Recipe by northernmom
This is a super helpful recipe I found in a "Company's Coming" cookbook. The whole family tucks into this dish with a salad on the side. I also like it because it follows the technique of Hamburger Helper (read: easy to do) without having to buy a box from the store.
Top Review by mrsguti
This was great. My family got up for seconds and thirds which is very rare for us since we try not to eat past the full feeling. This was a great way for me to use some Zuc since I never know exactly what to do with it but always buy it. I did make a few adjustments just for what I had on hand. I used 3/4cup bottled mushroom stems/pcs. 1/2tsp thyme, 2 cups tomato sauce and elbow pasta. I used grated swiss cheese and the fam. topped theirs with parm. chz. Thanks so much for posting this recipe.
- 453.59 g lean ground beef
- 236.59 ml chopped onion
- 1 garlic clove, minced
- 1 medium zucchini, sliced
- 236.59 ml chopped fresh mushrooms
- 236.59 ml water
- 473.18 ml spaghetti sauce
- 2.46 ml dried basil
- 2.46 ml sugar
- oregano, just a pinch
- 170.09 g uncooked spaghetti, broken into 1 to 2 inch lengths
- 118.29 ml grated mozzarella cheese or 1 cheddar cheese
Directions See How It's Made
- Scramble-fry ground beef, onion and garlic in large non-stick frying pan 3-5 minutes.
- Add zucchini and mushrooms.
- Cook for 6-7 minutes, stirring occasionally, until beef is no longer pink.
- Add water, spaghetti sauce, basil, sugar and oregano.
- Heat until boiling.
- Add pasta.
- Reduce heat.
- Simmer for 30 minutes or until pasta is tender but firm and liquid is mostly absorbed.
- Add mozzarella cheese.
- Stir until melted.