Mushroom Zucchini Baked Pasta
Mushroom Zucchini Baked Pasta
Rated 3.0 stars by 1 users
Category
Dinner
Cuisine
Italian
Servings
8
Prep Time
5 minutes
Cook Time
25 minutes
This easy baked pasta recipe includes mushrooms, zucchini, Organic Prairie® Ground Beef that's seasoned with Italian spices, and it's topped with Organic Valley® Mozzarella Cheese. This simple weeknight dinner will be a crowd pleaser for the whole family!
Ingredients
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1 pound noodles
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2 tablespoons extra virgin olive oil
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8 ounces baby Bella mushrooms, sliced
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1 large zucchini, halved and sliced
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1/2 red onion, sliced
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1/2 teaspoon dried rosemary
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1/2 teaspoon fennel seeds
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1/2 teaspoon dried parsley
- 1 teaspoon fine sea salt
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1/2 teaspoon black pepper
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1/2 teaspoon white pepper
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1/2 teaspoon garlic powder
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1 pound Organic Prairie® Ground Beef
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5 cups tomato sauce
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Organic Valley® Parmesan, for topping
Directions
- Preheat the oven to 350°F.
- Cook the noodles per the instructions on the package. Once cooked, add the noodles into a 9 x 13-inch baking dish.
- While the noodles are cooking, in a large skillet add the olive oil, mushrooms, zucchini, and red onion. Sauté over medium heat until the onions are translucent, and the zucchini and mushrooms are cooked, about 5 minutes. Add into the baking dish with the noodles.
- In a medium bowl, add the oregano, thyme, rosemary, fennel seed, parsley, sea salt, black pepper, white pepper, and garlic powder. Add the ground beef and mix to combine completely (I just use my hands!).
- Add the ground beef into the skillet and cook over medium heat until browned and fully cooked, about ten minutes. Add into the baking dish with the noodles.
- Reserve 3/4 cup of the mozzarella and set aside. Add in the rest of the mozzarella and the tomato sauce to the noodles and stir to combine. Sprinkle the remaining mozzarella on top.
- Bake for 15 minutes, then turn the oven to 400°F and bake for an additional 5 to 10 minutes, or until the cheese is golden brown.
- Serve immediately or store in an airtight container for up to 5 days.
