Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 180.56 Kcal (756 kJ) | ||
| Calories from fat | 103.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 36.61mg | 12% | |
| Sodium | 358.16mg | 15% | |
| Potassium | 354.45mg | 8% | |
| Total Carbs | 7.52g | 3% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 2.39g | 10% | |
| Protein | 12.49g | 25% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 39.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 120.08 Kcal (503 kJ) | ||
| Calories from fat | 68.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.65g | 18% | |
|---|---|---|---|
| Cholesterol | 24.35mg | 12% | |
| Sodium | 238.2mg | 15% | |
| Potassium | 235.74mg | 8% | |
| Total Carbs | 5g | 3% | |
| Sugars | 3.01g | 18% | |
| Dietary Fiber | 1.59g | 10% | |
| Protein | 8.3g | 25% | |
| Vitamin C | 2.4mg | 6% | |
| Iron | 0.8mg | 7% | |
| Calcium | 26mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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