Cheesy Baked Penne with Zucchini and Herbed Ricotta

There’s something magical about a bubbling, cheesy pasta bake straight from the oven. This dish layers al dente penne with shredded zucchini, a rich tomato marinara and dollops of creamy ricotta seasoned with Italian herbs. A blanket of mozzarella melts into a golden, bubbly crust that begs to be pulled apart.

Perfect for busy weeknights or casual gatherings, this vegetarian casserole comes together quickly with simple ingredients. Serve it right from the baking dish for maximum cheese pull and watch everyone dig in.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 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. Preheat the oven to 450°F with a rack in the top position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Halve, peel and dice half the onion (use the whole onion if serving 4). Finely dice the tomato. Trim the zucchini and grate it on the largest holes of a box grater.
2. Once the water boils, add the penne 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, tomato and a pinch of salt. Cook, stirring occasionally, until the onion softens, 4-6 minutes. Stir in the marinara, grated zucchini, ½ teaspoon Italian seasoning (1 teaspoon for 4 servings), ¼ cup water (½ cup for 4), 1 teaspoon sugar (2 teaspoons for 4) and a big pinch of salt. Bring to a simmer and cook, stirring, for 3 minutes more. Turn off the heat.
4. While the sauce simmers, combine ½ cup ricotta (1 cup for 4 servings), ½ teaspoon Italian seasoning (1 teaspoon for 4) and a drizzle of olive oil in a medium bowl. Season with salt and pepper and stir to combine.
5. In the pot used for the pasta, combine the drained penne, the sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper and stir well. Spread half of the pasta mixture in 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 evenly on top.
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. 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 directly from the dish.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

Absolutely. Assemble the casserole, cover and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the covered baking time.

How do I store leftovers?

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