Melty Mozz, Beef & Zucchini Fusilli Bake
with Gluten-Free Fresh Pasta, Garlic Bread & Caesar Salad
- Wheat
- Milk
- Eggs
- Soy
This Italian American–inspired comfort meal starts with tender beef and zucchini simmered in rich marinara; it’s tossed with penne, finished with dollops of creamy ricotta, and then baked under a layer of melty mozzarella. Add cheesy garlic bread and Caesar salad for a hearty multicourse feast that’s ready in under an hour.
Ingredients
14 ounce
Marinara Sauce
2 unit
Croutons
(Contains: Wheat, Milk)
1 unit
Baby Lettuce
1 unit
Tomato Paste
1 unit
Zucchini
3 ounce
Caesar Dressing
(Contains: Eggs, Milk)
10 ounce
Ground Beef
2 unit
Chicken Stock Concentrate
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
4 ounce
Ricotta Cheese
(Contains: Milk)
ounce
Penne Pasta
(Contains: Wheat)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 tablespoon
Italian Seasoning
2 unit
Parmesan Cheese Block
(Contains: Milk)
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions 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. Grate half the Parmesan. Halve baguettes lengthwise. Trim and discard root end from lettuce; chop leaves into bite-size pieces.
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Keep empty pot handy for Step 4.
While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add zucchini, beef*, 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. Remove pan from heat. (If there’s excess grease in your pan, carefully pour it out.)
Transfer beef mixture to pot used for pasta. Add marinara, tomato paste, stock concentrates, and ¼ cup reserved pasta cooking water (½ cup for 4 servings). Bring to a boil over medium-high heat; cook, stirring occasionally, until sauce has slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time.
Remove pot from heat.
Remove pot from heat.
Add drained penne to pot with sauce; stir to combine. Taste and season with salt and pepper if needed.
Transfer pasta mixture to a lightly oiled 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Carefully dollop ricotta all over pasta and top with half the mozzarella.
Bake, uncovered, on middle rack until cheese melts, 10-15 minutes.
Place garlic herb butter in a medium microwave-safe bowl; microwave until softened, 10-15 seconds.
Stir in grated Parmesan, remaining mozzarella, half the dressing, and pepper.
Evenly spread cut sides of baguettes with butter mixture. Place on a baking sheet and bake on top rack until cheese is browned, 10-15 minutes.
Once garlic bread is done, remove sheet from oven and increase oven temperature to broil.
Transfer penne bake to top rack; broil until cheese is browned, 2-3 minutes more. TIP: Watch carefully to avoid burning.
Remove from oven and let cool for 5 minutes before serving.
While penne bake cools, in a large bowl, toss together lettuce, croutons, and remaining dressing.
Halve cheesy garlic bread on a diagonal. Transfer salad to a serving bowl; grate remaining Parmesan over top. Serve penne bake, salad, and cheesy garlic bread family style.
Halve cheesy garlic bread on a diagonal. Transfer salad to a serving bowl; grate remaining Parmesan over top. Serve penne bake, salad, and cheesy garlic bread family style.
