MEDITERRANEAN MOSTACCIOLI
By Vanetta
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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)
Details
Preparation
Step 1
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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