Cheesy Baked Penne with Turkey, Zucchini and Herbed Ricotta

This baked penne casserole is the ultimate comfort food: tender pasta, seasoned ground turkey and shredded zucchini are tossed in a rich marinara sauce, then layered with creamy herbed ricotta and topped with a golden, bubbly mozzarella crust. It’s a complete meal that comes together in about 45 minutes and is sure to become a family favorite.

Serve it straight from the baking dish for maximum cheese pull and watch everyone dig in. The combination of savory turkey, sweet tomatoes and creamy cheese is irresistible. Plus, it’s a great way to sneak in some veggies!

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView 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, 8 minutes (it’ll finish cooking in the oven). Drain penne. (Keep empty pot handy for later.)
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 tsp Italian Seasoning, ¾ cup water, 1½ tsp sugar, 2 tsp olive oil and ¾ tsp salt. (For 4 servings, use 1 tsp Italian Seasoning, 1½ cups water, 3 tsp sugar, 4 tsp olive oil and 1½ tsp salt.) Bring to a simmer; cook, stirring, 3 minutes more. Turn off heat.
4. While sauce simmers, in a medium bowl, combine ricotta, ½ tsp Italian Seasoning (1 tsp for 4 servings) and a drizzle of olive oil. Season with salt and pepper.
5. Add drained penne, sauce and 1 TBSP butter (2 TBSP for 4 servings) to the pot used for pasta. Season with salt and pepper; stir to thoroughly combine. Spread out half the pasta mixture in an 8-by-8-inch baking dish. (For 4, use a 9-by-13-inch baking dish.) Using a tablespoon, dollop pasta mixture with herbed ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.
6. Cover baking dish with foil. (TIP: Coat inside of foil with nonstick spray first to prevent sticking.) Bake pasta on top rack for 10 minutes, then remove from oven; discard foil. Heat broiler to high. Broil until cheese is lightly browned, 4-5 minutes. TIP: Watch carefully to avoid burning. Let cool slightly; top with chili flakes if desired. Divide between plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

Absolutely! Assemble the casserole (without broiling) and refrigerate for up to 24 hours. When ready to bake, add 5-10 minutes to the covered baking time, then broil as directed.

Can I freeze this baked penne?

Yes, freeze the fully baked and cooled casserole for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.