Baked Penne with Beef, Zucchini and Mozzarella

This baked penne dish is the ultimate comfort food, featuring tender ground beef and zucchini simmered in a rich marinara sauce, then tossed with al dente pasta. Dollops of creamy ricotta and a generous layer of mozzarella cheese create a golden, bubbly topping that’s irresistible.

Serve it alongside cheesy garlic bread and a crisp Caesar salad for a complete meal that feels like a special occasion. Perfect for busy weeknights or casual gatherings, this recipe comes together in under an hour and is sure to become a family favorite.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and quarter zucchini lengthwise, then slice crosswise into ¼-inch-thick quarter-moons. Grate half the Parmesan. Halve baguettes lengthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
2. Add penne to boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain. Keep the empty pot handy.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, ground beef, Italian seasoning, garlic powder, a big pinch of salt and pepper. Cook, breaking up meat, until zucchini is tender and beef is cooked through, 5-7 minutes. Remove from heat and drain excess grease if needed. Transfer beef mixture to the reserved pot. Add marinara, tomato paste, stock concentrates and ¼ cup reserved pasta water. Bring to a boil over medium-high heat; cook, stirring, until sauce thickens slightly, 2-3 minutes. If too thick, add more pasta water a splash at a time. Remove from heat.
4. Add drained penne to the sauce and stir to combine. Taste and adjust seasoning with salt and pepper. Transfer to a lightly oiled 8×8-inch baking dish. Dollop ricotta over the pasta and top with half the mozzarella. Bake uncovered on the middle rack until cheese melts, 10-15 minutes.
5. Place garlic herb butter in a microwave-safe bowl and microwave until softened, 10-15 seconds. Stir in grated Parmesan, remaining mozzarella, half the Caesar dressing and pepper. Spread cut sides of baguettes with the butter mixture. Place on a baking sheet and bake on the top rack until cheese is browned, 10-15 minutes.
6. Remove garlic bread from oven and increase oven temperature to broil. Transfer penne bake to the top rack and broil until cheese is browned, 2-3 minutes. Watch carefully to avoid burning. Let cool 5 minutes before serving.
7. In a large bowl, toss lettuce, croutons and remaining Caesar dressing. Halve cheesy garlic bread diagonally. Serve penne bake, salad and garlic bread family style.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well in this recipe.

Can I make this dish ahead of time?

You can assemble the penne bake up to the baking step and refrigerate. Add 5-10 minutes to the baking time if baking from cold.

Can I substitute the ground beef?

Ground turkey or Italian sausage would be great alternatives.