Baked Penne with Fire Roasted Tomatoes

Baked Penne with Fire Roasted Tomatoes

8 ounces whole wheat penne, cooked
1/2 lb lean ground sirlion
1 cup chopped onion
2 garlic cloves, minced
1 zucchini, halved and cut into thin slices
15 ounces tomato sauce
1 14.5 ounce can fire roasted diced tomatoes, drained
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces mozzarella, shredded

Preheat oven to 375

In a large skillet over medium heat, add beef, onion and garlic. Cook and stir frequently to crumble, until beef is thoroughly done. Add zucchini and cook for about 2 minutes. Stir in tomato sauce, drained diced tomatoes, oregano, salt and pepper. Bring to a boil. Toss beef mixture with pasta.

Lightly coat a 2 quart baking dish with cooking spray. Spread pasta and beef into the dish and cover with foil. Bake for 20 minutes. Remove foil and sprinkle with cheese - bake for 5 minutes or until the cheese has melted.