First off, yes I know that isn't mostaccioli in the picture. The original recipe called for mostaccioli but I had whole wheat rotini just begging to be boiled, so that's what I used. I didn't change the name, even though I made several changes to the recipe itself, because Mediterranean Rotini doens't sound as good, and because next time I'll probably make it with whole wheat mostaccioli anyhow. We liked this one. Especially with a little freshly grated romano on top it was a real winner.

Mediterranean Mostaccili

Original recipe: Better Homes and Gardens
Yield: 4-6 servings
Cooking Time: 25 minutes

Ingredients:
  ● 12  oz. whole wheat mostaccioli
  ● 3 cloves garlic
  ● 8-16 oz. ground beef
  ● 3  cups sliced zucchini
  ● 1 medium eggplant, peeled and cubed (about 2 1/2 cups)
  ● 18 oz. pasta sauce
  ● 1/2  cup shredded carrot
  ● 1/2  cup snipped fresh basil
  ● 1/2  cup shredded mozzarella cheese, or freshly grated parmesan or romano cheese

Directions:
1. Cook pasta according to package directions. Drain; keep warm.

2. Meanwhile, in a large skillet cook beef, eggplant, garlic, and zucchini over medium heat until meat is brown; drain off fat. Stir in pasta sauce, carrot, and basil. Bring to boil then reduce heat. Simmer, uncovered, for about 2 minutes or to desired consistency, stirring occasionally. Remove from heat.

3. Transfer pasta to a serving dish and cover with sauce. Sprinkle with cheese if desired.

Enjoy!

This is a Better Homes and Gardens recipe, with a few alterations, of course. It's quick, easy, and pretty flavorful as well. It's also a nutritious vegetarian dish, thanks to the beans. Leave out the cheese or switch to soy and it can even be vegan, but you'll probably never get me to give up my cheese!

Two-Bean Tamale Pie

Yield: 6 servings
Prep Time: 25 minutes            

Ingredients:
  ● 1 sweet pepper, chopped
  ● 1/2  onion, chopped
  ● 2  cloves garlic, minced
  ● 1  tbsp. cooking oil
  ● 3 cups each black beans and pinto beans, rehydrated, cooked, and slightly mashed
  ● 1 cup vegetable juice
  ● 1/2  tsp. chili powder
  ● 1  tsp. ground cumin
  ● 1  8-1/2- ounce package corn muffin mix
  ● 3/4-1  cup shredded cheddar cheese

Directions:
1. In a skillet cook sweet pepper, onion, and garlic in hot oil over medium heat until tender. Stir in  beans, juice, and spices and heat through. transfer to a 2-quart baking dish.
2. Prepare corn muffin mix according to package directions. Add cheese and stir until combined. Spread cornbread mixture evenly over top of bean mixture. Bake, uncovered, at 400 degrees for 25 minutes or until golden.