Turkey Pomodoro Penne Bake

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until almost al dente, 8 minutes (it’ll finish cooking in Step 6). • Drain penne. (Keep empty pot handy for Step 5.)

Pat chicken dry with paper towels. Season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or turkey in a single layer; season with a big pinch of salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

• Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, tomato, and a pinch of salt. Cook, stirring occasionally, until onion is softened, 4-6 minutes. • Stir in marinara, zucchini, stock concentrates, tomato paste, ½ tsp Italian Seasoning, ¾ cup water, 1½ tsp sugar, 2 tsp olive oil, and ¾ tsp salt. (For 4 servings, use 1 tsp Italian Seasoning, 1½ cups water, 3 tsp sugar, 4 tsp olive oil, and 1½ tsp salt.) Bring to a simmer; cook, stirring, 3 minutes more. Turn off heat.

Use pan used for chicken or turkey here.

• While sauce simmers, in a medium bowl, combine ricotta, ½ tsp Italian Seasoning (1 tsp for 4 servings), and a drizzle of olive oil. (Use the rest of the Italian Seasoning as you like.) Season with salt and pepper.

• Add drained penne, sauce, and 1 TBSP butter (2 TBSP for 4 servings) to pot used for pasta. Season with salt and pepper; stir to thoroughly combine. • Spread out half the pasta mixture in an 8-by-8-inch baking dish. (For 4, use a 9-by-13-inch baking dish.) Using a tablespoon, dollop pasta mixture with herbed ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.

Stir chicken or turkey into pot along with drained penne.