Baked Pasta With Zucchini, Tomatoes and Ricotta

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This pasta isn't baked, technically, but it has the tone and quality of a baked dish.

The look calls for pancetta, an Italian cured -- but not smoked -- bacon that is present disposable pre-sliced and packaged successful the deli oregon nutrient conception of astir supermarkets. Its saccharine and salty spirit adds extent to sauces and stir-fries.

No further brackish is needed successful this dish. Serve with a elemental greenish salad.

Adapted from erstwhile Food conception look exertion Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 6-8

1 lb dried penne
2 ounces pancetta, diced
1 mean (4 ounces) onion, finely chopped
1 tablespoonful olive oil
2 tiny (8 ounces) zucchini, chopped into 1/4- to 1/2-inch cubes
1 lb tomatoes, peeled and seeded, coarsely chopped
Freshly crushed achromatic pepper
1 cupful part-skim ricotta cheese
1/2 cupful grated parmesan cheese

Nutritional Facts

Per serving (based connected 8)

Calories
346
Fat
10 g
Saturated Fat
4 g
Carbohydrates
46 g
Sodium
273 mg
Cholesterol
20 mg
Protein
16 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from erstwhile Food conception look exertion Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 11, 2026

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