Beef & Zucchini Baked Penne
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Beef & Zucchini Baked Penne

Beef & Zucchini Baked Penne

2x the delicious servings!

Who doesn’t daydream about cheesy baked pasta? Luckily, this big batch crowd-pleaser will make those dreams come true for the whole crew. In it, you’ll find penne, zucchini, and savory ground beef in a rich marinara sauce layered with herby, creamy ricotta. To top things off, there’s a melty blanket of mozzarella and a sprinkle of chili flakes. Serve it right from the dish for maximum cheese pull potential and lots of oohs and aahs!

This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time5 minutes


serving amount

1 unit


12 ounce

Penne Pasta

(Contains Wheat)

20 ounce

Ground Beef

2 tablespoon

Italian Seasoning

2 teaspoon

Garlic Powder

1 unit

Tomato Paste

3 unit

Chicken Stock Concentrate

8 ounce

Ricotta Cheese

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

14 ounce

Marinara Cup

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories950 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate87 g
Sugar15 g
Dietary Fiber5 g
Protein45 g
Cholesterol140 mg
Sodium940 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Pan
Baking Dish



• Adjust rack to middle position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Start with hot tap water for faster boiling.) Wash and dry produce. • Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons.

Cook Pasta

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain. Keep empty pot handy for Step 4.

Cook Beef & Zucchini

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, zucchini, 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. (For 8 servings, work in batches, adding a drizzle of oil between batches.) • Remove pan from heat. TIP: If there’s excess grease in your pan, carefully pour it out.

Make Sauce

• Transfer beef mixture to pot used for pasta; add marinara, tomato paste, stock concentrates, and ½ cup reserved pasta cooking water (1 cup for 8 servings). Bring to a boil over medium-high heat; cook, stirring occasionally, until sauce is slightly thickened, 2-3 minutes. TIP: If sauce is too thick, stir in more reserved pasta cooking water a splash at a time. • Turn off heat; add drained penne to pot with sauce and stir to combine. Taste and season with salt and pepper if needed.

Finish Pasta

• Transfer pasta to a lightly oiled 9-by-13-inch baking dish (use 2 lightly oiled 9-by-13-inch baking dishes for 8 servings). Carefully dollop ricotta all over pasta and top with mozzarella. • Bake, uncovered, on middle rack until cheese is melted, 10-12 minutes (for 8 servings, bake on top and middle racks, switching rack positions halfway through). • Increase oven temperature to broil; bake until cheese is browned, 2-3 minutes more. TIP: Watch carefully to avoid burning.


• Let baked penne cool for 5 minutes before serving. Sprinkle with as many chili flakes as you like. Serve family style.

Ground beef is fully cooked when internal temperature reaches 160°.