Veggie, Beef & Pasta Casserole

By Nitaj3

Ingredients

• Veggie, Beef & Pasta Casserole
• Metric Ingredient Imperial
• 500 g lean ground beef 1 lb
• 250 ml onions, sliced 1 cup
• 250 ml zucchini, diced 1 cup
• 10 ml minced garlic 2 tsp
• 1 can (28 oz/796 ml) stewed or diced tomatoes, with juice 1
• 25 ml soy sauce 2 tbsp
• 2 ml crushed red pepper flakes 1/2 tsp
• 500 ml rotini or spiral pasta 2 cup
• 375 ml cheddar cheese, shredded 1 1/2 cup

Preparation

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 x 9 inch (3 L) baking dish. Set aside.
Meanwhile, drain juice from tomatoes into an 8 cup (2 L) microwave safe measuring cup; add water to make 2 cups (500 ml). Coarsley 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.

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 350 F (180 C) 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.

Serves 6