2 pkgs. (12 oz. ea.) *Shell macaroni or corkscrew pasta
2 lb. Ground beef
2 Onions, chopped
2 cans (26 1/2 oz. ea.) Spaghetti sauce with garlic
1 can (14 1/2 oz.) Diced tomatoes, undrained
2 Small zucchini, thinly sliced
Garnish Parmesan cheese

In large kettle, cook pasta according to package directions; drain. (Rinse half of pasta in cold water; cover and refrigerate for a pasta salad, macaroni and cheese or casserole of your choice the next meal). Keep remaining pasta hot.

In medium pot, brown meat over medium-high heat. Season with salt and pepper, if desired; drain. Add onions; cook until tender.

Stir in spaghetti sauce and tomatoes. Cook 5 minutes, stirring occasionally. (Pour half of sauce into freezer container; cool and cover and freeze for another meal.)

Add zucchini to remaining sauce; cover and cook over medium heat 7 to 10 minutes or until zucchini is tender.

Serve sauce over hot pasta. Sprinkle with grated Parmesan cheese and garnish, if desired.

Yield: 4 servings

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