When it comes to quick and easy weeknight meals, baked pastas are crowd-pleasers! This Baked Zucchini Beef Pasta is super simple to make and reheats flawlessly when it’s time for leftovers!
- Vegetarian? No problem! The ground beef could easily be swapped with your favorite meat alternative!
- Different pasta preferences? No biggie! I used penne, but any similarly shaped pasta will work great.
- Looking for serving ideas? This dish is really tasty served with a bit of extra parmesan cheese on top and some garlic bread on the side!
Servings: Approx. 6
Ingredients:
TO COOK
- 12 oz Pasta, penne or equivalent
- 3 Small Zucchini, finely chopped
- 1 lb Lean Ground Beef
- 1 Tbsp + 1 Tsp Extra Virgin Olive Oil (+ enough to grease the pan)
- Pinches Of Sea Salt And Black Pepper
- 2 24 oz Jars Arrabiata Pasta Sauce
- 10 Mozzarella Cheese Slices
- 1/2 Cup Finely Grated Parmesan Cheese
TO SERVE
- Fresh Basil To Garnish
- Extra Parmesan Cheese To Top
- Optional – Garlic Bread On The Side!
Directions:
PREP
Very lightly grease a 9 x 13 pan with olive oil
COOK ZUCCHINI & BEEF
In a large wok or pot, add the zucchini and the 1 tbsp of olive oil, and cook on medium heat until well done (lightly browned and soft)
Mix in a pinch of salt and pepper
Remove the cooked zucchini from the wok/pot, and set aside
Add the other 1 tsp of olive oil to the wok/pot along with the ground beef
Cook the ground beef on medium heat, breaking it up as you go, until browned
Mix in a pinch of salt and pepper
Add the cooked zucchini into the cooked beef, along with 1/2 of the first jar of pasta sauce
Turn the heat off for the zucchini/beef mixture
PREPARE PASTA
Preheat the oven to 350º while you prepare the pasta
Cook the pasta according to package instructions
Drain the pasta, and add it into the zucchini/beef mixture, along with the rest of the first jar of pasta sauce
LAYER & BAKE
1 – Transfer 1/2 of the zucchini/beef/pasta mixture into the baking pan, until the bottom is covered
2 – Layer on 1/2 of the second jar of pasta sauce
3 – Add on 6 of the 10 mozzarella slices, spread evenly
4 – Add the other 1/2 of the zucchini/beef/pasta mixture
5 – Spread on 1/4 more of the second jar of pasta sauce (The final 1/4 can be saved for if leftovers get dry)
6 – Top with the other 4 slices of mozzarella along with the parmesan
Bake for 40-42 min – The cheese will be melted, and the exposed pastas on top will be a little bit firm and chewy. If you prefer it more underdone, or a softer pasta texture, you can absolutely bake it for less time! Start checking it at around 30 min.
SERVE
Serve and garnish with fresh basil, with extra parmesan available
Optional – Serve with bread or garlic bread on the side
Enjoy!
[Leftovers can be stored sealed/airtight in the baking pan in the refrigerator.]