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Zucchini Pasta Casserole
Zucchini Pasta Casserole
Ingredients
- 1 pound lean ground beef
- 1 1/2 cups sliced onions
- 2 cups unpeeled, diced zucchini
- 2 teaspoons finely chopped fresh garlic
- 2 (28 ounce) cans stewed or diced tomatoes with juice, chopped
- 4 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes
- 4 cups spiral-shaped pasta
- 2 cups shredded Cheddar cheese
Method
- Preheat oven to 375 degrees F
- Grease a large deep ovenproof casserole dish
- Brown meat with onions, zucchini and garlic
- Cook until meat is done and vegetables are soft
- Drain fat
- Mix in dry pasta
- In another bowl mix tomatoes and their juice, soy sauce and red pepper flakes
- Mix into beef mixture
- Put mixture into prepared dish, ensuring that the pasta is submerged in the liquid
- Bake, covered, for 20 minutes
- Remove cover, lower oven to 350 degrees F, sprinkle with cheese and return to oven, uncovered, for another 20 minutes
Full List of Zucchini-Pasta Recipes
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