Ingredients

•   Nonstick cooking spray
• 8  ounces mafalda (wide, ripple edge) pasta or spaghetti
• 2  slices raisin bread or cinnamon-raisin bread, torn into small pieces
• 1/4  cup milk
• 1  pound lean ground beef
• 1/2  cup finely chopped onion
• 1  egg, lightly beaten
• 1/2  teaspoon dried oregano, crushed
• 1/4  teaspoon salt
• 2  cups sliced zucchini and/or summer squash
• 1  tablespoon olive oil
• 1  26-ounce jar prepared tomato pasta sauce
•   Finely shredded Parmesan cheese (optional)

Directions

1. Preheat broiler. Lightly coat the rack of a broiler pan with nonstick cooking spray; set aside.

2. In a large saucepan cook pasta according to package directions. Meanwhile, in a large bowl stir together bread and milk and let stand for 5 minutes. Add ground beef, onion, egg, oregano, and salt. Mix well. Place a piece of waxed paper on a large cutting board. Pat meat mixture into a 8x6-inch rectangle on the waxed paper. Cut in half crosswise and lengthwise to form four 4x3-inch rectangles.

3. Using a large spatula, transfer meat to prepared broiler rack. Broil meat 4 to 5 inches from the heat for 12 to 15 minutes, or until a thermometer inserted into the thickest part of the meat registers 160 degree F and until no longer pink inside. Cut each rectangle diagonally forming a total of 8 steaks.

4. Drain pasta; set aside. In the same pan cook the zucchini in hot oil for 2 to 3 minutes or until crisp-tender. Stir in pasta sauce and pasta; heat through.

5. Serve steaks with pasta mixture. Sprinkle each serving with cheese. Makes 4 servings.