Return

Recipe

A A A
  • Total Time:
  • Prep Time: 15 min
  • Cook Time: 15 min

Set Timer

Hours

Minutes

START
00:58:12 STOP
Time done! Reset

Ingredients

For 8 Servings

Change number of servings
US Metric
Change
  • 1 (16 oz) package penne pasta
  • 1 small eggplant, peeled and cut into 1-inch pieces
  • 1 medium zucchini , cut into 1/4-inch slices
  • 1 medium summer squash , cut into 1/4-inch slices
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 (28 oz) can tomato puree
  • 1 tbsp italian seasoning
  • 1 tbsp brown sugar

Directions

Step By Step View
  • 1 Cook pasta according to package directions.
  • 2 In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10 baking pans coated with cooking spray.
  • 3 Bake in a preheated 425 oven for 20-25 min or until tender.
  • 4 Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
  • 5 Stir in the tomato puree, Italian seasoning and brown sugar.
  • 6 Drain pasta; stir in tomato mixture and roasted vegetables.
  • 7 Sprinkle with cheese.

Directions

View All Steps
1. Cook pasta according to package directions.
2. In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10 baking pans coated with cooking spray.
3. Bake in a preheated 425 oven for 20-25 min or until tender.
4. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
5. Stir in the tomato puree, Italian seasoning and brown sugar.
6. Drain pasta; stir in tomato mixture and roasted vegetables.
7. Sprinkle with cheese.
Prew Next Step 1 of 4
or use arrow keys
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top