Cheesy Zucchini and Shrimp Penne Bake with Herbed Ricotta

Indulge in a comforting baked pasta dish that brings together tender penne, succulent shrimp and fresh zucchini in a rich marinara sauce. Layered with creamy herbed ricotta and topped with a golden blanket of melted mozzarella, this casserole is perfect for a cozy weeknight dinner.

Serve it straight from the baking dish to enjoy maximum cheese pull and watch your family swoon. The combination of flavors and textures will make this a new favorite in your recipe rotation.

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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 ShrimpView 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

1.5 teaspoon (tsp) SugarView 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

1 tablespoon (tbsp) ButterView 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. Wash and dry produce. Halve, peel and dice half the onion (use whole onion for 4 servings). Finely dice tomatoes. Trim zucchini and grate on the largest holes of a box grater.
2. Once water boils, add penne and cook until almost al dente, about 8 minutes (it will finish cooking in the oven). Drain penne and set aside. Keep the empty pot handy.
3. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, tomatoes and a pinch of salt. Cook, stirring occasionally, until onion softens, 4-6 minutes. Stir in marinara sauce, grated zucchini, stock concentrates, tomato paste, ½ tsp Italian seasoning (1 tsp for 4 servings), ¾ cup water (1½ cups for 4), 1½ tsp sugar (3 tsp for 4), 2 tsp olive oil (4 tsp for 4) and ¾ tsp salt (1½ tsp for 4). Bring to a simmer and cook for 3 minutes, stirring. Turn off heat.
4. In a medium bowl, combine ricotta, ½ tsp Italian seasoning (1 tsp for 4) and a drizzle of olive oil. Season with salt and pepper to taste. Set aside.
5. In the pot used for pasta, combine drained penne, 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 in 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 remaining pasta mixture. Sprinkle 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 from oven, discard foil and switch oven to broil. Broil until cheese is lightly browned and bubbly, 4-5 minutes, watching 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.

Can I make this dish ahead of time?

You can assemble the bake up to step 5, cover and refrigerate for up to 24 hours. Add a few extra minutes to the baking time if starting from cold.

Is there a substitute for shrimp?

You can replace shrimp with cooked chicken, Italian sausage or extra vegetables like mushrooms or bell peppers for a vegetarian version.