Ingredients
1 package (16 ounces) penne pasta1 small eggplant, peeled and cut into 1-inch pieces1 medium zucchini, cut into 1/4-inch slices1 medium yellow summer squash, cut into 1/4-inch slices1 cup chopped onion2 tablespoons olive oil2 teaspoons minced garlic1 teaspoon salt1/2 teaspoon pepper1 pound lean ground beef (90% lean)1 can (28 ounces) tomato puree1 tablespoon Italian seasoning1 tablespoon brown sugar8 teaspoons grated Parmesan cheese
Preparation
Cook pasta according to package directions.
In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10x1-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.
