FreshMeal Planner

Zucchini Pomodoro Penne Bake

with Mozzarella & Herbed Ricotta

Zucchini Pomodoro Penne Bake

Tender zucchini and penne are baked in a bright tomato sauce, then finished with melty mozzarella and creamy herbed ricotta for a cozy, satisfying pasta dinner.

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Ingredients

For 2 servings

  • 1 teaspoon Chili Flakes
  • 1 tablespoon Italian Seasoning
  • 5 ounce Marinara Sauce
  • ½ cup Mozzarella Cheese
  • 1 unit Onion
  • 6 ounce Penne Pasta
  • 4 ounce Ricotta Cheese
  • 1 unit Tomato
  • 1 unit Tomato Paste
  • 2 unit Veggie Stock Concentrate
  • 1 unit Zucchini

Additional Ingredients

  • Butter
  • Olive Oil
  • Pepper
  • Salt
  • Sugar
Zucchini Pomodoro Penne Bake
DifficultyMedium
Prep Time10m
Total Time45m
Calories760
Protein24g
Carbs91g
Fat32g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk🌾Wheat

Swaps and substitutions

For a gluten-free version, swap the penne for a gluten-free pasta and keep the rest of the bake as is if your sauce and stock are certified gluten-free. To make it dairy-free, use plant-based ricotta and mozzarella alternatives that melt well and suit the same tomato-forward flavors.

What to serve with it

Serve with a crisp green salad or garlicky roasted broccoli to add freshness and balance the cheesy pasta bake. Warm crusty bread is also great for soaking up the tomato sauce and makes the meal feel more complete.

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