Cooking Directions

• Cook the beef in a 4-quart saucepot over medium-high heat until it's well browned, stirring often to break up the meat. Pour off any fat.
• Stir the sauce, broth, water, eggplant, zucchini and pepper in the saucepot and heat to a boil over medium-high heat. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir the pasta in the saucepot. Increase the heat to medium and cook for 10 minutes or until the pasta is tender, stirring occasionally.

Ingredients

• 1 pound ground beef
• 1 jar (24 ounces) Prego® Traditional Italian Sauce
• 1 can 10 1/2 ounces Campbell’s® Condensed Beef Broth
• 2 cups water
• 1 small eggplant, cut into cubes (about 3 1/2 cups)
• 1 medium zucchini, cut into cubes (about 1 1/2 cups)
• 1 large green pepper, chopped (about 1 cup)
• 4 ounces uncooked elbow-shaped pasta