Pasta with Baby Salisbury Steaks
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)
Preheat broiler. Lightly coat the rack of a broiler pan with nonstick cooking spray; set aside.
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.
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.
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.
Serve steaks with pasta mixture. Sprinkle each serving with cheese.