Heat oven to 350°. Lightly grease a 2 1/2-quart baking dish or spray with nonstick cooking spray.
In a large skillet over medium heat, heat the olive oil.
Add 1 lb ground beef, 1 1/2 cup sliced mushrooms, and 2 cups of zucchini squash chunks .
Cook, breaking the ground beef up and stirring, until ground beef is browned and squash is tender.
Add 1 clove chopped garlic and oregano or Italian seasoning(appox. 1tablespoon).
Continue cooking, stirring, for about 2 minutes. Then I added a jar of spaghetti sauce.
Next, I combined the sauce mixture with my cooked, drained rigatoni.
Spoon half of the pasta mixture into the baking dish; sprinkle evenly with half of the cheese. Top with remaining pasta mixture and remaining cheese. Bake for 20 minutes, or until hot and bubbly.
I served this with a loaf of sourdough bread. I sliced the loaf in half and spread it with a little bit of garlic butter and shredded cheddard cheese. Baked this in the oven on 350 until the cheese was fully melted.
Mina had snack duty for school so we made Pumpkin bread cupcakes.