Zucchini Pomodoro Penne Bake with Mozzarella & Herbed Ricotta

Step 1

• Adjust rack to top position andpreheat oven to 450 degrees. Bring amedium pot of salted water to a boil.Wash and dry produce.• Halve, peel, and dice half the onion(whole onion for 4 servings). Finelydice tomato. Trim zucchini, then grateon the largest holes of a box grater.

Step 2

• Once water is boiling, add penne topot. Cook, stirring occasionally, untilalmost al dente, 8 minutes (it’ll finishcooking in step 6).• Drain penne. (Keep empty pot handyfor step 5.)

Step 3

• Meanwhile, heat a drizzle of olive oilin a large pan over medium-high heat.Add diced onion, tomato, and a pinchof salt. Cook, stirring occasionally, untilonion is softened, 4-6 minutes.• Stir in marinara, zucchini, ½ tspItalian Seasoning (1 tsp for 4 servings),¼ cup water (½ cup for 4), 1 tsp sugar(2 tsp for 4), and a big pinch of salt.(You’ll use more Italian Seasoning inthe next step.) Bring to a simmer; cook,stirring, 3 minutes more. Turn off heat.

Step 4

• While sauce simmers, in a mediumbowl, combine ricotta, ½ tsp ItalianSeasoning (1 tsp for 4 servings), and adrizzle of olive oil. (Use the rest of theItalian Seasoning as you like.) Seasonwith salt and pepper.

Step 5

• Add drained penne, sauce, and 1 TBSPbutter (2 TBSP for 4 servings) to potused for pasta. Season with salt andpepper; stir to thoroughly combine.• Spread out half the pasta mixture inan 8-by-8-inch baking dish. (For 4, usea 9-by-13-inch baking dish.) Using atablespoon, dollop pasta mixture withherbed ricotta. Top with remainingpasta mixture, then sprinklewith mozzarella.

Step 6

• Cover baking dish with foil. (TIP: Coatinside of foil with nonstick spray firstto prevent sticking.) Bake pasta on toprack for 10 minutes, then remove fromoven; discard foil.• Heat broiler to high. Broil until cheeseis lightly browned, 4-5 minutes.TIP: Watch carefully to avoid burning.• Let cool slightly; top with chili flakes ifdesired. Divide between platesand serve.