Cheesy Beef Pasta
Cheesy Beef Pasta
Yield: 6 servings
  • ½ pound lean ground beef*
  • 1 small onion, scrubbed with clean vegetable brush under running water, diced
  • 2 cloves garlic, scrubbed with clean vegetable brush under running water, minced
  • 1 small zucchini, scrubbed with clean vegetable brush under running water, chopped
  • 1 (24 ounce) jar or can tomato-based pasta sauce
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)
  • 12 ounces whole wheat rotini pasta
  • ½ cup (2 ounces) shredded Cheddar cheese
  • 1 ½ cups (6 ounces) shredded Mozzarella cheese


  1. Wash hands with soap and water.
  2. In a large skillet, cook the beef, onion and garlic over medium-high heat until meat is browned and reaches an internal temperature of 160 °F on food thermometer. Drain fat.
  3. Add the zucchini, pasta sauce, basil, oregano, and red pepper flakes, if desired. Bring to a simmer and cook on medium-low for 15 minutes.
  4. While the beef mixture is simmering, cook the pasta in boiling water according to package directions. Drain the water.
  5. Add cooked pasta to the sauce in the skillet. Stir in the cheese and cover until the cheese is melted.
  6. Store leftovers in a sealed container in the refrigerator for up to four days.

*If desired, use another meat such as ground turkey or chicken or prepare without the meat.

Nutrition Information:

  • Serving Size (1/6 of recipe):
  • Calories 340
  • Total Fat 11g
  • Saturated Fat 5g
  • Sodium 520mg
  • Total Carbohydrates 43g
  • Fiber 4g
  • Total Sugars 9g, includes 0g Added Sugars
  • Protein 20g
Nutrition Software Used: 
ESHA Food Processor


Adapted from (Oregon State Extension)