Cheesy Baked Penne with Zucchini and Herbed Ricotta

There’s something magical about a bubbling, cheesy pasta bake straight from the oven. This baked penne combines tender noodles with a rich tomato-zucchini sauce, layered with a creamy herbed ricotta filling and topped with golden mozzarella. Every spoonful delivers comfort and flavor, perfect for a cozy weeknight dinner.

The secret to this dish is the herbed ricotta – simply mixed with Italian seasoning and olive oil – which adds a luscious, tangy contrast to the savory marinara. Fresh zucchini is grated right into the sauce, so it blends seamlessly and adds moisture without being noticeable. Serve it hot from the baking dish for the ultimate cheese pull.

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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. Preheat oven to 450°F with a rack in the top position. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim the zucchini and grate it on the largest holes of a box grater. Halve, peel and dice half the onion (save the rest for another use; for 4 servings, dice the whole onion). Finely dice the tomato.
2. Once the water is boiling, add the penne and cook until almost al dente, about 8 minutes. Drain and set aside. Reserve the empty pot for later.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion, tomato and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 4-6 minutes. Stir in the marinara, grated zucchini, half the Italian seasoning, ¼ cup water (½ cup for 4 servings), 1 teaspoon sugar (2 teaspoons for 4 servings) and a large pinch of salt. Bring to a simmer and cook for 2-4 minutes more. Remove from heat.
4. While the sauce simmers, combine the ricotta, remaining Italian seasoning and a drizzle of olive oil in a medium bowl. Season with salt and pepper and mix well.
5. Return the drained penne to the reserved pot. Add the sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper and stir to combine. Spread half the pasta mixture into an 8×8-inch baking dish (use a 9×13-inch dish for 4 servings). Dollop spoonfuls of the seasoned ricotta over the pasta. Top with the remaining pasta mixture and sprinkle with mozzarella.
6. Cover the baking dish with foil (spray 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, 4-5 minutes. Let cool slightly, then sprinkle with chili flakes if desired. Divide among 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, cover and refrigerate for up to 24 hours. Bake as directed, adding 5-10 minutes to the covered baking time.

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.