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.
Step 2Sitr 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.
Step 3Cover 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.
Skillet-Stovetop Method: Prepare recipe as directed above using 12-inch nonstick skillet and adding uncooked pasta with pasta sauce, water and pepper in step 2. Bring to a boil, stirring occasionally. Reduce heat; cover and cook on stovetop 8 to 11 minutes (13 to 15 minutes for regular bow tie pasta) or until pasta is tender, stirring once. Remove from heat. Swirl ricotta into sauce as directed in step 2. Sprinkle with mozzarella cheese. Cover and let stand 5 minutes or until mozzarella cheese is melted.
Nutrition information per serving, 1/4 of recipe: 561 Calories; 172.8 Calories from fat; 19.2g Total Fat (8.4 g Saturated Fat; 0.2 g Trans Fat; 1 g Polyunsaturated Fat; 5.8 g Monounsaturated Fat;) 114 mg Cholesterol; 919 mg Sodium; 53 g Total Carbohydrate; 1.5 g Dietary Fiber; 14.9 g Total Sugars; 45 g Protein; 0 g Added Sugars; 349 mg Calcium; 5.4 mg Iron; 1107 mg Potassium; 8.5 mcg Vitamin D; 0.5 mg Riboflavin; 9.3 mg NE Niacin; 0.5 mg Vitamin B6; 3.4 mcg Vitamin B12; 526 mg Phosphorus; 8.6 mg Zinc; 61.8 mcg Selenium; 110.5 mg Choline.
This recipe is an excellent source of Protein, Calcium, Iron, Potassium, Vitamin D, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline.