Baked Zucchini Penne Pasta with Herbed Ricotta and Mozzarella

There’s something irresistible about a bubbling, cheesy pasta bake. This dish layers penne and zucchini with a creamy herbed ricotta and a robust marinara sauce, all topped with a blanket of melted mozzarella. It’s the kind of meal that makes you want to serve it straight from the baking dish for maximum cheese pull.

Perfect for a cozy weeknight dinner, this recipe comes together with simple ingredients and minimal fuss. The zucchini blends seamlessly into the sauce, adding moisture and a subtle freshness. A sprinkle of chili flakes at the end gives it a gentle kick, but feel free to skip it if you prefer a milder dish.

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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

salt, to tasteView ingredient guideLike ingredientDislike ingredient

pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with a rack in the top position. Bring a medium pot of salted water to a boil. Meanwhile, 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 is boiling, 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. 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 is softened, 4-6 minutes. Stir in the marinara sauce, grated zucchini, 1/2 teaspoon Italian seasoning (1 teaspoon for 4 servings), 1/4 cup water (1/2 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. Turn off the heat.
4. While the sauce simmers, in a medium bowl, combine the ricotta, 1/2 teaspoon Italian seasoning (1 teaspoon for 4) and a drizzle of olive oil. Season with salt and pepper. Set aside.
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 8×8-inch baking dish (use a 9×13-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 (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, then sprinkle with chili flakes if desired. Serve straight from the dish.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions, cooking until almost al dente.

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.

Can I make this dish ahead of time?

Yes, you can assemble the dish (without broiling) up to a day in advance. Cover and refrigerate. When ready to bake, add 5-10 minutes to the covered baking time, then broil as directed.