Zucchini Pomodoro Fusilli Bake

🥘 Ingredients

• aluminum foil
  1 sheet
• black pepper
  ¼ tsp
• butter
  1 tbsp
• chili flakes
  ¼ tsp
• gluten-free fresh fusilli pasta
  4 oz
• grape tomatoes
  1 c
• italian seasoning
  ½ tsp
• marinara sauce
  1 c
• mozzarella cheese
  2 oz
• olive oil
  2 tbsp
• onion
  1 medium
• penne pasta
  4 oz
• ricotta cheese
  ½ cup
• salt
  ½ tsp
• sugar
  ½ tsp
• tomato paste
  2 tbsp
• veggie stock concentrate
  1 packet
• water
  4 c
• zucchini
  1 large

🍳 Cookware

• medium pot
• large pan
• medium bowl
• baking dish
• medium pot
• large pan
• medium bowl
• baking dish

1. 

   1

   veggie stock concentrate tomato paste onion zucchini gluten-free fresh fusilli pasta ricotta cheese penne pasta mozzarella cheese italian seasoning grape tomatoes chili flakes marinara sauce salt sugar olive oil butter black pepper water aluminum foil medium pot large pan medium bowl baking dish

   veggie stock concentrate: 1 packet, tomato paste: 2 tbsp, onion: 1 medium, zucchini: 1 large, gluten-free fresh fusilli pasta: 4 oz, ricotta cheese: ½ cup, penne pasta: 4 oz, mozzarella cheese: 2 oz, italian seasoning: ½ tsp, grape tomatoes: 1 c, chili flakes: ¼ tsp, marinara sauce: 1 c, salt: ½ tsp, sugar: ½ tsp, olive oil: 2 tbsp, butter: 1 tbsp, black pepper: ¼ tsp, water: 4 c, aluminum foil: 1 sheet
2. 

   2

   Adjust rack to top position and preheat oven to 450°F. Bring a medium pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   Add penne pasta to boiling water. Cook, stirring occasionally, until almost al dente ⏱️ 8 minutes . Drain and set aside.
4. 

   4

   Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, halved grape tomatoes, and a pinch of salt. Cook, stirring occasionally, until onion is softened ⏱️ 5 minutes . Stir in tomato paste, veggie stock concentrate, marinara sauce, chili flakes, and sugar. Simmer until thickened.
5. 

   5

   While sauce simmers, in a medium bowl , combine ricotta cheese, italian seasoning, and a drizzle of remaining olive oil. Season with salt and black pepper.
6. 

   6

   Add drained pasta, sauce mixture, and 1 tbsp butter to the pasta pot. Season with salt and black pepper; stir to thoroughly combine. Fold in sliced zucchini.
7. 7

   Transfer mixture to a baking dish . Top with remaining ricotta cheese and mozzarella cheese. Cover with aluminum foil. Bake on top rack ⏱️ 10 minutes . Remove from oven, discard foil, and bake until cheese is melted ⏱️ 5 minutes . Serve immediately.