- make this recipe
- user reviews (0)
Mediterranean Mostaccioli
Ingredients
-
4
ounces dried mostaccioli or gemelli pasta
-
2
cups sliced zucchini
-
8
ounces ground beef
-
1/2
medium eggplant, peeled and cubed (about 2 1/2 cups)
-
1
14 1/2 ounce can diced tomatoes with basil, oregano, and garlic
-
2
tablespoons tomato paste
-
1/2
cup shredded carrot
-
1/4
cup snipped fresh basil
-
2
tablespoons raisins (optional)
-
1/4
teaspoon ground cinnamon
-
1
tablespoon balsamic vinegar (optional)
-
1/2
cup shredded mozzarella cheese (2 ounces)
Directions
1. Cook pasta according to package directions, adding zucchini druing the last 2 minutes of cooking. Drain; keep warm.
2. Meanwhile, for sauce, in a large skillet cook beef and eggplant over medium heat until meat is brown; drain off fat. Stir in undrained tomatoes, tomato paste, carrot, basil, raisins (if desired), and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes, or to desired consistency, stirring occasionally. Remove from heat. If desired, stir in vinegar.
3. Transfer pasta mixture to a serving dish. Spoon sauce over pasta mixture. Sprinkle with cheese. Makes 4 to 6 servings.
Nutrition Facts
(Mediterranean Mostaccioli)
- Servings Per Recipe 4,
- Calories 334,
- Protein (gm) 21,
- Carbohydrate (gm) 38,
- Fat, total (gm) 11,
- Cholesterol (mg) 47,
- Saturated fat (gm) 5,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 11,
- Vitamin A (IU) 2721,
- Vitamin C (mg) 18,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 85,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 672,
- Potassium (mg) 471,
- Calcium (DV %) 172,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
