Veggie, Beef and Pasta Bake Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - (500 g) lean ground beef
  • 1 cups - (250 mL) sliced onions
  • 1 cups - (250 mL) diced zucchini
  • 2 teaspoons - (10 mL) minced garlic
  • 1 cans - 28 oz. / 796 mL stewed or diced tomatoes, with juice
  • 2 tablespoons - (25 mL) sodium-reduced soy sauce
  • 1/2 teaspoons - (2 mL) crushed red pepper flakes
  • 2 cups - (500 mL) rotini or other spiral pasta
  • 1 1/2 cups - (375 mL) shredded cheddar cheese
  • Directions:

    Preheat oven to 350 degrees F; grease a 13-x-9-inch baking dish.

    Step 1
    In a large nonstick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 to 10 minutes or until beef is no longer pink and vegetables are softened. Drain fat; pour beef mixture into greased 13- by 9-inch (3 L) baking dish. Set aside.

    Step 2
    Meanwhile, drain juice from tomatoes into an 8-cup (2 L) microwave-safe measuring cup; add water to make 2 cups (500 mL). Coarsely chop tomatoes; add to measuring cup. Stir in soy sauce and red pepper flakes. Microwave on High for 5 minutes or until very hot. Stir in rotini.

    Step 3
    Pour tomato-pasta mixture into baking dish and combine with meat mixture. Press pasta down to make sure it is submerged in the liquid. Bake in preheated oven, covered, for 20 minutes. Remove cover; stir gently and sprinkle with cheese. Bake, uncovered, for 15 to 20 minutes or until pasta is tender.

    Brief Description

    A terrific recipe that makes a complete meal with something from all the food groups; the pasta does not require precooking.

    Main Ingredient:

    ground beef

    Category:  Main Dish

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 1 hour(s)


    Leanne Vanbavel

    Posted By:


    Posted On:

    September 27, 2021

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