Ingredients

1 lb rigatoni
2 Tbsp olive oil extra virgin
1 lb ground beef extra lean
1 small yellow onion diced
1 carrot diced
1 small zucchini diced
1 c baby bella mushrooms chopped
1/2 Tbsp Italian seasoning
2 cloves minced garlic
24 oz marinara sauce
1 tsp salt
1/2 tsp black pepper
2 c shredded mozzarella cheese divided
1/2 c shredded Parmesan cheese
1 tsp Italian seasoning

Directions

Cook the rigatoni according to package directions for al dente pasta.

Preheat the oven to 350℉. Spray a 9″x13″ baking dish with cooking spray.

Heat the olive oil over medium-high heat in a large skillet. Cook the beef, onions, carrots, zucchini, mushrooms, and 1/2 Tbsp. of Italian seasoning until the beef is cooked through and the veggies are softened.

Add the garlic and cook for 1 more minute.

Add the marinara sauce, salt, and pepper. Bring to a simmer, cover, and simmer for 10 minutes.

Combine the beef and veggie mixture, rigatoni, and 1/2 c. mozzarella cheese.

Pour the mixture into the prepared dish. Top with the Parmesan cheese and the remaining 1 1/2 c. mozzarella cheese. Sprinkle with 1 tsp. of Italian seasoning.

Cover and bake at 350℉ for 15 minutes. Uncover and bake for 15 minutes more.