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Zucchini Pomodoro Penne Bake

Zucchini Pomodoro Penne Bake

with Mozzarella & Herbed Ricotta

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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.

Tags:Veggie
Allergens:WheatMilk

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

Total Time45 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Zucchini

1 unit

Yellow Onion

1 unit

Roma Tomato

6 ounce

Penne Pasta

(ContainsWheat)

14 ounce

Marinara Sauce

1 tablespoon

Italian Seasoning

1 unit

Ricotta Cheese

(ContainsMilk)

½ cup

Mozzarella Cheese

(ContainsMilk)

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat29 g
Saturated Fat10 g
Carbohydrate101 g
Sugar25 g
Dietary Fiber7 g
Protein30 g
Cholesterol55 mg
Sodium1030 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.
Utensils
Utensilsarrow down iconarrow down icon
Grater
Medium Pot
Strainer
Large Pan
Medium Bowl
Baking Dish
Aluminum Foil
Instructionsarrow up iconarrow up icon
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1

• 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. • Halve, peel, and dice half the onion (whole onion for 4 servings). Finely dice tomato. Trim zucchini, then grate on the largest holes of a box grater.

2

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

3

• 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, ½ tsp Italian Seasoning (1 tsp for 4 servings), ¼ cup water (½ cup for 4), 1 tsp sugar (2 tsp for 4), and a big pinch of salt. (You’ll use more Italian Seasoning in the next step.) Bring to a simmer; cook, stirring, 3 minutes more. • Turn off heat.

4

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

5

• 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.

6

• 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.