Cheesy Baked Penne with Zucchini and Herbed Ricotta

There’s something magical about a bubbling, cheesy pasta bake straight from the oven. This dish combines tender penne with grated zucchini, a rich marinara sauce and creamy ricotta seasoned with Italian herbs. Topped with a golden blanket of mozzarella, every bite is pure comfort.

Perfect for busy weeknights or a cozy weekend meal, this baked penne comes together quickly with simple ingredients. The zucchini blends seamlessly into the sauce, adding moisture and a subtle sweetness. Serve it right from the baking dish for maximum cheese pull and happy smiles around the table.

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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 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce 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. Adjust rack to top position and preheat oven to 450°F. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim zucchini, then grate on the largest holes of a box grater. Halve, peel and dice half the onion (whole onion for 4 servings). Finely dice tomato.
2. Once water is boiling, add penne to pot. Cook until almost al dente, 8 minutes (it will cook more in the oven). Drain. Keep the empty pot handy for later.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, tomato and a pinch of salt. Cook, stirring occasionally, until onion is softened, 4-6 minutes. Stir in marinara, grated zucchini, half the Italian seasoning, ¼ cup water (½ cup for 4 servings), 1 tsp sugar (2 tsp for 4) and a big pinch of salt. Bring to a simmer. Cook, stirring, 3 minutes more; turn off heat.
4. While sauce simmers, in a medium bowl, combine ricotta, remaining Italian seasoning and a drizzle of olive oil. Season with salt and pepper.
5. Add 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 half the pasta mixture in an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch dish). Using a tablespoon, dollop the pasta mixture with seasoned ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.
6. Cover baking dish with foil (coat inside of foil with nonstick spray to prevent sticking). Bake on top rack for 10 minutes, then remove from oven; discard foil. Heat broiler to high. Broil on top rack until cheese is lightly browned, 4-5 minutes. Let cool slightly; top with chili flakes if desired. Divide pasta between plates and serve.

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. When ready to bake, add 5-10 minutes to the covered baking time.

Is there a substitute for ricotta?

Cottage cheese (blended smooth) or a soft goat cheese can be used instead of ricotta. The flavor will vary slightly.