Cheesy Zucchini and Tomato Pasta Bake with Herbed Ricotta

There’s something irresistible about a bubbling, cheesy pasta bake straight from the oven. This dish layers tender gluten-free fusilli and zucchini with a rich tomato marinara, creamy herbed ricotta and a golden blanket of mozzarella. It’s the ultimate comfort food that’s sure to earn oohs and aahs at the table.

Serve it right from the baking dish for maximum cheese pull and enjoy a hearty, satisfying meal that’s surprisingly simple to prepare. Perfect for weeknight dinners or when you need a little extra warmth.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with a rack in the top position. Bring a medium pot of salted water to a boil. Halve, peel and dice half the onion (use whole onion for 4 servings). Finely dice the grape tomatoes. Trim the zucchini and grate it on the largest holes of a box grater.
2. Once the water boils, add the penne pasta and cook until almost al dente, about 8 minutes (it will finish cooking in the oven). Drain the penne and set aside. Keep the empty pot handy.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced onion, tomatoes and a pinch of salt. Cook, stirring occasionally, until the onion softens, 4-6 minutes. Stir in the marinara sauce, grated zucchini, veggie stock concentrates, tomato paste, ½ teaspoon Italian seasoning, ¾ cup water, 1½ teaspoons sugar, 2 teaspoons olive oil and ¾ teaspoon salt (for 4 servings: 1 teaspoon Italian seasoning, 1½ cups water, 3 teaspoons sugar, 4 teaspoons olive oil and 1½ teaspoons salt). Bring to a simmer and cook, stirring, for 3 minutes. Remove from heat.
4. While the sauce simmers, combine the ricotta, ½ teaspoon Italian seasoning (1 teaspoon for 4 servings) and a drizzle of olive oil in a medium bowl. Season with salt and pepper to taste.
5. Return the drained penne to the empty pasta pot. Add the sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper and stir to combine. Spread half of the pasta mixture into an 8-by-8-inch baking dish (use a 9-by-13-inch dish for 4 servings). Dollop the herbed ricotta over the pasta, then top with the remaining pasta mixture. Sprinkle the mozzarella cheese evenly on top.
6. Cover the baking dish with foil (lightly coat the inside of the foil with nonstick spray to prevent sticking). Bake on the top rack for 10 minutes. Remove the foil and switch the oven to broil. Broil until the cheese is lightly browned and bubbly, 4-5 minutes, watching carefully to avoid burning. Let cool slightly, sprinkle with chili flakes if desired and serve.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free fusilli?

Yes, you can substitute regular fusilli or any short pasta. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Yes, assemble the pasta bake without baking, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when ready to cook.

What can I use instead of ricotta?

Cottage cheese or a soft goat cheese can be used as a substitute for ricotta. Drain cottage cheese slightly if it’s too wet.