1/2 (16 oz.) box Rotini pasta
1 lb. ground beef or turkey
1/2 medium onion, diced
2 tbsp. minced garlic
1 medium sized green zucchini, diced
1 medium sized yellow zucchini, diced
2 cups sliced baby bella mushrooms, roughly chopped
1 (24 oz.) jar pasta sauce (your favorite)
2 1/2 cups shredded Mozzarella or Italian blend cheese, for sprinkling
2 tbsp. olive oil
salt and pepper, to taste

Preheat oven to 350°F.

Boil pasta according to directions until al denté. Drain and set aside.

In a large non-stick skillet, heat olive oil. Sauté onions and garlic until translucent. Once onions are cooked add in zucchini and mushrooms, salt and pepper and sauté for 7 to 10 minutes making sure not to over-cook so the zucchini doesn't become mushy. When done, place in a bowl and set aside.

In the same skillet, brown your meat with a little bit of salt and pepper and drain. Return vegetables to the skillet with the meat and gently combine. Add pasta sauce and simmer for 5 minutes over medium heat.

In a large casserole dish, add pasta then pour meat, vegetable and sauce mixture over top. Add half of the shredded cheese and combine. Sprinkle remaining cheese on the top of your pasta.

Bake at 350°F for 20 to 25 minutes, or until the edges are bubbling and the cheese has melted perfectly.

ENJOY!

Submitted by: Kat Sadik