Homes & Gardens | July 2016

MM Format by Dave Drum - 28 July 2016

Uncle Dirty Dave's Archives

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... When I was born I was so surprised I didn't talk for a year and a half.
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