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Veggie, Beef and Pasta Bake

Veggie, Beef and Pasta Bake Recipe

  • 1 lb (500 g) lean ground beef 
  • 1 cup (250 ml) sliced onions 
  • 1 cup (250 ml) diced zucchini 
  • 2 tsp (10 ml) minced garlic 
  • 1 can (28 oz [796 ml]) stewed or diced tomatoes, with juice 
  • 2 tbsp (25 ml) sodium reduced soya sauce 
  • ½ tsp (2 ml) crushed red pepper flakes 
  • 2 cups (500 ml) rotini (or other spiral pasta) 
  • 1½ cups (375 ml) shredded Cheddar cheese 
  • 13- by 9-inch (3 L) baking dish, greased
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 405kcal (20%)
Total Fat 18g (28%)
Saturated Fat 9g (47%)
Cholesterol 84mg (28%)
Total Carbohydrate 30g
Dietary Fiber 3g
Sugars 6g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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