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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 cup(s) extra-lean ground beef |
1/2 cup(s) yellow onion chopped |
2 clove(s) garlic diced |
2 cube(s) eggplant unpeeled and cubed |
1/4 cup(s) carrots peeled and diced |
1 cup(s) no-salted-added tomato sauce divided |
1/2 teaspoon(s) dried oregano |
1/4 teaspoon(s) ground black pepper |
1 cup(s) fresh spinach chopped |
1 1/2 cup(s) whole-wheat fusilli pasta |
1 cup(s) whole-wheat elbow macaroni |
1 cup(s) part-skim ricotta cheese |
1/2 cup(s) tomato diced |
10 fresh basil leaves torn |
1 teaspoon(s) extra-virgin olive oil |
1/2 cup(s) part-skim mozzarella shredded |
Directions:
1. In a large skillet over medium-high heat, saute beef, onions, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 min. Stir in 1/2 cup sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 minutes. 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 medium bowl , stir together ricotta, tomato, basil and oil.
4. In a large bowl, add beef mixture, both pastas, remaining 1/2 cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves.
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