Pasta Recipe

Recipe Details

Recipe Name: Rigatoni with Eggplant
How many people does
your recipe serve? 		3 - 6
Dry Pasta Used: RIGATONI
Cooking Time: 30-45 min
Ingredients: 8 ounce(s) whole-wheat rigatoni, or penne
1/2 pound(s) 92%-lean ground beef
4 clove(s) garlic, chopped
1/2 teaspoon(s) fennel seed
3 cup(s) diced eggplant (about 1/2 a medium)
2 teaspoon(s) extra-virgin olive oil
2 cup(s) no-salt-added tomato sauce
1 cup(s) red wine
1 tablespoon(s) chopped fresh oregano, or 1 teaspoon dried
1/2 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
2 teaspoon(s) pine nuts, toasted
1/2 cup(s) crumbled feta (optional)
Instructions: 1.Bring a large pot of water to a boil. Cook pasta according to package directions.
2.Meanwhile, cook beef, garlic, and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
3.Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Picture: