Veggie, Beef and Pasta Bake

• 1 lb (500 g) lean ground beef
• 1 cup (250 ml) sliced onions
• 1 cup (250 ml) diced zucchini
• 2 tsp (10 ml) minced garlic
• 1 can (28 oz 796 ml) stewed or diced tomatoes, with juice
• 2 tbsp (25 ml) sodium reduced soya sauce
• 1/2 tsp (2 ml) crushed red pepper flakes
• 2 cups (500 ml) rotini (or other spiral pasta)
• 1 1/2 cups (375 ml) shredded Cheddar cheese
• 13- by 9-inch (3 L) baking dish, greased

1. Preheat oven to 350F (180C)
2. In a large nonstick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 to 10 minutes or until beef is no longer pink and vegetables are softened.
3. Drain fat; pour beef mixture into baking dish.
4. Set aside.
5. Meanwhile, drain juice from tomatoes into an 8 cup (2 L) microwave safe measuring cup; add water to make 2 cups (500 ml).
6. Roughly chop tomatoes; add to measuring cup.
7. Stir in soya sauce and red pepper flakes.
8. Microwave on high for 5 minutes or until very hot.
9. Stir in rotini.
10. Pour tomato pasta mixture into baking dish and combine with meat mixture.
11. Press pasta down to make sure it is submerged in the liquid.
12. Bake in preheated oven, covered, for 20 minutes.
13. Remove cover; stir gently and sprinkle with cheese.
14. Bake, uncovered, for 15 to 20 minutes or until pasta is tender.
15. To freeze: Wrap well in plastic wrap, then foil.
16. Freeze for up to 3 months.
17. To serve: Thaw in microwave or in refrigerator overnight.
18. Preheat oven to 350F (180C).
19. Unwrap and bake, uncovered, for 40 to 45 minutes or until bubbly.
20. From Dietitians of Canada: Great Food Fast

lean ground beef, onions, zucchini, garlic, tomatoes, soya sauce, red pepper, rotini, cheddar cheese, baking dish

Taken from www.cookstr.com/recipes/veggie-beef-and-pasta-bake (may not work)