1. Cook pasta in a large pot of boiling salted water for about 10 minutes or until al dente. Drain, reserving 1 cup (250 mL) of the pasta cooking water. Set aside. Return pasta to the pot and set aside.
2. Meanwhile, heat oil over medium-high heat in a large nonstick skillet. Cook zucchini and tomatoes, stirring, for about 5 minutes or until starting to brown. Add Big Batch Calcium-Boosted Beef mixture and cook, stirring, for 3 minutes until heated through. Add to the drained pasta in the pot and toss gently to combine.
3. Gently stir in ricotta and Parmesan, and enough of the reserved pasta cooking water until pasta is coated and looks creamy.
4. Divide among serving bowls and sprinkle with additional cheese, parsley and hot pepper flakes, if desired.

Per Serving (1/4 recipe): 750 calories, 29g fat, 10g saturated fat, 85mg cholesterol, 340mg sodium, 82g carbs, 11g fibre, 8g sugars, 43g protein, vitamin A 12%, vitamin C 19%, vitamin D ≥2%, calcium 25%, iron 36%.

*Calcium = 250 mg per serving

Per Serving (1/6th recipe): 500 calories, 19g fat, 7g saturated fat, 55mg cholesterol, 230mg sodium, 55g carbs, 8g fibre, 5g sugars, 28g protein, vitamin A 8%, vitamin C 12%, vitamin D ≥1%, calcium 18%, iron 24%.

*Calcium = 175 mg per serving