Zucchini Pomodoro Penne Bake with Mozzarella & Herbed Ricotta

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Onions

  Raw

  1 medium or 110g

• Tomatoes

  Green, raw

  1 medium or 123g

• Penne Pasta

  Ragu

  6 oz or 170g

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

• Ricotta cheese

  Whole milk

  100g

• Mozzarella cheese

  Whole milk

  ½ cup, shredded or 56g

• Chili

  No beans, canned entree

  100g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

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, 1/2 tsp Italian Seasoning (1 tsp for 4 servings), 1/4 cup water (1/2 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 1/2 cup ricotta (1 cup for 4 servings), 1/2 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.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/zucchini-pomodoro-penne-bake-605a5b163dfdae720a53fb61?isMegaAddonsEnabled=true&subscriptionId=6736658&week=2021-W18)

Similar Foods

• Baked Zucchini and Tomato with Mozzarella
• Breakfast Pizza with Pesto and Sun-Dried Tomatoes
• Baked Ratatouille with Havarti Cheese
• Spinach Stuffed Shells with Meat Sauce
• Root Veggie-Baked Quinoa with Kale & Goat Cheese
• Ricotta and Spinach Calzones