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Rigatoni with Beef & Eggplant Ragu

Source: © EatingWell Magazine
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Rating: 2   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  35 Minutes
  4 servings
With a rich, hearty sauce full of bold flavors, this sophisticated pasta is elegant enough for company, but easy enough to make after work. Make it a Meal: an arugula and black olive salad tossed with red-wine vinaigrette complements this dish well.

Make Ahead Tip: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.
8 ounces  whole-wheat rigatoni or penne
1/2 pound  92%-lean ground beef
4 cloves  garlic, chopped
1/2 teaspoon  fennel seed
3 cups  diced eggplant (about 1/2 medium)
2 teaspoons  extra-virgin olive oil
2 8-ounce cans  no-salt-added tomato sauce
1 cup  red wine
1 tablespoon  chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
2 teaspoons  pine nuts, toasted
1/2 cup  crumbled feta (optional)

Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Rigatoni with Beef & Eggplant Ragu Recipe at
Bring a large pot of water to a boil. Cook pasta according to package directions.

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.

Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Ground Beef
 Rigatoni: Al Dente Pasta Lovers' Favorite
Nutrition Facts per Serving
Yield:   4 servings
Calories: 394
Fat. Total: 7g
Protein: 22g
Carbohydrates, Total: 56g
Fat, Saturated: 1g
Fiber: 11g
Cholesterol: 30mg
Sodium: 345mg
% Cal. from Fat: 16%
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Elaine Reviewed: 09/23/2010
Not a keeper
I tried it twice and both times the eggplant did not cook to a soft texture. Second time, I cut the eggplant in very small pieces and put a lid to steam it. Tried it second time for my daughter & her family and they voted it down. I used a quality Pinot Noir and family said, wine was too strong for recipe. I added sun dried tomatoes and that did not help.
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