Veggie Baked Penne
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Veggie Baked Penne

Veggie Baked Penne

with Herbed Ricotta & Mozzarella

No matter the weather, it’s pretty much impossible not to daydream about cheesy baked carbs. Luckily, this dish is guaranteed to make those dreams come true. In it, you’ll find penne and zucchini layered with herby, creamy ricotta and a rich marinara sauce. To top things off, there’s a melty blanket of mozzarella. Serve it right from the dish for maximum cheese pull potential and wait for the oohs and aahs from your lucky fellow diners.


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

Total Time45 minutes
Prep Time


serving amount

1 unit


1 unit

Yellow Onion

1 unit

Roma Tomato

6 ounce

Penne Pasta

(Contains Wheat)

14 ounce

Marinara Cup

1 teaspoon

Italian Seasoning

4 ounce

Ricotta Cheese

(Contains Milk)

½ cup

Mozzarella Cheese

(Contains Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon


1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate90 g
Sugar18 g
Dietary Fiber7 g
Protein30 g
Cholesterol55 mg
Sodium1020 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.


Medium Pot
Large Pan
Medium Bowl
Baking Dish
Aluminum Foil



Adjust rack to top position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim zucchini, then grate on the largest holes of a box grater. Halve, peel, and dice half the onion (save remaining for another use; dice whole onion for 4 servings). Finely dice tomato.

Cook Pasta

Once water is boiling, add penne to pot. Cook until almost al dente, 8 minutes. Drain. Reserve empty pot for use in step 5.

Make Sauce

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion, tomato, and a pinch of salt. Cook, stirring occasionally, until onion is softened, 4-6 minutes. Stir in marinara, grated zucchini, half the Italian Seasoning (you’ll use the rest later), ¼ cup water (½ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and a large pinch of salt. Bring to a simmer. Cook 2-4 minutes more, then turn off heat.

Mix Ricotta

While sauce simmers, in a medium bowl, combine ricotta, remaining Italian Seasoning, and a drizzle of olive oil. Season with salt and pepper.

Assemble Layers

Add 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 servings, use a 9-by- 13-inch baking dish.) Using a tablespoon, dollop pasta mixture with seasoned ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.

Finish and Serve

Cover baking dish with foil. (TIP: Spray inside of foil with nonstick spray first to prevent sticking.) Bake on top rack for 10 minutes, then remove from oven; discard foil. Heat broiler to high. Broil until cheese is lightly browned, 4-5 minutes. Let cool slightly, then top with chili flakes if desired. Divide pasta between plates and serve.

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