Loaded with flavorful chunks of veggies and beef, this casserole will feed a family.
Prep time: 10 minutes
Cook time: 45-50 minutes
1 pound ground beef
3 spring onions with stems, 1/4 inch dice (or regular onions)
1 large zucchini or yellow squash, 1/2 inch dice
2 cups oven dried grape tomatoes, or halved grape tomatoes (will add more moisture to the dish)
12 ounces dried whole wheat pasta (your favorite shape)
1/2 cup chopped fresh basil (1/4 inch pieces)
2/3 cup sour cream
2/3 cup shredded part-skim mozzarella
3 tablespoons wheat bran for topping, optional
3 tablespoons shredded Parmesan for topping, optional
2 tablespoons olive oil for topping, optional
Preheat water for pasta. Preheat the oven to 350F.
While water is heating, cook onions and ground beef in a large skillet over medium heat for 5 minutes, stirring. Add squash, cook for another 5 min, or until beef is done and squash is just tender. Stir in the tomatoes and remove from heat.
Cook the pasta. When al dente, drain and pour into a large bowl. Stir in the squash mixture, along with the basil, sour cream, and mozzarella. Scrape this mixture into a 9×12 baking dish (or similar volume). Sprinkle bran on top, then Parmesan, then drizzle with the olive oil. Bake for half an hour or until heated through, and serve.
A good merlot would pair nicely with this casserole.
Photo and Recipe by Tod Dimmick