Ingredients
Scale
- 1 lb ground beef
- 1/2 cup chopped onion
- 1 zucchini, diced
- 12 oz of mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups of water
- 2 (14.5 oz) cans petite diced tomatoes
- 1 (6 oz) can tomato paste
- 1/2 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 tsp onion powder
- 1/8 tsp thyme
- 1/2 tsp salt
- 2 cups uncooked pasta (I used Private Selection Italian Campanelle)
- 2 cups ricotta cheese
- 1 cup parmesan cheese
Instructions
- In a large pot (like a stock pot or Dutch oven), brown the ground beef with onion. Drain off any grease.
- Add in the zucchini, mushrooms, and garlic. Cook until tender.
- Then mix in the water, tomatoes, tomato paste, garlic powder, oregano, basil, onion powder, thyme, and salt. Bring mixture to a boil.
- Add past to the pot and mix to combine and reduce to a simmer. Cover and simmer for 10-15 minutes stirring occasionally until pasta is cooked.
- Remove from heat. Top each serving with a spoonful of ricotta cheese and a sprinkling of parmesan. Serves 8.
