Fire roasted tomatoes add a rich, smoky flavour to this cheesy baked pasta dish.
2 ½ cups (625 mL) uncooked ziti pasta (8 oz)
½ lb (250 g) extra-lean (at least 90%) ground beef
1 large sweet onion, chopped (1 cup/250 mL)
2 cloves garlic, finely chopped
1 medium zucchini, cut in half lengthwise, sliced ¼-inch (6 mm) thick
1 can (398 mL/14 oz) tomato sauce
½ can (796 mL/28 oz) Muir Glen™ Organic Fire Roasted Diced Tomatoes, drained
2 tsp (10 mL) chopped fresh oregano leaves
1/4 tsp (1 mL) coarse (kosher or sea) salt
1/4 tsp (1 mL) pepper
3/4 cup (175 mL) shredded mozzarella cheese
Heat oven to 375°F (190°C). Cook and drain pasta as directed on package.
Meanwhile, spray 12x8-inch (30x20 cm) (2-quart/2 L) glass baking dish with cooking spray. In large nonstick skillet, cook beef, onion and garlic over medium heat, stirring frequently, until beef is thoroughly cooked.
Stir zucchini into beef mixture; cook 2 minutes. Stir in tomato sauce, tomatoes, oregano, salt and pepper. Heat to boiling. Add drained pasta; toss to coat. Spread in baking dish.
Cover dish tightly with foil; bake 20 minutes. Remove foil; sprinkle with cheese. Bake uncovered about 5 minutes longer or until cheese is melted.