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Eggplant Beef Pasta Casserole
Andre Lewis

Eggplant Beef Pasta Casserole

Roasted eggplant cubes melt into a beef tomato sauce and make twelve ounces of pasta fill the pan. Roasting keeps them from soaking up skillet oil or releasing water later. Rigatoni provides enough structure to stand up to the soft vegetable without becoming a uniform mash.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 pounds eggplant cut into 3/4-inch cubes
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 12 ounces rigatoni
  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 cups shredded mozzarella
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 425°F. Toss eggplant with oil and 1/2 teaspoon salt and roast on two sheet pans for 20 minutes. Reduce oven to 375°F and grease a 9-by-13-inch dish.
  2. Cook rigatoni 2 minutes short of done and drain. Brown beef and onion, drain, add garlic for 30 seconds.
  3. Stir in tomatoes, oregano, remaining salt and pepper and simmer 6 minutes, then fold in roasted eggplant and pasta.
  4. Spread in the dish and top with mozzarella and Parmesan.
  5. Bake for 30 to 35 minutes until bubbling and browned. Rest 10 minutes.