Mexican-inspired Pasta Bake with Ground Beef

Preheat the oven to 400°F. Wash and dry the zucchini and bell pepper. Halve the zucchini lengthwise and cut it into thin slices. Core and dice the bell pepper. Peel and finely dice the onion and garlic.

Heat the oil in a large skillet over medium-high heat. Add the ground beef and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until browned and crumbly.

Meanwhile, bring a large pot of water to a boil. Once the water is boiling, generously salt it, add the pasta, and cook it for 3 minutes less than the package directs.

Transfer the ground beef to a plate. Add the zucchini, bell pepper, onion, and garlic to the skillet along with a generous pinch of salt. Cook over medium-high heat for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.

Add the taco seasoning and cook for 1 minute, stirring constantly, until fragrant. Return the ground beef to the skillet along with the drained black beans and corn. Stir in the crushed tomatoes and bring to a gentle simmer. Cook until the pasta is ready, then season to taste with salt and pepper.

Drain the pasta and add it to the sauce. Stir until well combined, then transfer the mixture to a large baking dish. (If you're using an ovenproof skillet, you can skip this step.) Sprinkle the cheese evenly over the top and bake for about 20 minutes, or until the cheese is melted and lightly browned.