- 6
- 10 mins
- 50 mins
Ingredients
- 1 lb. extra-lean ground beef
- 1/2 c. yellow onion, chopped
- 2 cloves garlic, diced
- 2 c. eggplant, unpeeled and cubed
- 1/4 c. carrots, peeled and diced
- 1 c. no-salt-added tomato sauce, divided
- 1/2 tsp. dried oregano
- 1/4 tsp. ground black pepper
- 1 c. fresh spinach, chopped
- 1 1/2 c. whole-wheat fusilli pasta
- 1 c. whole-wheat elbow macaroni
- 1 c. part-skim ricotta cheese
- 1/2 c. tomato, diced
- 10 fresh basil leaves, torn
- 1 tsp. extra-virgin olive oil
- 1/2 c. part-skim mozzarella, shredded
- Additional basil leaves, as garnish
Preparation
Step 1
1) In a large skillet over medium-high, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 mins. Stir in ½ c. sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 mins. Then uncover and stir in spinach until just beginning to wilt.
2) Meanwhile, cook fusilli according to package directions in a medium pot. Drain and set aside in a bowl. Next, cook macaroni according to package directions using the same medium pot. Drain and add to fusilli.
3) In a med. bowl, stir together ricotta, tomato, basil and oil.
4) In a lg. bowl, add beef mixture, both pastas, remaining ½ cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves.