Photo of raw ground beef
1/2 pound lean ground beef (15% fat)
Photo of whole onions
1 onion, diced
Photo of Garlic
2 cloves garlic, minced
Photo of zucchini
1 small zucchini, chopped
Photo of tomato sauce
1 jar (24 to 26 ounces) tomato based pasta sauce
Photo of dried basil
1/2 teaspoon dried basil
Photo of dried oregano
1/2 teaspoon dried oregano
Photo of hot red pepper flakes
1/4 teaspoon hot red pepper flakes (optional)
Photo of noodels
12 oz rotini pasta
Photo of shredded cheddar cheese
2 ounces shredded cheddar cheese
Photo of shredded mozzarella cheese
6 ounces shredded mozzarella cheese


Photo of cooking meat and veggies
1.In a large skillet, cook the beef, onion, garlic and zucchini over medium-high heat (350 degrees in an electric skillet) until meat is browned and broken into pieces. Drain any fat.
Photo of adding sauce to meat and veggies
2.Add the pasta sauce, basil, oregano and red pepper flakes, if desired. Bring to a simmer and cook on medium low (275 degrees in an electric skillet) for 15 minutes.
Photo of cooking pasta
3.Cook the pasta in boiling water according to package directions.
Photo of draining pasta
4.Drain the pasta.
Photo of adding pasta to meat and veggies
5.Add pasta to the sauce in the skillet. Stir in the cheese and cover until the cheese is melted.
Photo of bowl of cheesy beef noodles
6.Refrigerate leftovers within 2 hours.