Cheesy Baked Penne with Zucchini and Herbed Ricotta

There’s something magical about a bubbling, cheesy baked pasta dish. This one combines tender penne, fresh zucchini and a creamy herbed ricotta mixture, all layered with a robust marinara sauce and topped with a golden blanket of mozzarella. It’s comfort food at its finest, guaranteed to bring smiles to the table.

Serve it straight from the baking dish for maximum cheese pull and those satisfying oohs and aahs. Whether it’s a busy weeknight or a cozy weekend dinner, this recipe is simple, satisfying and absolutely delicious.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Cook the penne pasta according to package directions until al dente. Drain and set aside.
3. While the pasta cooks, dice the onion and zucchini. Halve the tomato and grate or finely chop it.
4. In a medium bowl, combine the ricotta cheese, Italian seasoning and a pinch of salt and pepper. Mix well and set aside.
5. In a large skillet over medium heat, add a drizzle of oil. Sauté the onion until softened, about 3-4 minutes. Add the zucchini and cook for another 2 minutes. Stir in the chopped tomato and chili flakes and cook for 1 minute more.
6. Add the marinara sauce to the skillet and stir to combine. Let it simmer for 2-3 minutes. Season with salt and pepper to taste.
7. In a large bowl, toss the cooked penne with the sauce mixture until well coated.
8. Transfer half of the pasta mixture to a baking dish. Dollop spoonfuls of the herbed ricotta over the pasta. Top with the remaining pasta mixture.
9. Sprinkle the mozzarella cheese evenly over the top.
10. Bake for 10-12 minutes, until the cheese is melted and bubbly. If desired, broil for 1-2 minutes for a golden crust.
11. Let cool for a few minutes, then serve directly from the dish.

Recipe Tips

FAQ

Can I make this dish ahead of time?

Yes! Assemble the dish without baking, cover and refrigerate for up to 24 hours. When ready to bake, add a few extra minutes to the cooking time.

Can I use other cheeses instead of ricotta?

Absolutely. Cottage cheese or a soft goat cheese can be used as substitutes. For a dairy-free version, try a vegan ricotta.

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.