eggplant beef & mushroom pasta bake
Comforting and tasty, this casserole is loaded with deliciousness!
prep time
20 Min
cook time
1 Hr
method
Bake
yield
8 serving(s)
Ingredients
- 7 tablespoons olive oil, or as needed and divided
- 8 to 9 cups eggplant (1 medium), cubed
- 1 tablespoon ground himalayan pink salt, or to taste and divided
- 1 tablespoon freshly ground black pepper, or to taste and divided (i always use mixed peppercorns)
- 1 cup chopped white onions
- 1/2 cup chopped red pepper
- 1/2 cup chopped yellow pepper
- 4 cups mushrooms (about 8 large), washed and sliced
- 1 1/2 pounds ground beef
- 3 large cloves garlic, pressed
- 2 tablespoons italian seasoning
- 1 teaspoon red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1/3 cup low-sodium beef broth
- 1 can diced tomatoes (14 oz)
- 1 can pasta sauce (24 oz)
- 12 ounces rigatoni pasta, cooked minus 2 minutes
- 2 cups grated sharp yellow cheddar cheese
- 1 1/2 tablespoons fresh chopped parsley, for garnish
How To Make eggplant beef & mushroom pasta bake
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Step 1In 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.
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Step 2Sauté the eggplant cubes for 10 minutes until brown and almost done. Transfer to a bowl and set aside.
-
Step 3Add another tbsp. of oil to the skillet. Add onions and sauté for 1 minute.
-
Step 4Add 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.
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Step 5Cover and cook for 4 minutes, stirring halfway through cooking.
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Step 6Transfer the ingredients to a large bowl and set aside as well.
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Step 7To 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.
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Step 8Halfway through cooking, add pressed garlic and continue cooking until the meat is done.
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Step 9Stir in Italian seasoning, red pepper flakes and tomato paste. Pour in beef broth and cook for 5 minutes.
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Step 10Preheat oven to 350ºF and lightly grease a 15x10-inch baking dish with cooking spray; set aside.
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Step 11Return eggplant cubes and the other cooked veggies. Add diced tomatoes and pasta sauce; stir well and bring the mixture to a gentle simmer.
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Step 12Add half rigatoni pasta, stir to mix before adding the remaining half; stir well.
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Step 13Transfer the mixture to the prepared baking dish, spread it out evenly before sprinkling on grated cheese.
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Step 14Loosely cover with foil and transfer to the preheated oven. Bake for 30 minutes; halfway through cooking, remove the foil.
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Step 15Half an hour later, remove from the heat and let it rest 5 minutes before sprinkling on some fresh chopped parsley.
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Step 16To view this tasty and comforting casserole on YouTube, click on this link >>> https://youtu.be/n4D-8IH2EFs
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Keyword:
#mushroom
Keyword:
#Eggplant
Keyword:
#Casserole
Keyword:
#family
Keyword:
#pasta bake
Keyword:
#beef
Keyword:
#pasta
Ingredient:
Vegetable
Method:
Bake
Category:
Casseroles
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