Ingredients About 175 g mushrooms
325 g organic beef mince
½ onion, diced
¾ zucchini, grated
1 large tomato, sliced, or small ones
150 g pasta shapes
1 tbsp Parmesan grated
2 tbsp tasty cheese, grated
½ cup water
Preheat the oven to 180° - 200°.
Brown the mince, making sure it does not go in clumps, by pressing/separating it with a fork.
Add the onions and cook for a few minutes.
Add the mushrooms
Add the grated zucchini and cook for about 8 minutes on low heat.
Add the cream of mushroom soup and a bit of water, and simmer for about 5 minutes.
Add the pasta (raw), and either put it all in a greased ovenproof dish, or as I did, leave it in the saucepan -my saucepans can go in the oven).
Make sure the pasta shapes are immersed and not sticking up, or they will not cook properly.
Top with some of the cheese and some of the Parmesan, and the tomatoes.
Bake in the oven for about 10 minutes or until the tomato is slightly cooked, and then top with some more of the Parmesan, grated cheese, and pepper.
You can use more cheese if you want it cheesier.
Bake until the cheese is browned -about 10 more minutes.
Serve on its own or with a salad if desired.
This dish was even tastier when heated up the next day in the microwave.