Baked Penne with Chicken Sausage, Zucchini and Herbed Ricotta

There’s something magical about a bubbling, cheesy pasta bake straight from the oven. This dish combines penne and zucchini with a rich, herby tomato sauce, creamy ricotta and a golden mozzarella topping. It’s the kind of meal that makes everyone gather around the table.

Serve it right from the baking dish for maximum cheese pull and watch it disappear. This recipe is simple enough for a weeknight yet impressive enough for company.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView 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

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

6 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

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView 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

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve, peel and dice half the onion (whole onion for 4 servings). Finely dice tomatoes. Trim zucchini, then grate on the largest holes of a box grater.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until almost al dente, about 8 minutes (it will finish cooking in the oven). Drain 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 diced onion, tomatoes and a pinch of salt. Cook, stirring occasionally, until onion is softened, 4-6 minutes. Stir in marinara, zucchini, 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, use 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 more. Turn off heat.
4. While sauce simmers, in a medium bowl, combine ricotta, ½ teaspoon Italian Seasoning (1 teaspoon for 4 servings) and a drizzle of olive oil. Season with salt and pepper to taste.
5. Add drained penne, the sauce and 1 tablespoon butter (2 tablespoons for 4 servings) to the pot used for pasta. Season with salt and pepper and stir to thoroughly combine. Spread half the pasta mixture in an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch dish). Using a tablespoon, dollop the herbed ricotta over the pasta. Top with the remaining pasta mixture and sprinkle with mozzarella.
6. Cover the baking dish with foil (coat the inside of the foil with nonstick spray to prevent sticking). Bake on the top rack for 10 minutes, then remove from oven and discard foil. Heat broiler to high. Broil until cheese is lightly browned, 4-5 minutes, watching carefully to avoid burning. Let cool slightly, top with chili flakes if desired and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well. Adjust cooking time as needed.

Can I make this dish ahead of time?

Assemble the casserole without baking, cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time.

What can I substitute for chicken sausage?

Italian turkey sausage or a plant-based sausage crumble are good alternatives.