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Ingredientes
- 1 eggplant (about 1 lb.) cut in 1/4" slices
- 3 tbsp. Mazola corn oil
- 1 pound grnd beef
- 1 med. zucchini, halved lengthwise, sliced
- 1 green pepper, quartered, sliced
- 1 lg. onion, sliced
- 1 clove garlic, chopped
- 1 can (14 1/2 ounce.) stewed tomatoes
- 1 can (8 ounce.) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon grnd cinnamon
- 1/8 teaspoon pepper
- 8 ounce. rigatoni, cooked & liquid removed
- 1 can (10 3/4 ounce.) cream of celery soup
- 1 c. lowfat milk
- 1 c. shredded Monterey Jack cheese
- 3 tbsp. grated Parmesan cheese
Direcciones
- Brush eggplant with corn oil. Arrange in single layer in 13 x 9 x 2 inch baking dish. Bake in 400 degree oven 20 min or possibly till lightly browned.
- In large skillet, stir beef over medium-high heat to break up meat. Add in zucchini, green pepper, onion and garlic. Cook, stirring till beef is browned. Add in next 5 ingredients, stirring to break up tomatoes. Reduce heat and simmer 10 min. Spoon over eggplant.
- Stir together rigatoni, soup, lowfat milk and Monterey Jack cheese till blended. Spoon over beef mix. Sprinkle with Parmesan cheese. Cover baking dish with foil. Bake in 350 degree oven for 20 min. Uncovered, baked 10 min longer or possibly till heated. Makes 6-8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 376g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 197 | 59% |
| Total Fat 22.0g | 28% |
| Saturated Fat 8.24g | 33% |
| Trans Fat 0.02g | |
| Cholesterol 59mg | 20% |
| Sodium 995mg | 41% |
| Potassium 769mg | 22% |
| Total Carbs 17.8g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 9.01g | 6% |
| Protein 17.98g | 29% |
