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20 minute dinner recipes

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Rigatoni with Beef & Eggplant Ragu


From EatingWell:  April/May 2006

Eggplant gives this pasta sauce a rich meatiness that complements the ground beef. Plus the eggplant allows us to use a little less beef but still have a generous and hearty serving.

4 servings | Active Time: 25 minutes | Total Time: 35 minutes



  1. Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.
  2. Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
  3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.


Per serving : 399 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 30 mg Cholesterol; 57 g Carbohydrates; 22 g Protein; 11 g Fiber; 345 mg Sodium; 788 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 2 very lean meat, 1 fat

Tips & Notes