|Preparation Time||15 Minutes|
|Cook Time||30 Minutes|
|Total Time||45 Minutes|
|Main Ingredient||Ground Beef; Pasta|
|Type||Main Dish; Side Dish|
|Diet||Low Calorie; Low Cholesterol; High Protein|
1 pound lean ground beef
1 onion, diced (about 1 cup)
2 cloves garlic, minced
1 small zucchini, chopped (about 1 1/2 cups)
1 jar (26-28 ounces) tomato-based pasta sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
12 ounces rotini pasta (about 4 1/4 cups)
2 ounces shredded cheddar cheese (about 1/2 cups)
6 ounces shredded mozzarella cheese (about 1 1/2 cups)
Cook the beef, garlic, onion, and zucchini in a large skillet or Dutch oven until the meat is broken into pieces and browned. Drain the fat.
In the same skillet, add the pasta sauce, oregano, basil, salt, and red pepper flakes. Bring the mixture to a simmer. Cook on medium-low heat for about 15 minutes.
Follow package directions to cook the pasta in boiling water.
Once the pasta is cooked and drained, add it to the sauce in the skillet. Stir in the cheese, and cover until the cheese is melted.
Refrigerate leftovers within 1-2 hours.
Calories: 280 cal
Saturated fat: 5g
Polyunsaturated fat: 0g
Monounsaturated fat: 0g