Mushroom & Zucchini Baked Pasta | Easy, Cheesy & Comforting Dinner Recipe

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast offers a cheesy flavor without dairy.

Preheat oven to 350°F.

Cook 1 pound of noodles according to the package instructions.

Chop 1/2 red onion, slice 1 zucchini in half and then into slices, and slice 8 oz of baby bella mushrooms.

Add the chopped veggies to a large skillet with 2 tablespoons of extra virgin olive oil.

Put the skillet over medium heat and sauté until the onions are translucent and the veggies are cooked, about 5 to 10 minutes.

In a mixing bowl, add spices, salt, and pepper, or substitute with 2 teaspoons of Italian seasoning.

Add 1 pound of grass-fed ground beef to the spice mixture and combine completely.

Cook the ground beef in a large skillet over medium heat for about 10 minutes.

Once the noodles are cooked, add the cooked noodles, cooked veggies, and ground beef to a 9 by 13 inch baking pan.

Add 5 cups of tomato sauce to the pan.

Grate 8 oz of mozzarella cheese, reserving 3/4 cup for the top, and add the rest into the baking dish.

Stir everything to combine completely.

Add the remaining 3/4 cup of mozzarella cheese on top of the noodles.

Bake at 350°F for 15 minutes.

Turn the oven up to broil and cook for an additional 5 minutes or until the cheese is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens