Zucchini Pomodoro Penne Bake

Beef

Jul 2

Written By Minnie Salvant

ZUCCHINI POMODORO PENNE BAKE WITH MOZZARELLA AND HERBED RICOTTA

PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 760

DIFFICULTY LEVEL: EASY

INGREDIENTS: Diced Onion, Diced Tomato, Diced Zucchini, 2 TBSp Tomato Paste, 2 TBSP Italian Seasoning, 1 TBSP Chili Flakes, 1 Jar of Marinara Sauce,  1 Cup of Ricotta Cheese, 2 TBSP Beef Bouillon Paste, 1 Cup of Penne Pasta, 1 Cup Mozzarella Cheese, Ground Beef

Step 1: Prep

Bring a large pot of salted water and 1 TBSP of oil to a boil.

Wash and dry produce.

Dice Onion, dice tomato, finely dice zucchini.

Step 2: Cook Pasta

Once water is boiled, add penne to pot. Boil on high heat for 11 minutes. After penne is cooked, drain pasta. Rinse with water to stop cooking process.

Step 3: Making Meat Sauce

In a large pot, medium heat add a drizzle of olive oil, and ground beef. Mash meat finely. Add to pot: chili flakes, onion, zucchini, Italian seasoning, beef bouillon paste, tomato paste, tomato, 1/4 tsp salt and pepper, marinara sauce, and 1/2 cup of water.

Simmer on medium heat for 7 minutes.

Step 4: Mix Ricotta

While sauce simmers, in a medium bowl combine ricotta, 1/2 tsp of salt, pepper, all purpose seasoning, paprika, chili flakes, and Italian seasoning. Mix well.

Step 5: Assemble Layers

Add drained penne to meat mixture, top with mozzarella . Fully covering surface of pasta.

Broil in oven for 4 minutes until cheese is melted.

Step 6: Finish and Serve

Garnish with parsley and extra cheese.

Plate and serve hot. Enjoy!