Mushroom Zucchini Baked Pasta
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This Mushroom Baked Zucchini Pasta is a simple dinner you can make any night of the week! It’s loaded with veggies and topped with cheese, so it will please everyone in your family.
If you are looking for more easy pasta recipes, check out my Baked Feta Pasta, Healthy Ranch Pasta Salad, or my Butter Parmesan Pasta.
Table of Contents
I think everyone could use an easy dinner recipe about now. You’ve probably eaten all your leftover Thanksgiving food, but you’re still not ready to be in the kitchen for a long time. So, I am sharing this easy Mushroom Zucchini Pasta recipe.
This easy mushroom zucchini pasta starts with my favorite Organic Prairie Grassfed Ground Beef and some simple Italian spices. Then I cook noodles, I used Casarecce, but you can use any kind you like! Next, I sauté zucchini, mushrooms, and red onions.
Then I add it all together in a baking dish with tomato sauce and I mix it up. I add some Organic Valley Mozzarella Cheese and then more on top. This bakes for about 20 minutes and you have an easy dinner that everyone will love! If you have a small family or are just two, like Delaney and me, you have dinner for the week!
Try out this easy mushroom zucchini pasta for when you want something delicious and simple! This dinner comes together quickly, and it’s a meal that the whole family will be happy about. I hope you love this Mushroom Zucchini Baked Pasta recipe as much as I do.
Why You'll Love This Recipe
Easy and Flavorful: I love simple recipes with bold flavor and this checks both boxes!
Make Ahead: This is great make ahead dish. You can prep the dish and cover it with plastic wrap and store in the fridge and then just bake it off when you're ready to eat.
Comforting: This easy Mushroom Zucchini Pasta is the epitome of comfort food! Lightly spiced with comforting Italian spices, creamy mozzarella, and tender ground pork is the best kind of comfort meal.
Ingredients & Health Benefits
Ground Beef: I use Organic Prairie Grassfed Ground Beef. Buying organic grassfed beef is so much better than conventional meat, as grassfed beef has more Omega-3s and nutrients because of the cow's diet.
Spices: I use organic oregano, thyme, rosemary, fennel seed, parsley, sea salt, black pepper, white pepper, and garlic powder to create an Italian spice that I use on the ground beef. If you have a favorite Italian seasoning, you can use this instead if you prefer.
EVOO: I use organic extra virgin olive oil, but you could also use ghee if you prefer. Olive oil has healthy fat and is an anti-inflammatory oil so I love using it in recipes.
Noodles: For this recipe, I used Organic Casarecce Noodles. You can use Penne or another type as well, totally up to you. Organic noodles are actually lower on the glycemic index than rice!
Tomato Basil Sauce: You can use your favorite organic tomato sauce, but I really love the Vons brand O Organics Tomato Basil, that's what I used.
Mozzarella: My favorite is Organic Valley Mozzarella Cheese. I prefer to buy the block and grate it myself, check out my post 5 Reasons to Grate Your Own Cheese for more information on why.
Zucchini: I use organic zucchini, which is rich in vitamin A and C.
Mushrooms: Organic mushrooms add great texture to this dish along with vitamin D and vitamin B6 for a healthy immune system.
Red Onion: I'm a huge fan of organic red onion, but you can use white or yellow if you prefer. Red onions have cancer fighting properties and can help with digestion.
Parmesan: It's not pasta without parmesan!
Tools Needed
9×13-inch Baking Dish (you can use ceramic or aluminum)
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Cook the noodles per the instructions on the package. Once cooked, add the noodles into a 9 x 13-inch baking dish.
Step 3
While the noodles are cooking, in a large skillet add the olive oil, mushrooms, zucchini, and red onion. Sauté over medium heat until the onions are translucent, and the zucchini and mushrooms are cooked, about 5 minutes. Add into the baking dish with the noodles.
Step 4
In a medium bowl, add the oregano, thyme, rosemary, fennel seed, parsley, sea salt, black pepper, white pepper, and garlic powder. Then add the ground beef and mix to combine completely (I just use my hands!).
Add the ground beef into the skillet and cook over medium heat until browned and fully cooked, about ten minutes. Add into the baking dish with the noodles.
Step 5
Reserve ¾ cup of the mozzarella and set aside. Add in the rest of the mozzarella and the tomato sauce to the noodles and stir to combine. Sprinkle the remaining mozzarella on top.
Step 6
Bake for 15 minutes, then turn the oven to 400°F and bake for an additional 5 to 10 minutes, or until the cheese is golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Easy Substitutions
- You can use ground turkey, pork, or chicken in place of beef.
- Use whatever kind of noodles you have on hand, Penne works great too.
- Swap out veggies for what you have in your fridge. Squash, bell peppers, or spinach would all be delicious.
FAQ's
Yes! This is an amazing dinner to make ahead of time as it reheats very well. You can even cook the ground beef, noodles, and veggies and store in the fridge then put it all together when you’re ready to eat it. This also makes a great dinner gift. If you need to bring dinner to someone who’s had a rough day or week, is sick, or has had surgery or a baby this is a great recipe for that. Put it all together and just don’t bake it. Cover with plastic wrap and put a note on there with the baking instructions and it gives someone an easy dinner that is homemade with basically no work!
Yes, of course you can use different veggies if you prefer. Other veggies that would go well with this recipe would be yellow onion, bell peppers, or yellow squash.
Yes, if you don’t have mozzarella you could use cheddar in its place and it would still be good!
Craving More?
Mushroom Zucchini Baked Pasta
Ingredients
- 1 pound casarecce noodles
- 2 tablespoons extra virgin olive oil
- 8 ounces baby Bella mushrooms (sliced)
- 1 large zucchini (halved and sliced)
- ½ red onion (sliced)
- 1 pound Organic Prairie Grassfed Ground Beef
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon fennel seed
- ½ teaspoon dried parsley
- 1 teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- ½ teaspoon garlic powder
- 8 ounces Organic Valley Mozzarella Cheese (grated)
- 5 cups tomato basil sauce
- parmesan (for topping)
Instructions
- Preheat the oven to 350°F.
- Cook the noodles per the instructions on the package. Once cooked, add the noodles into a 9 x 13-inch baking dish.
- While the noodles are cooking, in a large skillet add the olive oil, mushrooms, zucchini, and red onion. Sauté over medium heat until the onions are translucent, and the zucchini and mushrooms are cooked, about 5 minutes. Add into the baking dish with the noodles.
- In a medium bowl, add the oregano, thyme, rosemary, fennel seed, parsley, sea salt, black pepper, white pepper, and garlic powder. Add the ground beef and mix to combine completely (I just use my hands!).
- Add the ground beef into the skillet and cook over medium heat until browned and fully cooked, about ten minutes. Add into the baking dish with the noodles.
- Reserve ¾ cup of the mozzarella and set aside. Add in the rest of the mozzarella and the tomato sauce to the noodles and stir to combine. Sprinkle the remaining mozzarella on top.
- Bake for 15 minutes, then turn the oven to 400°F and bake for an additional 5 to 10 minutes, or until the cheese is golden brown.
- Serve immediately or store in an airtight container for up to 5 days.
Video
Notes
Nutrition
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