Cheesy Pasta Bake with Beef and Vegetables
This hearty pasta bake combines savory ground beef, tender zucchini, and onion in a rich tomato sauce, all mixed with short pasta and layered with generous amounts of cubed mozzarella cheese. Baked until bubbly and golden, it's a comforting and substantial meal perfect for family dinners or feeding a crowd.
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet For browning beef and sautéing vegetables
- 1 9x13 inch Baking Dish For assembling and baking the casserole
- 1 Chef's knife For dicing vegetables
- 1 Cutting Board
Ingredients
Main
- * 1-2 tablespoon extra virgin olive oil
- * 1 pound ground beef
- * 1 medium to large zucchini diced
- * 1 medium onion diced
- * 1 14-ounce can diced tomato
- * 3-4 tablespoon tomato paste
- * fresh chopped basil and oregano
- * 12 ounce short pasta slightly undercooked
- * 1 1/2 pound mozzarella cheese cubed
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Cook the short pasta according to package directions until it is al dente, slightly undercooked; drain well.
- In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook, breaking it apart, until thoroughly browned. Drain any excess fat.
- Add the diced onion and zucchini to the skillet with the beef. Sauté for 5-7 minutes, until the vegetables are softened.
- Stir in the diced tomatoes, tomato paste, fresh basil, and oregano. Simmer the sauce for 5-10 minutes, allowing flavors to meld.
- Combine the cooked, drained pasta with the beef and vegetable sauce in a large bowl, mixing well to ensure the pasta is fully coated.
- Spread half of the pasta mixture evenly into the prepared baking dish.
- Top with half of the cubed mozzarella cheese, distributing it evenly.
- Spoon the remaining pasta mixture over the cheese layer, then top with the remaining mozzarella.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let rest 10-15 minutes before serving.
Notes
1. Achieving al dente pasta is crucial here; it will finish cooking in the oven and absorb the sauce, preventing a mushy texture. Err on the side of slightly undercooked. 2. Thoroughly brown the ground beef to develop deep umami flavors before adding vegetables. Drain any excess fat. 3. While the recipe suggests cubed mozzarella, a blend of freshly shredded mozzarella and a touch of Parmesan or Pecorino can enhance the cheesy crust and flavor complexity. 4. Fresh herbs are always superior to dried for brightness; if using dried, reduce the quantity by two-thirds. 5. Allow the pasta bake to rest for 10-15 minutes after baking before serving. This allows the cheese to set and the casserole to firm up, making it easier to portion.