Beef-Eggplant Ragù with Elbow Pasta
Roasted Broccolini
Ingredients
- 1½ lb lean ground beef
- 2 Tbsp olive oil
- 1½ lb eggplant, cubed (about 2 small)
- ½ cup water
- 2 pints grape tomatoes, halved
- 1 (24-oz) jar arrabbiata sauce (such as Rao's)
- 2 (8.5-oz) pouches microwavable elbow macaroni
- ½ cup shaved Parmesan cheese
- ¼ cup chopped fresh basil
Instructions
- Cook beef in a large nonstick skillet 5 to 6 minutes or until browned and crumbly; remove from skillet.
- Cook eggplant in hot oil in skillet 2 minutes or until lightly browned. Add water, and cook, stirring occasionally, until eggplant is tender.
- Add tomatoes; cook, stirring often, 2 minutes. Add beef and arrabbiata sauce; cook 5 minutes.
- Meanwhile, cook pasta according to package directions. Stir pasta into beef sauce. Top with cheese and basil.
Side Dish Ingredients
- 2 lb Broccolini, trimmed
- 2 Tbsp jarred minced garlic
- 1 Tbsp olive oil
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 425°F. Combine Broccolini, garlic, oil, salt, and pepper on a rimmed baking sheet. Bake 12 minutes or until tender, stirring once.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
531
|
86
|
617
|
| Fat (g) | 23 | 2 | 25 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 35 | 6 | 41 |
| Carb (g) | 45 | 12 | 57 |
| Fiber (g) | 4 | 0 | 4 |
| Sodium (mg) | 696 | 205 | 901 |
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