Cheesy Beef and Zucchini Penne Bake with Herbed Ricotta

This cheesy baked penne is the ultimate comfort food, combining tender pasta, seasoned ground beef and fresh zucchini in a rich tomato sauce. Layered with a creamy herbed ricotta and topped with a golden, bubbly mozzarella crust, every bite is pure satisfaction.

Perfect for a cozy weeknight dinner, this dish comes together in under an hour and bakes to perfection. Serve it straight from the baking dish for maximum cheese pull and enjoy the oohs and ahhs from your family.

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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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

5 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Dice half the onion (use whole onion for 4 servings). Finely dice the grape tomatoes. Grate the zucchini on the large 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, tomatoes and a pinch of salt. Cook until onion softens, 4-6 minutes. Stir in marinara sauce, grated zucchini, stock concentrates, tomato paste, ½ teaspoon Italian seasoning, ¾ cup water, 1½ teaspoons sugar, 2 teaspoons olive oil and ¾ teaspoon salt. Bring to a simmer and cook for 3 minutes. Turn off heat.
4. In a medium bowl, combine ricotta, ½ teaspoon Italian seasoning and a drizzle of olive oil. Season with salt and pepper to taste.
5. Return the drained penne to the empty pot. Add the sauce and 1 tablespoon butter. Season with salt and pepper and stir to combine. Spread half the pasta mixture into an 8×8-inch baking dish. Dollop spoonfuls of herbed ricotta over the pasta. Top with remaining pasta mixture and sprinkle mozzarella evenly on top.
6. Cover the dish with foil (spray foil with nonstick spray to prevent sticking). Bake for 10 minutes. Remove foil and switch oven to broil. Broil until cheese is lightly browned, 4-5 minutes. Watch carefully to avoid burning. Let cool slightly, sprinkle with chili flakes if desired 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.

How do I store leftovers?

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

Can I freeze this dish?

Yes, assemble the dish without baking, cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.