BEEFY MARINARA BAKE

BEEFY MARINARA BAKE

Ingredients:
1 tablespoon olive or vegetable oil
1/2 lb. ground beef
1/2 cup chopped onion
2 cloves garlic, minced
3-1/2 cups (28-oz. can) tomatoes with liquid, chopped
2 tablespoons chopped fresh parsley
1 tablespoon dried basil leaves
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 package (16 oz.) RONZONI FETTUCCINE, uncooked
2 cups sliced zucchini
2 cups (8 oz.) shredded mozzarella cheese, divided
Grated Parmesan cheese (optional)

Heat oven to 350°F. In 2-quart saucepan, heat oil; cook meat, onion and garlic until meat is browned. Stir in tomatoes with liquid, parsley, sugar and seasonings. Heat to boiling; turn off heat.

Meanwhile, cook pasta according to package directions; drain. In 3-quart casserole, toss pasta with zucchini and 1 cup mozzarella cheese; top with marinara sauce and remaining mozzarella cheese.

Cover; bake 20 to 25 minutes or until hot and bubbly. Sprinkle with Parmesan cheese, if desired. 8 to 10 servings.