| 2 1/2 | cups uncooked ziti pasta (8 oz) |
| 1/2 | lb extra-lean (at least 90%) ground beef |
| 1 | large sweet onion, chopped (1 cup) |
| 2 | cloves garlic, finely chopped |
| 1 | medium zucchini, cut in half lengthwise, sliced 1/4 inch thick |
| 1 | can (15 oz) Muir Glen® organic tomato sauce |
| 1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained |
| 2 | teaspoons chopped fresh oregano leaves |
| 1/4 | teaspoon coarse (kosher or sea) salt |
| 1/4 | teaspoon pepper |
| 3/4 | cup shredded mozzarella cheese (3 oz) |
Serve with...
Italian Mixed Salad
Total Time:
25 min
| 1. | Heat oven to 375°F. Cook and drain pasta as directed on box. |
| 2. | Meanwhile, spray 12x8-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked. |
| 3. | Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish. |
| 4. | Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted. |
| Increase covered bake time to 30 minutes. |
|
| If you like, use ground turkey or chicken in place of the ground beef. |
Nutrition Information:
320 ( 60); 7g ( 3g, 0g); 30mg; 800mg; 45g ( 4g, 7g); 19g 10%; 15%; 15%; 20% 2 ; 0 ; 2 ; 1 1/2 3