Real Recipes From Real Home Cooks ®

eggplant beef & mushroom pasta bake

Recipe by
Francine Lizotte
Surrey South, BC

Comforting and tasty, this casserole is loaded with deliciousness!

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For eggplant beef & mushroom pasta bake

  • 7 Tbsp
    olive oil, or as needed and divided
  • 8 to 9 c
    eggplant (1 medium), cubed
  • 1 Tbsp
    ground himalayan pink salt, or to taste and divided
  • 1 Tbsp
    freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
  • 1 c
    chopped white onions
  • 1/2 c
    chopped red pepper
  • 1/2 c
    chopped yellow pepper
  • 4 c
    mushrooms (about 8 large), washed and sliced
  • 1 1/2 lb
    ground beef
  • 3 lg
    cloves garlic, pressed
  • 2 Tbsp
    italian seasoning
  • 1 tsp
    red pepper flakes, or to taste
  • 2 Tbsp
    tomato paste
  • 1/3 c
    low-sodium beef broth
  • 1 can
    diced tomatoes (14 oz)
  • 1 can
    pasta sauce (24 oz)
  • 12 oz
    rigatoni pasta, cooked minus 2 minutes
  • 2 c
    grated sharp yellow cheddar cheese
  • 1 1/2 Tbsp
    fresh chopped parsley, for garnish

How To Make eggplant beef & mushroom pasta bake

  • 1
    In a large skillet over medium heat, add 2 tbsp. oil and when it shimmers, add eggplant; season with salt and pepper. Toss it before adding another 2 tbsp. oil. Cook for 1 minute and add 2 more tbsp. oil.
  • 2
    Sauté the eggplant cubes for 10 minutes until brown and almost done. Transfer to a bowl and set aside.
  • 3
    Add another tbsp. of oil to the skillet. Add onions and sauté for 1 minute.
  • 4
    Add red and yellow peppers. Sauté all the ingredients for 2 minutes before adding the sliced mushrooms. Stir until blended, add salt and pepper, and sauté the vegetables for 1 minute.
  • 5
    Cover and cook for 4 minutes, stirring halfway through cooking.
  • 6
    Transfer the ingredients to a large bowl and set aside as well.
  • 7
    To the same skillet, add ground beef, breaking it into small pieces; season with salt and pepper. Cook it until no longer pink, about 4 minutes.
  • 8
    Halfway through cooking, add pressed garlic and continue cooking until the meat is done.
  • 9
    Stir in Italian seasoning, red pepper flakes and tomato paste. Pour in beef broth and cook for 5 minutes.
  • 10
    Preheat oven to 350ºF and lightly grease a 15x10-inch baking dish with cooking spray; set aside.
  • 11
    Return eggplant cubes and the other cooked veggies. Add diced tomatoes and pasta sauce; stir well and bring the mixture to a gentle simmer.
  • 12
    Add half rigatoni pasta, stir to mix before adding the remaining half; stir well.
  • 13
    Transfer the mixture to the prepared baking dish, spread it out evenly before sprinkling on grated cheese.
  • 14
    Loosely cover with foil and transfer to the preheated oven. Bake for 30 minutes; halfway through cooking, remove the foil.
  • 15
    Half an hour later, remove from the heat and let it rest 5 minutes before sprinkling on some fresh chopped parsley.
  • 16
    To view this tasty and comforting casserole on YouTube, click on this link >>>