Ingredients (2 servings, can be doubled):
1 zucchini
1 roma tomato
14 oz marinara sauce
4 oz ricotta cheese
1/2 medium yellow onion
6 oz penne pasta
1 tsp italian seasoning
1/2 c mozzarella cheese
2 tsp olive oil
1 tbsp butter
1 tsp sugar
1 tsp chili flakes (optional)
salt and pepper
Prep:
Bowl 1:
onion: dice
roma tomato: finely dice
pinch of salt
Bowl 2:
marinara sauce
zucchini: grate
1/2 tsp italian seasoning
1/4 cup water
sugar
large pinch of salt
Bowl 3:
ricotta cheese
1/2 tsp italian seasoning
Steps:
- Preheat oven (top rack) to 450 degrees.
Boil salted water for pasta.
- Add pasta to water, cook 8 minutes.
Drain and set aside.
- While pasta is cooking, heat olive oil
in large pan until fragrant, 1-2 mins.
- Add BOWL 1 to pan, cook until onion is
softened, 4-6 mins.
- Add BOWL 2 to pan, simmer 2-4 mins.
- Add sauce to pasta and butter.
Season with salt and pepper.
Stir to combine.
- Spread half the pasta in an 8x8 baking
dish (9x13 for 4 servings).
- Dollop tablespoon-size amounts from
BOWL 3 onto past. Top with remaining
pasta, sprinkle with mozzarella.
- Cover with foil, bake 10 minutes.
- Remove foil, broil on high until cheese
is browned, 4-5 minutes.
- Let cool slightly, top with chili
flakes if desired.
- Divide between plates and serve.
