Ingredients
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1 (16 ounce) package penne pasta
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1 small eggplant, peeled and cut into 1-inch pieces
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1 medium zucchini, cut into 1/4-inch slices
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1 medium 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 lb lean ground beef
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1 (28 ounce) can 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
Instructions
- Cook pasta according to package directions.
- 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.
- Bake in a preheated 425 oven for 20-25 min 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.