What you'll be getting:

Ground Beef and Veggie Pasta Bake

Per Serving

100 g veggies (zucchini, peppers, carrots, kale)

1 c meat sauce (ground beef, tomatoes, Italian seasoning, olive oil, red wine vinegar, onions, carrots, salt and pepper)

1 c cooked penne pasta tossed in a little oil

1/4 c mozzarella cheese

Preheat oven to 350.

Equipment needed: 1 oven safe pan large enough for all of the ingredients, or 1 large pan with an oven safe dish ingredients to which ingredients can be transferred to bake

Heat up your pan and add the veggies. Cook until zucchini begins to soften, roughly 2 minutes. 

Mix everything together. 

Place in the oven for 5-10 minutes, depending on how dark you like your cheese. 

After your veggies have cooked for a couple of minutes, add the sauce and noodles. 

If you have an oven-safe pan you can add the cheese directly on top of the pasta, if not, transfer the pasta mixture to an oven-safe dish and then top with the cheese. 

When the cheese has melted and everything is hot, your dish is ready. From start to finish this meal takes less than 15 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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