Mediterranean Mostaccioli

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!