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Mediterranean Mostaccioli

Makes: 4 to 6 servings

Start to Finish 25 mins

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 1/2ounce 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,
cal. (kcal) 334,
Fat, total (g) 11,
chol. (mg) 47,
sat. fat (g) 5,
carb. (g) 38,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
fiber (g) 4,
sugar (g) 11,
pro. (g) 21,
vit. A (IU) 2721,
vit. C (mg) 18,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 4,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 85,
Cobalamin (Vit. B12) (�g) 1,
sodium (mg) 672,
Potassium (mg) 471,
calcium (mg) 172,
iron (mg) 4,
Percent Daily Values are based on a 2,000 calorie diet

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