Lamb and Eggplant Bolognese Pasta

• 1 lb. (450 g) lean ground lamb
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups chopped peeled eggplant (1/4-inch pieces)
• 2 cups Classico di Napoli Tomato & Basil Pasta Sauce
• 1 tsp. Italian seasoning
• 3 cups strozzapreti pasta, uncooked
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 Tbsp. chopped fresh parsley

1. Cook and stir lamb, onions and garlic in large skillet on medium heat 5 min.
2. Add eggplant; cook 5 min.
3. or until softened, stirring occasionally.
4. Add pasta sauce and seasoning; mix well.
5. Bring to boil; simmer, partially covered, 20 min., stirring occasionally.
6. Meanwhile, cook pasta as directed on package, omitting salt.
7. Drain pasta; place in large bowl.
8. Add cheese and parsley to lamb mixture; mix well.
9. Add to pasta; mix lightly.

lean ground lamb, onion, garlic, pasta sauce, italian seasoning, strozzapreti pasta, cheese, parsley

Taken from www.kraftrecipes.com/recipes/lamb-eggplant-bolognese-pasta-185658.aspx (may not work)