MEDITERRANEAN MOSTACCIOLI

MEDITERRANEAN MOSTACCIOLI
MEDITERRANEAN MOSTACCIOLI

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    ounces dried mostaccioli or gemelli pasta

  • 2

    cups sliced zucchini

  • 8

    ounces ground beef

  • 1/2

    of a 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

Cook pasta according to package directions, adding zucchini during 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.

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