Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 small White Onion, chopped
- 1 1/2 tsp Bellino Minced Garlic
- 1 lb Ground Beef
- 1 small Fresh Zucchini, chopped
- 1 can Cento Italian Whole Peeled Plum Tomatoes (35 oz), hand crushed
- 1 tsp Cento Basil
- 1 tsp Cento Oregano
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 1/2 cups Anna Anellini
- 1/2 cup Frozen Peas
- 1 1/2 cups Parmesan Cheese, grated
- 2 tbsp Cento Seasoned Bread Crumbs
Directions
Preheat the oven to 350˚F. Heat oil over medium heat and sauté onion and garlic until onion is translucent. Add beef and cook until browned, then remove mixture from pan and set aside. Sauté zucchini until tender, then add beef mixture back to pan. Add tomatoes, basil, oregano, salt and pepper; let simmer. Meanwhile, cook pasta according to package directions until just shy of al dente. Add frozen peas to sauce mixture and simmer 2-3 minutes. Drain pasta and mix into sauce with 1 cup parmesan. Grease 9x13 pan with oil, pour in pasta mixture and top with breadcrumbs and remaining parmesan. Bake for 40 minutes, or until golden brown. Let sit in pan 10 minutes before serving. Serves 6.
