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.
