Veggie Baked Penne with Herbed Ricotta & Mozzarella

Step 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. Trim zucchini, then grate on the largest holes of a box grater. Halve, peel, and dice half the onion (save remaining for another use; dice whole onion for 4 servings). Finely dice tomato.

Step 2

Once water is boiling, add penne to pot. Cook until almost al dente, 8 minutes. Drain. Reserve empty pot for use in step 5.

Step 3

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion, tomato, and a pinch of salt. Cook, stirring occasionally, until onion is softened, 4-6 minutes. Stir in marinara, grated zucchini, half the Italian Seasoning (you’ll use the rest later), ¼ cup water (½ cup for 4 servings), 1 tsp sugar (2 tsp for 4), and a large pinch of salt. Bring to a simmer. Cook 2-4 minutes more, then turn off heat.

Step 4

While sauce simmers, in a medium bowl, combine ricotta, remaining Italian Seasoning, and a drizzle of olive oil. Season with salt and pepper.

Step 5

Add 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 servings, use a 9-by- 13-inch baking dish.) Using a tablespoon, dollop pasta mixture with seasoned ricotta. Top with remaining pasta mixture, then sprinkle with mozzarella.

Step 6

Cover baking dish with foil. (TIP: Spray inside of foil with nonstick spray first to prevent sticking.) Bake 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. Let cool slightly, then top with chili flakes if desired. Divide pasta between plates and serve.