meaty pasta ratatouille

meaty pasta ratatouille

prep time: 20 minutes
cook time: 15 minutes
ready in: 35 minutes

makes: 8 servings, 10 ounces each


  • 1 lb lean ground beef
  • 1 ½ Tablespoons olive oil
  • 1 cup diced eggplant
  • 1 cup diced zucchini
  • 1 cup sliced mushrooms
  • 1 jar (26 oz.) Ragu®Old World Style® Pasta Sauce
  • 3/4 cup frozen green peas, thawed
  • 2 teaspoons Dijon mustard
  • 1 box (16 oz.) rotini or linguine pasta, cooked and drained

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Brown ground beef in 12 inch skillet, stirring frequently. Remove ground beef; drain, if desired.
  2. Heat olive oil in same skillet over medium-high heat and cook eggplant, zucchini and mushrooms, stirring occasionally, 6 minutes or until vegetables are tender.
  3. Return ground beef to skillet, then stir in sauce, peas and mustard. Cook 3 minutes or until heated through. Serve over hot rotini and, if desired, with grated Parmesan cheese.

Tip: This tasty sauce is perfect for more than topping pasta. Use this sauce to dress up your next lasagna or baked ziti.

per serving: 380 calories, 8g total fat, 2g saturated fat, 35mg cholesterol, 510mg sodium, 54g carbohydrates, 5g dietary fiber, 9g sugars, 23g protein