Zucchini Pomodoro & Gluten-Free Fusilli Bake
with Fresh Pasta, Herbed Ricotta & Mozzarella
- Eggs
- Milk
- Wheat
Gluten-free fusilli is layered with a rich zucchini pomodoro sauce—built from sautéed onion, fresh tomatoes, marinara, and tomato paste—then dolloped with Italian-seasoned herbed ricotta. A blanket of mozzarella goes on top before the whole bake is broiled until golden and bubbling. Finish with a pinch of chili flakes for gentle heat.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Tomato Paste
½ unit
Onion
1 unit
Zucchini
7 ounce
Gluten-Free Fresh Fusilli Pasta
(Contains: Eggs)
4 ounce
Ricotta Cheese
(Contains: Milk)
ounce
Penne Pasta
(Contains: Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
⅓ tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
1 teaspoon
Chili Flakes
5 ounce
Marinara Sauce
Not included in your delivery
3 teaspoon (tsp)
Salt
1.5 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Halve, peel, and dice half the onion (whole onion for 4 servings). Finely dice tomatoes. Trim zucchini, then grate on the largest holes of a box grater.
Once water is boiling, add gluten-free fusilli to pot. Cook, stirring occasionally, until almost al dente, 2-3 minutes (it’ll finish cooking in Step 6).
Drain gluten-free fusilli. (Keep empty pot handy for Step 5.)
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 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.
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 gluten-free fusilli, 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 herbed ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.
Cover baking dish with foil. (TIP: Coat inside of foil with nonstick spray first to prevent sticking.) Bake pasta 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. TIP: Watch carefully to avoid burning.
Let cool slightly; top with chili flakes if desired. Divide between plates and serve.
