---
title: "Beef & Zucchini Baked Penne"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-zucchini-baked-penne-64b6a1078c02aa0344141137
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: hard
allergens:
  - Wheat
  - Milk
tags:
  - Multi-Portion
  - New
rating: 4.5
rating_count: 1200
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many enjoyed the taste, though some found it bland; extra herbs, garlic, or sauce boosted flavor.
  - theme: Ease of prep
    text: Simple to make and family-friendly; great for meal prep with plenty of leftovers.
nutrition:
  calories: 950
  fat: 46
  saturated fat: 18
  carbohydrates: 87
  sugar: 15
  fiber: 5
  protein: 45
  cholesterol: 140
  sodium: 940
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Pastas/beef-zucchini-baked-penne.avif"
---
Adjust rack to middle position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Bring a #large pot{} of water to a boil and season with @salt{}. (TIP: Start with hot tap water for faster boiling.) Wash and dry produce. Trim and quarter @zucchini{2%unit} lengthwise; slice crosswise into 1/4-inch-thick quarter-moons.

Once water is boiling, add @penne pasta{24%oz} to pot. Cook, stirring occasionally, until al dente, ~{9%minutes} to ~{11%minutes}. Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain in a #strainer{}. Keep empty pot handy for Step 4.

While pasta cooks, heat a drizzle of @cooking oil{4%tsp} in a #large pan{} over medium-high heat. Add @ground beef{40%oz}, zucchini, @italian seasoning{4%tbsp}, @garlic powder{4%tsp}, a big pinch of salt, and @pepper{}. Cook, breaking up meat into pieces, until zucchini is tender and beef is cooked through, ~{5%minutes} to ~{7%minutes}. (For 8 servings, work in batches, adding a drizzle of cooking oil between batches.) Remove pan from heat. TIP: If there is excess grease in your pan, carefully pour it out.

Transfer beef mixture to pot used for pasta; add @marinara cup{28%oz}, @tomato paste{2%unit}, @chicken stock concentrate{6%unit}, and 1/2 cup reserved pasta cooking water (1 cup for 8 servings). Bring to a boil over medium-high heat; cook, stirring occasionally, until sauce is slightly thickened, ~{2%minutes} to ~{3%minutes}. TIP: If sauce is too thick, stir in more reserved pasta cooking water a splash at a time. Turn off heat; add drained penne to pot with sauce and stir to combine. Taste and season with salt and pepper if needed.

Transfer pasta to a lightly oiled 9-by-13-inch #baking dish{} (use 2 lightly oiled 9-by-13-inch baking dishes for 8 servings). Carefully dollop @ricotta cheese{16%oz} all over pasta and top with @mozzarella cheese{1%cup}. Bake, uncovered, on middle rack until cheese is melted, ~{10%minutes} to ~{12%minutes} (for 8 servings, bake on top and middle racks, switching rack positions halfway through). Increase oven temperature to broil; bake until cheese is browned, ~{2%minutes} to ~{3%minutes} more. TIP: Watch carefully to avoid burning.

Let baked penne cool for ~{5%minutes} before serving. Sprinkle with as many @chili flakes{2%tsp} as you like. Serve family style. Ground beef is fully cooked when internal temperature reaches 160 degrees.