Veggie, Beef and Pasta Bake

1 lb lean round beef
1 cup sliced onions
1 cup diced zucchini
2 tsp minced garlic
1 can (28 oz) stewed or diced tomatoes, with juice
2 tbsp soy sauce
2 cups spiral pasta
1 ½ cups shredded Cheddar cheese

1. In a large non-stick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 – 10 minutes or until beef is no longer pink and vegetables are softened. Drain fat; pour beef mixture into baking dish. Set aside.

2. Meanwhile, drain juice from tomatoes into an 8-cup microwave-safe measuring cup; add water to make 2 cups. Stir in soy sauce and red pepper flakes. Microwave n High for 5 minutes or until very hot. Stir in pasta.

3. Pour tomato-pasta mixture into baking dish and combine with meat mixture. Press pasta down to make sure it is submerged in the liquid. Bake in preheated oven, covered, for 20 minutes. Bake uncovered for 15-20 minutes or until pasta is tender.

To freeze: Wrap well in plastic wrap, then in foil. Freeze for up to 3 months.
To serve: Thaw in microwave or in refrigerator overnight. Preheat oven to 350 degrees. Unwrap and bake, uncovered, for 40-45 minutes or until bubbly.


*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main