Baked Penne with Chicken Sausage, Zucchini and Herbed Ricotta

This baked penne is the ultimate comfort food, combining tender pasta, savory chicken sausage and fresh zucchini in a rich tomato sauce. Layered with creamy herbed ricotta and topped with a golden blanket of mozzarella, every bite is pure satisfaction.

Perfect for a cozy dinner, this dish comes together easily and bakes to perfection. Serve it straight from the baking dish for maximum cheese pull and enjoy the oohs and aahs from your family.

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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

1 unit TomatoView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Bring a medium pot of salted water to a boil. Halve, peel and dice half the onion. Finely dice the tomato. Grate the zucchini on the large holes of a box grater.
2. Add penne to boiling water and cook until almost al dente, about 8 minutes (it will finish baking later). Drain 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, tomato and a pinch of salt. Cook until onion softens, 4-6 minutes. Stir in marinara sauce, grated zucchini, stock concentrates, tomato paste, ½ tsp Italian seasoning, ¾ cup water, 1½ tsp sugar, 2 tsp olive oil and ¾ tsp salt. Bring to a simmer and cook for 3 minutes, stirring. Turn off heat.
4. In a medium bowl, combine ricotta, ½ tsp Italian seasoning and a drizzle of olive oil. Season with salt and pepper to taste.
5. Return the drained penne to the empty pasta pot. Add the sauce and 1 tablespoon butter. Season with salt and pepper and stir to combine. Spread half the pasta mixture into an 8×8-inch baking dish. Dollop the herbed ricotta over the pasta, then top with remaining pasta mixture. Sprinkle mozzarella cheese evenly on top.
6. Cover the baking dish with foil (spray the inside of the foil with nonstick spray to prevent sticking). Bake on the top rack for 10 minutes. Remove foil and switch oven to broil. Broil until cheese is lightly browned, 4-5 minutes, watching carefully. Let cool slightly, sprinkle with chili flakes if desired and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta like rigatoni, fusilli or ziti. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

Absolutely! Assemble the dish up to the baking step, cover and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the covered baking time.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.