This baked penne recipe combines the goodness of kale and zucchini with flavorful spices and cheeses to create a delicious and healthy pasta dish. The kale adds a nutritional punch, while the zucchini adds a touch of freshness. Baking the penne in the oven gives it a crispy top layer and allows the flavors to meld together. This recipe is perfect for a weeknight dinner or a gathering with friends and family. Serve it as a main dish or as a side alongside a salad or roasted vegetables.
Ingredients
- Penne pasta (12 ounces)
- Kale (1 bunch, stems removed and chopped)
- Zucchini (2 medium, diced)
- Onion (1 large, finely chopped)
- Garlic (4 cloves, minced)
- Olive oil (2 tablespoons)
- Crushed red pepper flakes (1/2 teaspoon)
- Dried oregano (1 teaspoon)
- Salt (1/2 teaspoon)
- Black pepper (1/4 teaspoon)
- Ricotta cheese (1 cup)
- Grated Parmesan cheese (1 cup)
- Mozzarella cheese (1 cup, shredded)
Directions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
- Add the chopped kale and diced zucchini to the skillet. Cook for 5-7 minutes, or until the vegetables have softened.
- Season the vegetables with crushed red pepper flakes, dried oregano, salt, and black pepper. Stir well to combine.
- In a large mixing bowl, combine the cooked penne pasta, sautéed vegetables, ricotta cheese, grated Parmesan cheese, and half of the shredded mozzarella cheese. Mix until all the ingredients are well combined.
- Transfer the mixture to the greased baking dish and spread it out evenly.
- Sprinkle the remaining shredded mozzarella cheese over the top of the pasta mixture.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve hot and enjoy!
