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Zucchini Pasta Casserole
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2
pound lean ground beef
1/2 cups sliced onions
cups unpeeled, diced zucchini
teaspoons finely chopped fresh garlic
(28 ounce) cans stewed or diced tomatoes with juice, chopped
tablespoons soy sauce
teaspoon crushed red pepper flakes
cups spiral−shaped pasta
cups shredded Cheddar cheese
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
2
0 minutes.
Remove cover, lower oven to 350 degrees F, sprinkle with cheese and return to oven, uncovered, for
another 20 minutes.
Zucchini Pasta Casserole
401
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