Baked Italian-Style Zucchini and Ricotta Pasta Casserole

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pasta baked with sautéed zucchini, creamy ricotta, and tangy marinara topped with melted mozzarella for a comforting vegetarian dinner. This italian-inspired pasta (vegetarian) ready in about 50 minutes pairs penne pasta, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Italian cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Bring a large pot of salted water to a rolling boil and cook 12 oz penne pasta for 9 minutes until al dente, then drain and set aside.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 diced medium zucchinis and 3 minced garlic cloves, sautéing for 5-6 minutes until zucchini is tender and garlic is fragrant.
  3. Step 3: In a large mixing bowl, combine the cooked pasta, sautéed zucchini mixture, 3 cups marinara sauce, 1 cup ricotta cheese, 1 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
  4. Step 4: Transfer the pasta mixture to a greased 9x13-inch baking dish. Sprinkle 1 cup shredded mozzarella and 1/4 cup grated Parmesan evenly over the top.
  5. Step 5: Bake uncovered for 25 minutes until cheese is melted, bubbling, and golden at the edges.
  6. Step 6: Remove from oven and garnish with 1/4 cup chopped fresh basil. Let cool 5 minutes before serving to set.

Equipment for this recipe

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Frequently asked questions

How long does Baked Italian-Style Zucchini and Ricotta Pasta Casserole take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Italian-Style Zucchini and Ricotta Pasta Casserole?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep penne pasta from drying out.

Can I substitute ingredients in Baked Italian-Style Zucchini and Ricotta Pasta Casserole?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Italian-Style Zucchini and Ricotta Pasta Casserole for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Italian-Style Zucchini and Ricotta Pasta Casserole vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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