Cheesy Beef and Zucchini Pasta Bake with Garlic Bread and Caesar Salad

This hearty baked pasta dish is the ultimate comfort food, combining tender ground beef, fresh zucchini, and al dente penne in a rich marinara sauce. Topped with creamy ricotta and a blanket of melted mozzarella, it bakes to golden perfection. Serve it alongside cheesy garlic bread and a crisp Caesar salad for a complete meal that will satisfy the whole family.

Ready in under an hour, this recipe is perfect for busy weeknights. The combination of savory beef, sweet zucchini, and tangy tomato sauce is elevated by the creamy cheeses. Plus, the garlic bread and salad round out the meal beautifully, making it a feast you’ll want to repeat.

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

2 unit CroutonsView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

4 ounce Ricotta CheeseView ingredient guideLike ingredientDislike ingredient

ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Parmesan Cheese BlockView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in middle and top positions. Bring a large pot of salted water to a boil (start with hot tap water for faster boiling). Wash and dry produce. Trim and quarter zucchini lengthwise, then slice crosswise into ¼-inch-thick quarter-moons. Grate half the Parmesan. Halve baguettes lengthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
2. Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Keep empty pot handy for Step 4.
3. While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, ground beef, Italian seasoning, garlic powder, a big pinch of salt, and pepper. Cook, breaking up meat into pieces, until zucchini is tender and beef is cooked through, 5-7 minutes. Remove pan from heat. If there’s excess grease, carefully pour it out. Transfer beef mixture to the pot used for pasta. Add marinara, tomato paste, stock concentrates, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a boil over medium-high heat; cook, stirring occasionally, until sauce has slightly thickened, 2-3 minutes. If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. Remove pot from heat.
4. Add drained penne to pot with sauce; stir to combine. Taste and season with salt and pepper if needed. Transfer pasta mixture to a lightly oiled 8-by-8-inch baking dish (9-by-13-inch for 4 servings). Carefully dollop ricotta all over pasta and top with half the mozzarella. Bake, uncovered, on middle rack until cheese melts, 10-15 minutes.
5. Place garlic herb butter in a medium microwave-safe bowl; microwave until softened, 10-15 seconds. Stir in grated Parmesan, remaining mozzarella, half the Caesar dressing, and pepper. Evenly spread cut sides of baguettes with butter mixture. Place on a baking sheet and bake on top rack until cheese is browned, 10-15 minutes.
6. Once garlic bread is done, remove sheet from oven and increase oven temperature to broil. Transfer penne bake to top rack; broil until cheese is browned, 2-3 minutes more. Watch carefully to avoid burning. Remove from oven and let cool for 5 minutes before serving.
7. While penne bake cools, in a large bowl, toss together lettuce, croutons, and remaining Caesar dressing. Halve cheesy garlic bread on a diagonal. Transfer salad to a serving bowl; grate remaining Parmesan over top. Serve penne bake, salad, and cheesy garlic bread family style.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular penne or any short pasta. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the pasta bake (without the final bake) and refrigerate. When ready, bake as directed, adding a few extra minutes if needed.

What can I use instead of ricotta?

Cottage cheese or a soft goat cheese can be used as a substitute for ricotta.