Mediterranean Mostaccioli

With chunky vegetables, a small amount of ground lamb, and garlic-flavored tomatoes, this pasta sauce takes on decidedly Mediterranean style.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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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
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)
    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
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