FBD

Zucchini Pasta Casserole

AmericanBeefEasy45 minBy Northstar

Ingredients

Servings
4
  • 1 lb lean ground beef
  • 1 0.5 cup sliced onions
  • 2 cup unpeeled zucchini, diced
  • 2 tsp finely chopped fresh garlic
  • 56 oz canned stewed or diced tomatoes with juice (two 28-oz cans)
  • 4 tbsp soy sauce
  • 1 tsp crushed red pepper flakes
  • 4 cup dry spiral pasta (rotini)
  • 2 cup shredded Cheddar cheese

Instructions

  1. 1

    Preheat oven to 375 degrees F. Grease a large, deep ovenproof casserole dish.

  2. 2

    In a large skillet, brown the ground beef with the sliced onions, diced zucchini, and garlic. Cook until meat is done and vegetables are soft. Drain excess fat.

  3. 3

    Mix in the dry spiral pasta.

  4. 4

    In a separate bowl, mix the tomatoes with their juice, soy sauce, and red pepper flakes. Stir this sauce into the beef mixture.

  5. 5

    Pour mixture into the prepared casserole dish, ensuring the pasta is submerged in the liquid.

  6. 6

    Cover and bake at 375 degrees F for 20 minutes.

  7. 7

    Remove cover, reduce oven to 350 degrees F, sprinkle evenly with Cheddar cheese, and return to oven uncovered for another 20 minutes until cheese is melted and golden.