Ingredients
- 2½ cups uncooked ziti pasta (9 oz)
- 8 oz extra-lean (at least 90%) ground beef
- 1 large sweet onion, chopped (1 cup)
- 2 cloves garlic, finely chopped
- 1 medium zucchini, cut lengthwise in half, then cut crosswise into ¼-inch slices
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) fire-roasted diced tomatoes, drained
- 2 teaspoons chopped fresh or ½ teaspoon dried oregano leaves
- ¼ teaspoon kosher (coarse) salt
- ¼ teaspoon pepper
- ½ cup shredded mozzarella cheese
How to Make It
- Heat oven to 375°F. Spray 12 x 8-inch (2-quart) glass baking dish with cooking spray. Cook pasta as directed on package, omitting salt and oil and using minimum cook time; drain.
- Meanwhile, in 12-inch nonstick skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
- Add zucchini to beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add pasta; toss to coat. Spread in baking dish.
- Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle with cheese. Bake about 5 minutes longer or until cheese is melted.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 280 kcal Calories from Fat: 54 kcal |
|
% Daily Value*
|
| Total Fat 6 g 17% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Sodium 750 mg 13% |
carbohydrates 41 g 32% |
Dietary Fiber 5 g 13% |
Protein 17 g 34% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
