Cheesy Zucchini Penne Bake with Herbed Ricotta and Marinara

Craving something warm, cheesy and utterly satisfying? This baked penne dish layers tender pasta with fresh zucchini, a rich marinara sauce and creamy herbed ricotta, all topped with a golden blanket of mozzarella. It’s the kind of meal that makes you want to dive in straight from the baking dish.

Perfect for a cozy night in, this recipe comes together with simple ingredients and delivers big on flavor. The zucchini adds a subtle freshness, while the ricotta brings a creamy, herb-infused surprise in every bite. Serve it hot and watch the cheese pulls steal the show.

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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 tablespoon 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 the 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. Halve, peel and dice half the onion (use the whole onion if serving 4). Finely dice the tomato. Trim the zucchini and grate it on the largest holes of a box grater.
2. Add the penne to the boiling water and cook until almost al dente, about 8 minutes (it will finish cooking in the oven). Drain the penne and set aside. Keep the empty pot handy.
3. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced onion, tomato and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 4-6 minutes. Stir in the marinara sauce, grated zucchini, 1/2 teaspoon Italian seasoning (1 teaspoon for 4 servings), 1/4 cup water (1/2 cup for 4), 1 teaspoon sugar (2 teaspoons for 4) and a big pinch of salt. Bring to a simmer and cook, stirring, for 3 minutes more. Turn off the heat.
4. In a medium bowl, combine the ricotta, 1/2 teaspoon Italian seasoning (1 teaspoon for 4 servings) and a drizzle of olive oil. Season with salt and pepper to taste. Set aside.
5. In the pot used for the pasta, combine the drained penne, the sauce and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper and stir to thoroughly combine. Spread half of the pasta mixture into an 8×8-inch baking dish (use a 9×13-inch dish for 4 servings). Dollop the herbed ricotta over the pasta, then top with the remaining pasta mixture. Sprinkle the mozzarella evenly on top.
6. Cover the baking dish with foil (coat 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, watching carefully to avoid burning. Let cool slightly, sprinkle with chili flakes if desired and serve straight from the dish.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or ziti works well. Adjust cooking time as needed.

Can I make this dish ahead of time?

Absolutely! Assemble the bake without broiling, cover and refrigerate for up to 24 hours. When ready, bake covered at 450°F for 15 minutes, then uncover and broil as directed.

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.