Recipes & Cooking Dinner & Meal Ideas Casseroles Beef Casseroles Eggplant-Beef Pasta Bake 4.2 (25) 4 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 3, 2015 Rate PRINT Share Trending Videos Close this video player Photo: Jason Donnelly Prep Time: 40 mins Bake Time: 1 hr 20 mins Total Time: 2 hrs Servings: 6 Yield: 7 cups Jump to Nutrition Facts Ingredients 1 tablespoon olive oil 4 cup peeled (if desired) and chopped eggplant 8 ounce extra-lean ground beef ½ cup chopped onion (1 medium) 2 cloves garlic, minced 1 14.5 ounce can no-salt-added diced tomatoes, undrained 1 8 ounce can tomato sauce 1 teaspoon dried basil, crushed ½ teaspoon dried oregano, crushed ¼ teaspoon salt ¼ teaspoon crushed red pepper 8 ounce dried multigrain penne pasta ½ cup shredded part-skim mozzarella cheese (2 ounces) Directions In a large nonstick skillet heat oil over medium-high heat. Add eggplant; cook until tender, stirring frequently. Remove from skillet. Add ground beef, onion, and garlic to skillet. Cook until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in eggplant, tomatoes, tomato sauce, basil, oregano, salt, and crushed red pepper. Spread mixture in a shallow baking pan to cool quickly. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water; drain again. Stir pasta into meat mixture. Line a 2-quart baking dish or 8x8x1 3/4-inch square disposable foil pan with a triple layer of plastic wrap, extending the wrap to one side so there is enough to cover when folded back over dish. Transfer meat mixture to the prepared baking dish. Fold plastic wrap over food, then wrap dish completely in foil. Freeze for up to 4 months To serve, remove foil from baking dish. Lift frozen food out of dish and remove plastic wrap; return food to dish. Cover with foil and thaw in the refrigerator overnight. Preheat oven to 350°F. Bake, covered, about 75 minutes or until heated though (165°F), stirring mixture once halfway through baking. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Rate It Print Nutrition Facts (per serving) 277 Calories 7g Fat 36g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 277 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 29mg 10% Sodium 405mg 18% Total Carbohydrate 36g 13% Total Sugars 7g Protein 19g 38% Vitamin C 10.1mg 11% Calcium 121mg 9% Iron 3.6mg 20% Potassium 405mg 9% Folate, total 128.1mcg Vitamin B-12 0.9mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.