Zucchini Pomodoro Penne Bake with Mozzarella & Herbed Ricotta & Mini Mixed Greens

COOK TIME - 30-40min
2 SERVINGS

Penne & zucchini layered with herby, creamy ricotta & a rich marinara sauce. Top it off with a melty blanket of mozzarella & serve it right from the dish. A fresh side salad makes this meal an all-around winner. 

Nutrition PER SERVING
Calories 770 kcal
Fat 29.0 g
Protein 30.0 g
Carbohydrate 30.0 g
Sodium 1030 mg
Vegetarian

fresh ingredients

IN THE KIT

  • 6 oz
    zucchini
  • 6 oz
    penne
  • 2 oz
    roma tomato
  • 2 oz
    garlic/onion mix
  • 1 oz
    Italian seasoning
  • 14 oz
    marinara sauce
  • 4 oz
    ricotta
  • 4 oz
    shredded mozzarella
  • 6 oz
    mixed greens
  • 3 oz
    house dressing
  • 1 oz
    garlic butter

Not Included

Olive oil 

Salt & pepper

Pinch of sugar

 

Kitchen Items Needed

Grater

Medium pot

Strainer

Large pan

Small bowl 

Medium bowl

Baking dish (8x8 or 9x13 for 4 portions)

Aluminum foil

¼ cup of water (1.5 cups for 4 portions)

cook along

INSTRUCTIONS

Prep

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.

1Cook Pasta

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.

2Make Sauce

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.

3Mix Ricotta

While sauce simmers, in a medium bowl, combine ricotta, rest of the seasoning & a drizzle of olive oil.

4Assemble

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.

5Bake

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. 

6Prepare Salad & Serve

In a medium bowl toss mixed greens & dressing together. Divide pasta bake between plates & serve with salad.