Cheesy Beef and Zucchini Penne Bake with Herbed Ricotta

This hearty baked pasta dish brings together tender penne, savory ground beef and fresh zucchini in a rich tomato sauce. Layered with creamy herbed ricotta and topped with melted mozzarella, it’s the ultimate comfort food.

Perfect for a cozy dinner, this recipe is easy to prepare and bakes to golden perfection. Serve it straight from the dish for maximum cheese pull and enjoy every bite.

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Ingredients

2 unit Veggie Stock ConcentrateView 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

10 ounce Ground BeefView 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

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Bring a medium pot of salted water to a boil. Halve, peel and dice half the onion. Finely dice tomato. Grate zucchini on the largest holes of a box grater.
2. Add penne to boiling water and cook until almost al dente, about 8 minutes. Drain and set aside. Keep the empty pot handy.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, tomato and a pinch of salt. Cook until onion softens, 4-6 minutes. Stir in marinara, grated zucchini, stock concentrates, tomato paste, ½ tsp Italian seasoning, ¾ cup water, 1½ tsp sugar, 2 tsp olive oil and ¾ tsp salt. Bring to a simmer and cook for 3 minutes. Turn off heat.
4. In a medium bowl, combine ricotta, ½ tsp Italian seasoning and a drizzle of olive oil. Season with salt and pepper.
5. Return drained penne to the empty pot. Add the sauce and 1 tbsp butter. Season with salt and pepper and stir to combine. Spread half the pasta mixture into an 8×8-inch baking dish. Dollop with herbed ricotta. Top with remaining pasta and sprinkle with mozzarella.
6. Cover dish with foil (coat inside with nonstick spray to prevent sticking). Bake on top rack for 10 minutes. Remove foil and switch oven to broil. Broil until cheese is lightly browned, 4-5 minutes. Let cool slightly, sprinkle with chili flakes 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?

You can assemble the dish up to the baking step and refrigerate. When ready, bake covered for 15 minutes, then uncover and broil as directed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.