Stove Top Pasta Casserole

• 1 lb. ground beef, chicken or mild Italian sausage or a combination
• 1 cup chopped onion
• 1 1/2 cups gluten free penne pasta
• 2 1/2 cups water
• 4 tablespoons beef broth powder
• 1 tsp Italian seasoning blend
• 1 tsp red pepper flakes
• 1/2 tsp each salt and garlic powder
• 1/4 tsp pepper
• 1 cup chopped sweet yellow peppers
• 1 cup diced zucchini
• 1 cup corn kernels (fresh or frozen)
• 2 cups chopped tomatoes, canned or fresh
• 1 cup shredded cheese ( whatever you like)

In a large skillet or an Emile Henry Flame dish, cook the ground meat, onion and peppers over medium heat until no longer pink. Drain. Stir in the water, broth powder, and dry seasonings until combined. Add the zucchini, tomatoes and the dry pasta. Bring to a boil, reduce the heat, and simmer for 15 to 20 minutes, stirring occasionally until the pasta is tender. Sprinkle the cheese on top. Turn off the heat and place a lid on the skillet. Allow to sit until the cheese melts. Serve with salad and cut up fruit.

Makes 4 servings.

 To make Dairy Free : Omit the cheese or add Dairy Free cheese substitute.