1 (26-ounce) jar tomato and basil pasta sauce (such as Classico)
1 (16-ounce) package frozen bell pepper stir-fry (such as Bird's Eye), thawed
1 cup (4 ounces) shredded part skim mozzarella cheese
How to Make It
Cook pasta according to package directions, omitting salt and fat.
. While pasta cooks, heat oil in a large nonstick skillet coated with cooking spray. Add eggplant, zucchini, and garlic; sauté 5 minutes or until tender. Drain pasta. Add pasta, Italian seasoning, and next 4 ingredients to eggplant mixture; cook 5 minutes or until thoroughly heated, stirring occasionally. Remove from heat; sprinkle with cheese. Cover; let stand 5 minutes or until cheese melts.