Saturday, October 31, 2009

Mediterranean Mostaccioli

This one looks yummy !!!


4 ounces dried mostaccioli pasta
2 cups sliced zucchini
8 ounces ground beef
1/2 of a medium eggplant peeled and cubed
1- 141/2 ounce can diced tomatoes with basil,oregano and garlic
2 tablespoons tomato paste
1/2 cup shredded carrot
1/4 cup snipped fresh basil
1/4 teaspoon ground cinnamon
1 tablespoon balsamic vinegar
1/2 cup shredded mozzarella cheese


1. Cook pasta according to directions on package adding zucchini during the last 2 minutes of cook. Drain and 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, and cinnamon. Bring to a boiling;reduce heat. Simmer uncovered about 2 minutes or to desired consistency, stirring occasionally. Remove from heat,

3 Transfer pasta mixture to a serving dish. Spoon sauce over pasta mixture and sprinkle with cheese.

No comments:

Post a Comment


Related Posts with Thumbnails