Eggplant Zucchini Bolognese

Name: Eggplant Zucchini Bolognese
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) penne pasta; 1 small eggplant, peeled and cut into 1-inch pieces; 1 medium zucchini, cut into 1/4-inch slices; 1 medium yellow summer squash, cut into 1/4-inch slices; 1 cup chopped onion; 2 tablespoons olive oil; 2 teaspoons minced garlic; 1 teaspoon salt; 1/2 teaspoon pepper; 1 pound lean ground beef (90% lean); 1 can (28 ounces) tomato puree; 1 tablespoon Italian seasoning; 1 tablespoon brown sugar; 8 teaspoons grated Parmesan cheese

TEST KITCHEN APPROVED

27 Reviews

Total Time:Prep: 30 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Trisha Kruse, Eagle, Idaho

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 26, 2024

I roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho

TEST KITCHEN APPROVED

Eggplant Zucchini Bolognese

27 Reviews Add your review

Yield:8 servings

Prep:30 min

Cook:20 min

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Ingredients

1 package (16 ounces) penne pasta
1 small eggplant, peeled and cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 cup chopped onion
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (28 ounces) tomato puree
1 tablespoon Italian seasoning
1 tablespoon brown sugar
8 teaspoons grated Parmesan cheese

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Directions

1
Cook pasta according to package directions.

2
In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender.
3
Meanwhile, in a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar.
4
Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese.