Zucchini Pomodoro Fusilli Bake

🥘 Ingredients

• black pepper
• butter
  2 tbsp
• chili flakes
  1 tsp
• gluten-free fresh fusilli pasta (penne)
  14 oz
• grape tomatoes
  8 oz
• marinara sauce
  10 oz
• mozzarella cheese
  1 c
• olive
• olive oil
  2 tbsp
• onion
  1 unit
• penne pasta
  1 oz
• ricotta cheese
  8 oz
• salt
  2 tbsp
• sugar
  1/2 tbsp
• tomato paste
  2 unit
• veggie stock stock tubes
  2 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• box grater
• large pan
• medium bowl
• baking dish
• aluminum foil

1. 

   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 produce. Halve, peel, and dice half the onion (whole onion for 4 servings). Finely dice grape tomatoes . Trim zucchini , then grate on the largest holes of a box grater .

   onion: 1 unit, grape tomatoes: 8 oz, zucchini: 2 unit
2. 

   2

   Once water is boiling, add gluten-free fresh fusilli pasta to pot. Cook, stirring occasionally, until almost al dente, ⏱️ 8 minutes (it'll finish cooking in Step 6). Drain penne pasta . (Keep empty pot handy for Step 5.)

   gluten-free fresh fusilli pasta: 14 oz (penne), penne pasta: 1 oz
3. 

   3

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, diced tomatoes, and a pinch of salt . Cook, stirring occasionally, until onion is softened, ⏱️ 5 minutes . Stir in marinara sauce , zucchini, veggie stock stock tubes , tomato paste , ½ tsp Italian Seasoning, ¾ cup water, 1½ tsp sugar , 2 tsp olive oil, and ¾ tsp salt. (For 1 serving use 1 tsp sugar, etc.) Bring to a simmer; cook, stirring, ⏱️ 3 minutes more. Turn off heat.

   olive oil: 2 tbsp, salt: 2 tbsp, marinara sauce: 10 oz, veggie stock stock tubes: 2 unit, tomato paste: 2 unit, sugar: 1/2 tbsp
4. 

   4

   While sauce simmers, in a medium bowl , combine ricotta cheese , ½ tsp Italian seasoning (1 tsp for 4 servings), and a drizzle of olive oil. (Use the rest of the Italian Seasoning as you like.) Season with salt and black pepper .

   ricotta cheese: 8 oz, olive, black pepper
5. 

   5

   Add drained penne, tomato sauce, and 1 TBSP butter (2 TBSP for 4 servings) to the pot used for pasta. Season with salt and freshly ground pepper; stir to thoroughly combine. Spread out half the pasta mixture in an 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 cheese .

   butter: 2 tbsp, mozzarella cheese: 1 c
6. 

   6

   Cover the baking dish with aluminum foil . (TIP: Coat inside of foil with nonstick spray first to prevent sticking.) Bake on the top rack for ⏱️ 10 minutes , then remove from oven and discard foil. Heat the broiler to high. Broil until cheese is lightly browned, ⏱️ 5 minutes . For a golden-brown top, watch carefully to avoid burning. Let cool slightly; top with chili flakes if desired. Divide between plates and serve.

   chili flakes: 1 tsp