Ingredients

• 1 pound ground Certified Hereford Beef
• 1 medium zucchini, chopped (about 1-1/2 cups)
• 1 jar (24 to 26 ounces) garden-style pasta sauce
• 2 cups water
• 6 ounces uncooked mini bow tie (farfalle) pasta (about 2-1/8 cups)
• 1/2 teaspoon pepper
• 2/3 cup reduced-fat ricotta cheese
• 1 cup reduced-fat shredded mozzarella cheese
• Thinly sliced or chopped fresh basil

Instructions

• Preheat oven to 375°F. Heat ovenproof 5 to 6-quart Dutch oven or stockpot over medium heat until hot. Add Ground Beef and zucchini; cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally.
• Sitr in pasta sauce, water and pepper. Bring to a boil, stirring occasionally. Remove from heat. Stir in pasta. Spoon heaping teaspoons ricotta cheese over top of sauce. Slightly swirl ricotta into sauce, not mixing in completely.
• Cover and bake in 375°F oven 10 minutes. Uncover. Sprinkle with mozzarella cheese. Bake 7 to 10 minutes or until pasta is tender. Let stand 5 minutes. Sprinkle with basil before serving.