Recipes

INGREDIENTS:

• 1 lb extra-lean ground beef
• 1/2 cup yellow onion, chopped
• 2 cloves garlic, diced
• 2 cups eggplant, unpeeled and cubed
• 1/4 cup carrots, peeled and diced
• 1 cup no-salted-added tomato sauce, divided
• 1/2 tsp dried oregano
• 1/4 tsp ground black pepper
• 1 cup fresh spinach, chopped
• 1 1/2 cups whole-wheat fusilli pasta
• 1 cup whole-wheat elbow macaroni
• 1 cup part-skim ricotta cheese
• 1/2 cup tomato, diced
• 10 fresh basil leaves, torn
• 1 tsp extra-virgin olive oil
• 1/2 cup part-skim mozzarella, shredded
• Additional basil leaves, as garnish

INSTRUCTIONS:

1. In a large skillet over medium-high, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 minutes. 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 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.