Zucchini Pomodoro Penne Bake
with Herbed Ricotta & Mozzarella
Zucchini Pomodoro Penne Bake
Tender penne is baked with zucchini and bright tomato sauce, then finished with herbed ricotta and gooey mozzarella for a comforting, cheesy pasta casserole.
Ingredients
For 2 servings
- 1 teaspoon Chili Flakes
- 1 teaspoon Italian Seasoning
- 14 ounce Marinara Cup
- ½ cup Mozzarella Cheese
- 6 ounce Penne Pasta
- 4 ounce Ricotta Cheese
- 1 unit Roma Tomato
- 1 unit Yellow Onion
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Italian
PDF
DifficultyEasy
Total Time45m
Calories690
Protein30g
Carbs90g
Fat26g
Tags:
VeggieProtein SmartCalorie SmartFiber Smart
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, use plant-based ricotta and mozzarella or skip the cheese and add extra herbs for richness. For gluten-free needs, swap the wheat pasta for gluten-free penne and choose a gluten-free marinara.
What to serve with it
Serve with a crisp green salad, garlic bread, or roasted vegetables to add freshness and contrast. A simple tomato-cucumber side or an olive salad also works well with the cheesy, saucy flavors.
