Our next set of ingredients are Ground Beef, Zucchini, Elbow Macaroni, Yellow Squash, and Alfredo sauce. These ingredients are budget friendly and can make a meal for 1 (to meal prep) or a whole family. This recipe can me cut in half or doubled to make it the size you are looking for. There are also the pantry staples that can be used to season or flavor to taste.

Our first Recipe is:

Creamy Beef & Summer Vegetable Pasta

Serves: 4-6
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• 1 lb ground beef
• 2 medium zucchini, diced
• 2 medium yellow squash, diced
• 3 cups elbow macaroni (about 12 oz dry)
• 1 jar (15-16 oz) alfredo sauce
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• ½ teaspoon Italian seasoning (optional)
• Fresh parsley for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package directions until al dente. Drain and set aside.
2. Brown the beef: While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Season with salt and pepper. Cook until browned, about 6-8 minutes. Remove beef to a plate and drain excess fat from the pan.
3. Sauté the vegetables: In the same skillet, add remaining tablespoon of olive oil. Add garlic and cook for 30 seconds until fragrant. Add diced zucchini and yellow squash. Season with salt, pepper, and Italian seasoning if using. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still have a slight bite.
4. Combine everything: Return the ground beef to the skillet with the vegetables. Add the cooked elbow macaroni and alfredo sauce. Stir everything together over medium-low heat until well combined and heated through, about 2-3 minutes. If the mixture seems too thick, add a splash of pasta water or milk to loosen it.
5. Serve: Taste and adjust seasoning as needed. Garnish with fresh parsley and grated Parmesan cheese if desired.

Tips

• For extra flavor, add a pinch of red pepper flakes for a subtle kick
• You can add cherry tomatoes for color and freshness
• Leftovers keep well in the refrigerator for 3-4 days

Enjoy your hearty, comforting meal!

Recipe number 2; with some added ingredients:

Cheesy Beef & Vegetable Pasta Bake

Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes

Ingredients

• 1 lb ground beef
• 2 medium zucchini, sliced into half-moons
• 2 medium yellow squash, sliced into half-moons
• 3 cups elbow macaroni (about 12 oz dry)
• 1 jar (15-16 oz) alfredo sauce
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 small onion, diced
• 2 tablespoons butter
• ½ cup breadcrumbs (optional, for topping)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

Instructions

1. Preheat oven: Set oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook pasta: Boil elbow macaroni in salted water until just barely al dente (about 1 minute less than package directions). Drain and set aside.
4. Cook beef and vegetables: In a large skillet, cook ground beef with diced onion over medium-high heat. Brown the meat and break it up as it cooks. Season with salt, pepper, garlic powder, and onion powder. Once beef is cooked through (about 7 minutes), add the sliced zucchini and yellow squash. Cook for another 4-5 minutes until vegetables just begin to soften. Drain any excess fat.
6. Combine ingredients: In a large mixing bowl, combine the cooked pasta with the beef and vegetable mixture. Add the alfredo sauce and half of the mozzarella cheese. Mix well until everything is evenly coated.
7. Assemble: Pour the mixture into the prepared baking dish and spread evenly. Top with remaining mozzarella and Parmesan cheese. If using breadcrumbs, melt butter and mix with breadcrumbs, then sprinkle over the top.
8. Bake: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10-15 minutes until cheese is melted and bubbly, and the top is golden brown.
9. Rest and serve: Let stand for 5 minutes before serving.

Tips

• Add a layer of sliced tomatoes on top before baking for extra flavor
• Mix in some spinach or kale for added nutrition
• This dish freezes well—prepare through step 5, cover tightly, and freeze for up to 3 months

Perfect for meal prep or feeding a crowd!