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1 package (16 ounces) penne pasta
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1 small eggplant, peeled and cut into 1-inch pieces (I substituted carrots)
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1 medium zucchini, cut into 1/4-inch slices
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1 medium yellow summer squash, cut into 1/4-inch slices
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1 cup chopped onion
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2 tablespoons olive oil
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2 teaspoons minced garlic
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1 teaspoon salt
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1/2 teaspoon pepper
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1 pound lean ground beef (90% lean)
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1 can (28 ounces) tomato puree
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1 tablespoon Italian seasoning
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1 tablespoon brown sugar
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8 teaspoons grated Parmesan cheese
Cook pasta according to package directions. In a large bowl,
combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper.
Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.
Bake at 425° for 20-25 minutes or until tender. Meanwhile, in a large skillet,
cook beef over medium heat until no longer pink; drain. Stir in the tomato
puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture
and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.
© Taste of Home 2013
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