Zucchini Pasta Casserole
Ingredients
- 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
Preheat oven to 375 degrees F. Grease a large, deep ovenproof casserole dish.
- 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
Mix in the dry spiral pasta.
- 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
Pour mixture into the prepared casserole dish, ensuring the pasta is submerged in the liquid.
- 6
Cover and bake at 375 degrees F for 20 minutes.
- 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.
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