Vegetable Bolognese with Macaroni Pasta

Back from a lovely 2 week vacation at home for Thanksgiving, we just this evening got around to grocery shopping... As I was putting everything away, I realized I had a large quantity of whole wheat macaroni noodles, so I decided to make a quick pasta dish.  Nothing fancy, but thought I'd share it anyway, since I haven't posted anything in a while.   Getting ready to try out about 4 new recipes in the next few weeks, so be looking for updates as I go!  


Vegetable Bolognese with Macaroni Pasta
Ingredients:
2 Tbsp oil
3/4 lb (approx) ground extra lean beef
1 yellow onion, chopped
salt/ pepper/ a scant pinch of hot chili flakes (crushed red peppers) [for a little kick]
1 carrot, scrubbed and chopped [I don't peel my carrots if I can help it, as I like the 'earthyness' that the peel provides]
2 small zucchini, sliced
2 bell peppers (red & yellow) chopped
1 jar of your favorite spaghetti sauce [I'll make my own one of these days...]
sprinkling of Parmesan cheese
whole wheat macaroni noodles (enough for your family)

Directions:
Boil noodles in salted water.  Drain and return to pot, set aside.
Meanwhile, heat large saucepan to medium high, add oil and onions, saute until tender.  Add ground beef and brown until fully cooked (pour off any extra grease/liquid). Add seasonings, stirring well.  Add carrots, zucchini and peppers, and spaghetti sauce, mix well, cover and cook until veggies are tender-crisp and sauce is hot, about 10 minutes.
Sprinkle noodles with Parmesan cheese and stir to coat.
Add sauce to noodles, mix well and serve.
* Alternately, I think this would also be good as more of a casserole [which I thought about doing, but opted not to because it was already after 7pm], by putting into 9x13 pan and covering with shredded mozzarella cheese, and baking for 10-15 minutes, until cheese is melted.