3 Cheese Venison Burger Pasta
1 pound ground venison
2 cloves garlic, minced
1/3 of a large onion, minced
2 tbsp. cooking oil
1 medium zucchini, cut in half lengthwise and sliced (about 1 cup)
3 cups of your favorite spaghetti sauce (or 1- 28 ounce jar)
6 cups of tube type or spiral pasta, cooked and drained
6 ounces shredded mozzarella cheese (about 1 1/2 cups)
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1. Preheat oven to 400
2. In a 12” pan sauté onion in cooking oil on medium until tender add garlic to pan and sauté for about 1 minute; be careful not to burn garlic. Add ground venison to pan until browned, stirring often to break up the meat. Add the zucchini and cook until it’s tender. Stir in the sauce.
3. Stir the venison mixture, pasta, 1/2 cup mozzarella cheese, ricotta cheese and Parmesan cheese in a 3-quart shallow baking dish. Sprinkle with the remaining mozzarella cheese.
4. Bake for 20 minutes or until the mixture is hot and bubbling and the cheese is melted.