Mozzarella-Rotini Skillet Supper

Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 6.2g
  • Saturated fat: 2.3g
  • Protein: 12.3g
  • Carbohydrate: 38.6g
  • Cholesterol: 11mg
  • Iron: 2.8mg
  • Sodium: 682mg
  • Calories from fat: 22%
  • Fiber: 4.9g
  • Calcium: 236mg


  • 2 cups uncooked rotini (about 6 ounces corkscrew pasta)
  • 2 teaspoons olive oil
  • Cooking spray
  • 2 3/4 cups diced peeled eggplant (about 1 medium)
  • 2 cups diced zucchini (about 2 small)
  • 2 garlic cloves, minced
  • 1 tablespoon dried Italian seasoning
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 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


  1. Cook pasta according to package directions, omitting salt and fat.
  2. . 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.
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