IN THE KIT
2 ozroma tomato
2 ozgarlic/onion mix
1 ozItalian seasoning
14 ozmarinara sauce
4 ozshredded mozzarella
6 ozmixed greens
3 ozhouse dressing
1 ozgarlic butter
Salt & pepper
Pinch of sugar
Kitchen Items Needed
Baking dish (8x8 or 9x13 for 4 portions)
¼ cup of water (1.5 cups for 4 portions)
Bring a medium pot of salted water to a boil;
Adjust rack to top position & preheat oven to 450º F;
Finely dice tomato;
Trim zucchini, then grate on the largest holes of a box grater.
Once water is boiling, add penne to the pot. Cook until almost al dente, 8 minutes (it’ll finish cooking in step 5). Drain penne. Keep empty pot handy for step 6.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion/garlic, tomato, & a pinch of salt. Cook, stirring occasionally until onion is softened, 2-3 minutes. Stir in marinara, zucchini, ½ Italian seasoning, ¼ cup water, pinch of sugar, & a big pinch of salt. Bring to a simmer; cook, stirring, 3 minutes more. Turn off heat.
While sauce simmers, in a medium bowl, combine ricotta, rest of the seasoning & a drizzle of olive oil.
Add drained penne, sauce, & garlic butter to pot used for pasta. Stir to thoroughly combine. Spread out half the pasta mixture in baking dish. Using a tablespoon, dollop pasta mixture with herbed ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.
Coat one side of the foil with olive oil or cooking spray to prevent sticking of cheese. Cover, using the oiled side down, with foil. 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 - watch carefully to avoid burning. Remove from oven.
In a medium bowl toss mixed greens & dressing together. Divide pasta bake between plates & serve with salad.