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A hearty one-pot pasta dish with beef mince, mushrooms, and zucchini in a tomato sauce, topped with melted mozzarella.
Made August 24, 2026
Prep
10m
Cook
25m
Serves
Difficulty
easy
Allergens: gluten
Cook beef mince until it reaches an internal temperature of 71°C (160°F).
Wash hands and surfaces after handling raw beef.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
125 g beef mince
90 g pasta shells
75 g zucchini
60 g mushrooms
50 g onion
5 g garlic
100 g canned tomatoes
40 g mozzarella
1 tbsp olive oil
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
300 ml water
Chef's tip: If the pasta absorbs all the water before it's tender, add a splash of hot water and continue cooking until al dente.
Chef's tip: For a richer flavor, let the beef mince brown well before adding vegetables.
Finely chop the onion, garlic, mushrooms, and zucchini into small pieces (about 1 cm).
Heat olive oil in a large pot over medium heat. Add the onion and garlic, cook until soft, about 2 minutes.
Add the beef mince and cook, breaking it up with a spoon, until browned, about 5 minutes. Season with salt and black pepper.
Add the mushrooms and zucchini, cook for 3 minutes until slightly softened. Stir in the canned tomatoes and oregano.
Add the pasta shells and water. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until the pasta is al dente and most liquid is absorbed, about 12 minutes.
Stir in the mozzarella until melted. Serve hot.