Cheesy Eggplant Beef Bolognese Pasta Bake Recipes

CHEESY EGGPLANT AND BEEF BOLOGNESE BAKED PASTA

Steps:

• Warm the oil in a wide heavy-based saucepan and cook the onion, garlic and celery stirring occasionally, over a medium-low heat for 5 minutes. Add the eggplant cubes and carrot, stir well. Cook for about 10 minutes, stirring frequently, still on medium-low heat. Stir in the cumin, coriander and smoked paprika. Turn the heat up to high, add the minced beef and use a fork to break it up a little. Turn the heat back down to medium and cook for 10 minutes, stirring occasionally, until the meat is cooked through. Add chicken stock and simmer for 10minutes. Than add the tomato passata, season with salt and pepper, simmer for 10 minutes more.
• In the meantime, bring a pot of salted water to a boil and cook the pasta 1 minute less of al dente according to the package directions.
• Toss the pasta with the bolognese sauce, transfer to a heatproof bowl. Sprinkle the mozzarella over the pasta. Transfer to the oven and bake 1o minutes at 200°C or 390°F, or until the cheese is melted and has that nice golden brown color.
• Serve bubbling from the oven for true comfort food. Enjoy!

EGGPLANT-BEEF PASTA BAKE

Steps:

• 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.
• Preheat oven to 350°F. Bake, covered, about 75 minutes or until heated though (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.