Ground Beef Zucchini Pasta
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A grown up version of the classic hamburger helper, with less additives, and the addition of lots of garlic, extra old cheddar cheese and deliciously caramelized ground beef.
This Ground Beef Zucchini Pasta is like the grown up version of hamburger helper without all the unknown additives. Who doesn’t love an adult twist on a childhood classic? Creamy, hearty, decadent, and savoury it’s a classic for a reason. Even though I never tried the ubiquitous pasta dish, as an adult I was excited by the idea of a better version of the childhood classic. I set about trying to make the best adult hamburger pasta I could, then started experimenting with ways to make this meal delicious.
When I made this Ground Beef Zucchini Pasta for my family for the first time, my son told me it was one of his new favourite meals. I hope that when you try it, you’ll agree that this is a delicious meal to add to your repertoire.
I decided to make this version even more flavourful with the addition of lots of garlic, extra old cheddar cheese and deliciously caramelized ground beef. This gooey cheesy pasta is punctuated by savoury earthy beef, and the mild sweetness of diced zucchini, adding further layers of flavour to this beautiful dish. I am sure that once you try this recipe, you’ll be reaching for this recipe time and time again.
TOTAL TIME
- Preparation Time – 5 minutes
- Cooking Time – 29 minutes
- Total Time – 34 minutes
INGREDIENTS FOR GROUND BEEF ZUCCHINI PASTA
All the ingredients for this Ground Beef Zucchini Pasta are easy to source from any local grocer.
- 1 1/2 tsp Kosher Salt
- 1 lb Ground Beef
- 1 1/2 cups Passata
- 2 medium Zucchini, diced
- 1 Shallot, diced
- 4 cloves Garlic, minced
- 500 grams Fusilli Pasta
- 1/4 cup Extra Virgin Olive Oil
- 1 cup Extra Old Cheddar Cheese
CAN I USE PRE GRATED CHEESE?
I would strongly recommend using only freshly grated cheddar. Pre grated cheese contains chemicals to prevent the individual shreds from clumping together. Not only does this add unnecessary additives to your meal, but the cheese won’t taste as fresh and flavourful.
CAN I USE LESS GARLIC?
If you’d like to make this meal with less garlic you should simply use one clove and a second shallot.
WHAT IS PASSATA?
Passata is made from tomatoes that are crushed and then strained. There are many companies that produce passata, and it is easy to find in most grocery stores. I like to buy Mutti which is bottled in Italy. It is smooth and brightly flavoured with fresh tomatoes. If possible, buy passata that has no spices or herbs so that you can season your sauce to your own tastes. Passata will give you a deliciously smooth barbeque sauce with a fresh flavour.
INGREDIENT SUBSTITUTIONS
CAN I SUBSTITUTE ANOTHER MEAT FOR BEEF?
If you’d like to avoid red meat in this dish, both ground turkey and ground chicken could be used instead. Keep in mind that poultry has less flavour than beef and may need extra seasoning as a result.
CAN I USE A DIFFERENT KIND OF PASTA?
You can certainly use a different style of pasta if you would like. I recommend using a short pasta like cornetti, pipette, pene, cavatappi, or campanelle. Make sure that whatever pasta you use, you cook it al dente before adding it to the sauce.
CAN I SUBSTITUTE CANNED TOMATOES FOR PASSATA IN THE SAUCE?
The two products are mostly interchangeable in terms of taste, but the resulting texture is quite different. I like to use passata because it results in a smooth and velvety sauce that is preferred by my family. If you like a chunkier bolognese sauce, you can use canned tomatoes and simply squish them with your hands before adding them to your pan.
If you’d like to avoid red meat in this dish, both ground turkey and ground chicken could be used instead. Keep in mind that poultry has less flavour than beef and may need extra seasoning as a result.
CAN I USE DRIED GARLIC AND ONION INSTEAD OF FRESH?
Dried herbs and spices are never as potent as fresh and will not add the textural element to your sauce that fresh does.
CAN I SUBSTITUTE A DIFFERENT KIND OF CHEESE?
I like using Old Cheddar because it has a sharp, salty flavour that not only melts well but compliments the ground beef beautifully. If you prefer something with a milder flavour, medium cheddar or havarti would work nicely as well.
EQUIPMENT FOR GROUND BEEF ZUCCHINI PASTA
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Below is a list of the main equipment/kitchen tools needed to make this delicious Ground Beef Zucchini Pasta:
- Heavy Bottomed Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for everything from frying, to making sauces, to roasting. I can’t recommend it enough.
- Wooden Spoon
- Large Pasta Pot – I use my Kitchen Aid Food Processor whenever I need to to finely chop and puree vegetables or a sauce. It also works beautifully to grate large amounts of cheese for this dish quickly.
- Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.
- Cutting Board
- Cheese Grater
COOKING DIRECTIONS
This Ground Beef Zucchini Pasta is as simple to prepare as it is delicious, provided you follow a few rules:
- Always use freshly grated cheese.
- Make sure you caramelize your garlic, onion, and beef.
- Take your pasta off the heat once the cheese is melted.
MAKE AHEAD STORAGE FOR GROUND BEEF ZUCCHINI PASTA
You can save some time by grating your cheese in advance and refrigerating it.
This delicious pasta can be stored in the fridge for up to four days, and frozen in an airtight container.
FINISHED DISH
Enjoy your amazing Ground Beef Zucchini Pasta!
OTHER BEEF DISHES
Taco Ground Beef Mac and Cheese
DID YOU MAKE THIS RECIPE?
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Ground Beef Zucchini Pasta
Equipment
- Large pot
- Heavy Bottomed Pan
- Wooden spoon
- Kitchen knife
- Cutting Board
Ingredients
- 1 1/2 tsp Kosher Salt
- 1 lb Ground Beef
- 1 1/2 cups Passata
- 2 medium Zucchini diced
- 1 Shallot diced
- 4 cloves Garlic minced
- 500 grams Fusilli Pasta
- 1/4 cup Extra Virgin Olive Oil
- 1 cup Extra Old Cheddar Cheese grated
Instructions
- Add your olive oil to the pan on medium high heat.
- Add the ground beef and break it up while you cook, 7 minutes.
- Add the zucchini, shallot, 1 teaspoon salt, mix and cook for 10 minutes until the zucchini is cooked and the beef is browned.
- Reduce the heat to medium and add the passata and other 1/2 teaspoon of salt. Cook for an additional 10 minutes.
- Reduce the heat to medium low and add your cheese. Cook for an additional 2 minutes until melted.
