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Ground Beef Zucchini Pasta Casserole Recipe

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4 from 25 reviews

This Ground Beef Zucchini Pasta Casserole is a hearty and healthy weeknight meal combining tender rigatoni, lean ground beef, and grated zucchini, all simmered in a smooth, flavorful tomato sauce blended with cottage cheese for creaminess. Topped with melted mozzarella and fresh basil, it’s a comforting dish that sneaks in extra veggies without sacrificing taste.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • ½ pound rigatoni or penne
  • ½ cup reserved pasta water

Vegetables and Meat

  • ½ tablespoon olive oil
  • 1 small onion, finely diced (about 1 cup)
  • 2 medium zucchinis, grated (about 3 cups loose packed)
  • 1 pound lean ground beef (96% lean)

Seasonings and Sauces

  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • 2 teaspoons Italian seasoning
  • 4 cloves garlic, minced
  • ½ tablespoon Worcestershire sauce
  • 24 ounces jarred pasta sauce (such as Rao’s)

Dairy and Garnish

  • ¾ cup cottage cheese
  • 1 cup shredded mozzarella cheese
  • Minced fresh basil, optional garnish

Instructions

  1. Cook the Pasta: Bring a pot of salted water to a boil and cook the rigatoni or penne according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
  2. Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and grated zucchini. Season with ½ teaspoon kosher salt and cook for about 7 minutes, stirring occasionally, until the zucchini’s moisture cooks off.
  3. Cook Ground Beef: Push the vegetables to one side of the skillet. Add ground beef to the empty side along with the remaining ¼ teaspoon salt, black pepper, and Italian seasoning. Break the meat up with a wooden spoon and cook for about 5 minutes until it’s nearly cooked through.
  4. Add Garlic and Flavorings: Stir minced garlic and Worcestershire sauce into the beef and vegetable mixture. Cook for another 4 minutes until the beef is fully cooked and aromatic.
  5. Prepare Sauce Blend: In a blender, combine the jarred pasta sauce, cottage cheese, and reserved pasta water. Blend until smooth and creamy.
  6. Combine Pasta and Sauce: Pour the blended sauce mixture into the skillet with the beef and veggies. Add the cooked pasta and stir well to combine. Let it simmer on low heat for 3 to 5 minutes so the pasta absorbs the flavors.
  7. Melt Cheese Topping: Remove the skillet from heat. Evenly sprinkle shredded mozzarella over the top. Cover the pan or place it briefly under a broiler until the cheese is melted, bubbly, and slightly browned.
  8. Serve: Garnish with minced fresh basil if desired. Serve warm and enjoy. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

  • You do not need to squeeze out moisture from the grated zucchini, as it cooks off during sautéing.
  • Using lean ground beef (96% lean) keeps this dish lower in fat.
  • Blending the pasta sauce with cottage cheese adds creaminess without heavy cream.
  • If you prefer, you can broil the casserole for a browned cheese topping instead of covering the pan.
  • Leftovers keep well refrigerated for up to 3 days for easy reheating.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Fat

Find it online: https://allyumcooks.com/ground-beef-zucchini-pasta-casserole-recipe/