Ingredients:

  • 1 lb ground beef
  • 2 cups zucchini, diced into 1/2-inch pieces
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 24 oz marinara sauce
  • 2 tbsp olive oil
  • 1 lb ziti pasta
  • 15 oz ricotta cheese
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cups fresh spinach, chopped
  • 1 tsp dried oregano
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned and crumbled. Drain any excess fat from the pan.
  2. Toss in the diced onion and zucchini. Cook for 5–7 minutes without stirring too often until the zucchini edges look golden brown.
  3. Stir in the minced garlic and dried oregano. Cook for 1 minute until it smells fragrant, then stir in the marinara sauce. Simmer on low for 5 minutes.
  4. Boil the ziti in salted water for 2 minutes less than the package directions. Drain the pasta while it's still slightly firm to the bite.
  5. In a medium bowl, mix the ricotta, beaten egg, Parmesan, and chopped spinach. Add a pinch of salt and pepper to taste.
  6. Gently fold the undercooked pasta into the meat and zucchini sauce using a large pot or bowl.
  7. Stir in half of the ricotta and spinach mixture. Don't overmix it, as you want some creamy streaks of cheese in the Baked Ziti with Zucchini.
  8. Pour the mixture into the baking dish. Spread the remaining ricotta mixture on top in small dollops, then cover everything with the shredded mozzarella.
  9. Bake at 180°C for 30 minutes until the cheese is bubbling and mahogany brown.
  10. Let the dish rest for 5-10 minutes before serving. This helps the sauce set.