Veggie, Beef and Pasta Bake Recipe

Name: Veggie, Beef and Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb (500 g) lean ground beef; 1 cup (250 ml) sliced onions; 1 cup (250 ml) diced zucchini; 2 tsp (10 ml) minced garlic; 1 can (28 oz [796 ml]) stewed or diced tomatoes, with juice; 2 tbsp (25 ml) sodium reduced soya sauce; 1/2 tsp (2 ml) crushed red pepper flakes; 2 cups (500 ml) rotini (or other spiral pasta); 1 1/2 cups (375 ml) shredded Cheddar cheese; 13- by 9-inch (3 L) baking dish, greased

Servings: persons

1
Preheat oven to 350F (180C)
2
In a large nonstick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 to 10 minutes or until beef is no longer pink and vegetables are softened.
3
Drain fat; pour beef mixture into baking dish.
4
Set aside.
5
Meanwhile, drain juice from tomatoes into an 8 cup (2 L) microwave safe measuring cup; add water to make 2 cups (500 ml).
6
Roughly chop tomatoes; add to measuring cup.
7
Stir in soya sauce and red pepper flakes.
8
Microwave on high for 5 minutes or until very hot.
9
Stir in rotini.
10
Pour tomato pasta mixture into baking dish and combine with meat mixture.
11
Press pasta down to make sure it is submerged in the liquid.
12
Bake in preheated oven, covered, for 20 minutes.
13
Remove cover; stir gently and sprinkle with cheese.
14
Bake, uncovered, for 15 to 20 minutes or until pasta is tender.
15
To freeze: Wrap well in plastic wrap, then foil.
16
Freeze for up to 3 months.
17
To serve: Thaw in microwave or in refrigerator overnight.
18
Preheat oven to 350F (180C).
19
Unwrap and bake, uncovered, for 40 to 45 minutes or until bubbly.
20
From Dietitians of Canada: Great Food Fast

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb (500 g) lean ground beef, 1 cup (250 ml) sliced onions, 1 cup (250 ml) diced zucchini, 2 tsp (10 ml) minced garlic, and more.

Yes, Veggie, Beef and Pasta Bake falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie, Beef and Pasta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions