Cheesy Veggie Pasta Bake

Ingredients

• 1 pound elbow macaroni, shells, or rotini, cooked
• 1 pound lean ground beef
• 1 (26-ounce) jar pasta sauce
• 2 eggs
• 1 pound ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese, divided
• 2 cups shredded carrots or finely diced zucchini (Squeeze excess moisture from shredded zucchini before mixing)
• Salt and black pepper, to taste

Directions

1. Preheat the oven to 350 F. Lightly grease a 9 x 13-inch baking dish.
2. Cook the pasta until just tender. Drain well and set aside.
3. Brown the ground beef in a large skillet. Drain any excess grease.
4. Stir the pasta sauce into the cooked beef and simmer for 5 minutes.
5. In a large bowl, whisk together the eggs and ricotta cheese until smooth.
6. Fold the cooked pasta and shredded carrots or zucchini into the ricotta mixture.
7. Spread half of the pasta mixture into the prepared baking dish.
8. Spoon half of the meat sauce over the pasta.
9. Sprinkle with 1 cup mozzarella and half of the Parmesan cheese.
10. Repeat the layers with the remaining pasta mixture, meat sauce, mozzarella, and Parmesan cheese.
11. Bake uncovered for 35-40 minutes, or until bubbling and the center reaches 165 F.
12. Let stand for 10 minutes before serving.