Cheesy Beef Pasta

Prep time: 20 minutes
Cooking time: 30 minutes
Yield: 10 servings
Serving Size 1 cup
Nutrition Facts: View Label


1 pound
lean ground beef
onion, diced (about 1 cup)
2 cloves
garlic, minced, or 1/4 teaspoon garlic powder
small zucchini, chopped (about 1 1/2 cups)
jar (26 to 28 ounces) tomato based pasta sauce
1⁄2 teaspoon
dried basil
1⁄2 teaspoon
dried oregano
1⁄4 teaspoon
hot red pepper flakes (optional)
12 ounces
rotini pasta (about 4 1/4 cups)
2 ounces
shredded cheddar cheese (about 1/2 cup)
6 ounces
shredded mozzarella cheese (about 1 1/2 cups)


  1. In a large deep skillet or Dutch oven, 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.
  2. Add the pasta sauce, basil, oregano, salt and red pepper flakes (if using). Bring to a simmer and cook on medium low (275 degrees in an electric skillet) for 15 minutes.
  3. Cook the pasta in boiling water according to package directions.
  4. Drain the pasta and add to the sauce in the skillet. Stir in the cheese and cover until the cheese is melted.
  5. Refrigerate leftovers within 2 hours.


Substitute broccoli for zucchini. Cook fresh broccoli with the pasta in step 3 or add frozen broccoli in step 2.

Last updated: 03/28/15

4 Comments for "Cheesy Beef Pasta"

Very cheesy, just like the name! My kids LOVED it!

Very good, I'll definately make this again.

Delicious. You can't go wrong with these ingredients! I like adding corn to mine!

Made this last night, switched out the zucchini for broccoli due to a family request.  It was amazing, it made so much we invited some neighbor kids over and now they all think I am a professional cook!

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