Rotini with Spicy Ground Beef and Vegetable Meat Sauce
This hearty pasta dish combines rotini with a robust meat sauce loaded with ground beef, celery, onions, and zucchini. The sauce gets its kick from diced tomatoes with green chiles, while mushrooms add earthy depth. Simmered until the flavors meld and topped with melted mozzarella, it's a satisfying weeknight dinner that brings together fresh vegetables and bold flavors in one skillet. Perfect for feeding a hungry family when you want something more substantial than basic spaghetti.
Ingredients
- 2 ⅝ cups rotini pasta, uncooked, 8 ozpenne or rigatone1:1shape
similar tube shape holds sauce well
- 1 lb ground beef, lean, at least 80%
- 3 medium stalks celery, chopped, 1 1/2 cups
- 2 medium onions, chopped, 1 cup
- 1 small zucchini, sliced, slices quartered, 1 cup
- 2 cans diced tomatoes with green chiles, 14.5 oz each, undrained
- 1 can tomato sauce, 8 oz
- 1 jar sliced mushrooms, 4.5 oz, undrained
- 1 teaspoon dried basil leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup mozzarella cheese, shredded, 4 oz
Instructions
- 1
Cook and drain pasta as directed on package
- 2
Cook beef, celery and onions in nonstick skillet over medium-high heat, stirring occasionally, until beef is thoroughly cooked then drain and return to skillet
- 3
Stir in drained pasta and remaining ingredients except cheese
- 4
Heat to boiling then reduce heat to low
- 5
Simmer uncovered, stirring occasionally
- 6
Sprinkle with cheese
Tips
Drain the ground beef thoroughly after browning to prevent a greasy sauce
Don't skip the simmering step - it helps the flavors meld and the sauce thicken properly
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can be made 1 day ahead and reheated gently on stovetop
Serve hot with crusty bread or side salad
Common Mistakes
Don't overcook the pasta initially since it will continue cooking in the sauce
Substitutions
similar tube shape holds sauce well
FAQ
Can I use fresh mushrooms instead of canned?
Yes, use 1 cup sliced fresh mushrooms and sauté them with the vegetables. Fresh mushrooms will give better texture and flavor.
How can I make this less spicy?
Use regular diced tomatoes instead of the ones with green chiles, or use half regular and half with chiles to control the heat level.
Can I freeze this dish?
Yes, freeze without the cheese for up to 3 months. Thaw overnight and reheat gently, then add fresh cheese before serving.