Penne Pasta with Beef and Zucchini Ragu in Creamy Tomato Sauce

Looking for a way to sneak more vegetables into your dinner without sacrificing flavor? This penne with beef and zucchini ragù is the answer. Grated zucchini melts right into the savory tomato sauce, adding moisture and nutrients without altering the taste. The result is a creamy, hearty ragù that coats every piece of pasta perfectly.

Topped with a generous sprinkle of Parmesan cheese, this dish comes together in just 25 minutes. It’s an ideal weeknight meal when you want something satisfying, quick and secretly packed with greens. Serve it straight from the pan for a cozy dinner the whole family will love.

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Ingredients

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, 9-11 minutes, stirring occasionally. Reserve 1 cup of the pasta cooking water, then drain the pasta.
2. Meanwhile, wash and dry the produce. Halve, peel and finely dice the shallot. Peel and mince the garlic. Trim the zucchini and grate it on the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, gather into a bundle and squeeze over the sink to remove excess liquid. Alternatively, press it in a fine-mesh strainer with a spatula.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the ground beef, shallot, Italian seasoning, a generous pinch of salt and pepper. Cook, breaking up the meat, until browned and mostly cooked through, 3-5 minutes.
4. Add the tomato paste to the pan and cook, stirring, until well combined and the beef is fully cooked, 1-2 minutes. Stir in the zucchini, garlic and a pinch of salt. Cook until the zucchini is tender, 2-3 minutes.
5. Stir in the cream cheese, beef stock concentrate, ½ cup of the reserved pasta cooking water and ½ teaspoon sugar. Simmer until the sauce thickens slightly, 1-2 minutes. Season with salt and pepper to taste. For a spicy kick, add a pinch of chili flakes if desired.
6. Reduce the heat to medium-low. Add the drained penne, half of the Parmesan and the butter to the pan. Stir until the pasta is well coated. If the sauce seems too thick, add more reserved pasta water a splash at a time until creamy. Divide among plates, top with the remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore the creamy sauce.

Can I make this dish vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or lentils and use vegetable stock concentrate instead of beef. The zucchini and creamy sauce will still be delicious.