Baked Ziti

By Mike_67

Ingredients

• Pam spray
• 1 Tbs. extra-virgin olive oil
• 12 ounces Boca beef crumbles
• 1 small eggplant, cut into 1/2-inch cubes
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 cup dry red wine
• 1 can (28 oz.) crushed plum tomatoes with juices
• 5 oz. ziti, cooked until al dente
• 1/4 cup chopped fresh basil
• 1/3 cup rinsed chopped Kalamata olives
• 2 1/2 cups shredded mozzarella cheese
• Kosher salt and freshly ground pepper, to taste
• 1/2 cup grated Parmigiano-Reggiano cheese

Details

Servings 4

Preparation

Step 1

Position a rack in the upper third of an oven and preheat to 400°F.

Spray a 10-inch nonstick fry pan with Pam spray. Set the pan over medium-high heat and add eggplant. Cook, stirring occasionally, under tender and browned, about 6 minutes. Transfer to a large bowl.

Set the pan over medium heat and warm 1 Tbs. olive oil. Add the onion and cook until softened, 5 to 6 minutes. Add the garlic and cook for 1 minute. Add the wine, increase the heat to medium-high and bring to a boil. Cook until the liquid is almost evaporated, about 3 minutes. Add the tomatoes and their juices and simmer until thickened, about 10 minutes.

Add the beef crumbles, pasta, basil, olives, 2 cups of the mozzarella and the tomato sauce to the bowl with the eggplant and stir to combine. Season with salt and pepper. Transfer the pasta mixture to the fry pan and sprinkle the remaining 1/2 cup mozzarella and the Parmigiano-Reggiano on top. Cover the pan, transfer to the oven and bake for 25 minutes. Uncover the pan and broil at 500°F for 5 minutes. Let stand for 10 minutes before serving.