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1
Preheat the oven to 425F.
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2
Mince garlic finely.
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3
Peel the parsnip and grate carrots, zucchini and parsnip on a large grater.
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4
Bring a pot of salted water to a boil and cook the pasta until al dente.
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5
Meanwhile, in a large pan (big enough to hold pasta, meat and veggies) brown the beef.
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6
Please, please, please drain most of the fat from the pan after it is browned.
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7
You dont need it in there.
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8
I once forgot to do this while making chili and I could not get out of my mind that I was giving a loved one heart disease.
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9
So drain, lest you end up like me.
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10
After the fat has been drained, add in garlic, and then the grated carrots, parsnip and zucchini.
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11
Salt the mixture and mix until its all incorporated.
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12
Add in your fave tomato sauce or whatever it is you have on hand and let it simmer for a bit.
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13
Add in a little grated cheese.
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14
I love my microplane for grating straight into the pot.
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15
Once the pasta is cooked, drain it and add it into the meat mixture.
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16
Stir together and place into a pan.
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17
Mine I think was 9 x 13 and it was the perfect size for it.
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18
Add the rest of the grated cheese on top of the pasta and place into the oven.
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19
I love the top of my baked pasta to be very crispy so mine baked for approximately 20 minutes.
