Beef & Veggie Mac & Cheese

Ingredients

1 lb elbow macaroni

3 tablespoons EVOO + more for drizzle on drained pasta

1 red onion, chopped

1 cup (about 5) brown mushrooms, chopped

1 zucchini, chopped

1 tablespoon white wine

1 tablespoon flour

1/2 lb ground beef

1 (15 oz) crushed tomatoes

1 (8 oz) can tomato sauce no salt added

1 teaspoon dried basil, cumin, and oregano

1/2 cup parmesian cheese, grated + 1/2 to top

2 cups grated cheddar

Directions

Cook the pasta to box directions, drain and drizzle with EVOO. Heat the rest of EVOO in large skillet to medium high. Add onions and garlic and cook for 5 minutes. Add the mushrooms and zucchini and cook for 3 more minutes. add a splash of wine, deglaze,and then add the flour...mix. Add ground beef and brown for 3 minutes....then add can of crushed tomatoes as well as the sauce and the dried herbs and 1/2 cup parm cheese.

Mix all this together...then add it to a 9 x 13 baking dish and top with the cheddar and then 1/2 cup parm....cook for 20-25 minutes at 350 degrees.