With chunky vegetables, a small amount of ground lamb, and garlic-flavored tomatoes, this pasta sauce takes on decidedly Mediterranean style.
- Cook pasta according to package directions, adding zucchini druing the last 2 minutes of cooking. Drain; keep warm.
- 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.
- Transfer pasta mixture to a serving dish. Spoon sauce over pasta mixture. Sprinkle with cheese. Makes 4 to 6 servings.
Nutrition Facts (Mediterranean Mostaccioli)
- Per serving:
- 334 kcal cal.,
- 11 g fat
- (5 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 47 mg chol.,
- 672 mg sodium,
- 38 g carb.,
- 4 g fiber,
- 11 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet