Beef & Zucchini Baked Penne 2x the delicious servings!

Name: Beef & Zucchini Baked Penne 2x the delicious servings!
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Zucchini; 12 oz Penne; 20 oz Ground Beef; 2 tbsp Italian Seasoning; 2 tsp Garlic Powder; 1 Tomato; 3 unit Chicken Stock Concentrate; 8 oz Ricotta Cheese; 1/2 cup Mozzarella Cheese; 1 tsp Red Pepper Flakes; Salt; Black Pepper; 2 tsp Cooking Oil; 14 oz Marinara Cup

By Recipe0 System

Who doesn’t daydream about cheesy baked pasta? Luckily, this big batch crowd-pleaser will make those dreams come true for the whole crew. In it, you’ll find penne, zucchini, and savory ground beef in a rich marinara sauce layered with herby, creamy ricotta. To top things off, there’s a melty blanket of mozzarella and a sprinkle of chili flakes. Serve it right from the dish for maximum cheese pull potential and lots of oohs and aahs! This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Zucchini
12 oz Penne
20 oz Ground Beef
2 tbsp Italian Seasoning
2 tsp Garlic Powder
1 Tomato
3 unit Chicken Stock Concentrate
8 oz Ricotta Cheese
1/2 cup Mozzarella Cheese
1 tsp Red Pepper Flakes
Salt
Black Pepper
2 tsp Cooking Oil
14 oz Marinara Cup

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. (TIP: Start with hot tap water for faster boiling.) Wash and dry produce.

Trim and quarter zucchini lengthwise; slice crosswise into ¼-inch-thick quarter-moons.
2

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 8 servings), then drain. Keep empty pot handy for Step 4.
3

While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add beef*, zucchini, Italian Seasoning, garlic powder, a big pinch of salt, and pepper.

Cook, breaking up meat into pieces, until zucchini is tender and beef is cooked through, 5-7 minutes. (For 8 servings, work in batches, adding a drizzle of oil between batches.)

Remove pan from heat. TIP: If there’s excess grease in your pan, carefully pour it out.
4

Transfer beef mixture to pot used for pasta; add marinara, tomato paste, stock concentrates, and ½ 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, 2-3 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.
5

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 all over pasta and top with mozzarella.

Bake, uncovered, on middle rack until cheese is melted, 10-12 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, 2-3 minutes more. TIP: Watch carefully to avoid burning.
6

Let baked penne cool for 5 minutes before serving. Sprinkle with as many chili flakes as you like. Serve family style.

Ground beef is fully cooked when internal temperature reaches 160°.

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