Indulge in a delightful and comforting dish with this creamy penne pasta bake with zucchini. This recipe combines tender penne pasta with zucchini and a rich, creamy sauce, all topped with a golden layer of parmesan cheese. Perfect for a cozy dinner, this dish is sure to become a family favorite.
While most of the ingredients for this recipe are common, you might need to pick up heavy cream and zucchini if they are not staples in your kitchen. Heavy cream is essential for creating the rich, creamy sauce, and zucchini adds a fresh, tender texture to the dish.
Ingredients For Creamy Penne Pasta Bake With Zucchini
Penne pasta: A type of pasta shaped like tubes, perfect for holding the creamy sauce.
Zucchini: A green summer squash that adds a fresh, tender texture to the dish.
Heavy cream: A thick cream that creates a rich and creamy sauce.
Mozzarella cheese: A mild, stretchy cheese that melts beautifully.
Parmesan cheese: A hard, aged cheese that adds a sharp, nutty flavor.
Garlic: Adds a fragrant and savory flavor to the dish.
Olive oil: Used for sautéing the garlic and zucchini, adding a subtle richness.
Salt: Enhances the overall flavor of the dish.
Black pepper: Adds a hint of spice and depth to the flavor.
Technique Tip for This Recipe
When cooking the penne pasta, make sure to salt the water generously. This is your only chance to season the pasta itself. For the zucchini, slice them evenly to ensure they cook uniformly. When adding the heavy cream to the saucepan, stir continuously to prevent it from scorching. To achieve a golden and bubbly top, you can broil the pasta bake for the last 2-3 minutes of baking, but keep a close eye on it to avoid burning.
Suggested Side Dishes
Alternative Ingredients
penne pasta - Substitute with fusilli pasta: Fusilli has a similar texture and will hold the creamy sauce well.
sliced zucchini - Substitute with sliced yellow squash: Yellow squash has a similar texture and mild flavor, making it a good alternative.
heavy cream - Substitute with half-and-half: Half-and-half will still provide creaminess but with less fat content.
shredded mozzarella cheese - Substitute with shredded provolone cheese: Provolone melts well and has a similar mild flavor profile.
grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly stronger flavor, which can enhance the dish.
minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less intense than fresh garlic.
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste.
black pepper - Substitute with white pepper: White pepper has a similar heat level and can be used in the same quantity.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
Allow the creamy penne pasta bake to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
Transfer the cooled pasta bake into an airtight container. If you don't have a container large enough, you can use a baking dish covered tightly with aluminum foil or plastic wrap.
Store the container in the refrigerator. The pasta bake will stay fresh for up to 3-4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
For freezing, portion the pasta bake into individual servings. This makes it easier to reheat only what you need. Use freezer-safe containers or heavy-duty freezer bags.
Label each container or bag with the date and contents. This helps you keep track of how long the pasta bake has been stored.
When ready to eat, thaw the pasta bake in the refrigerator overnight. This ensures even reheating and maintains the texture of the zucchini and pasta.
Reheat the thawed pasta bake in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. If reheating from frozen, it may take up to 45 minutes. Cover with foil to prevent the top from burning, removing it in the last 10 minutes to crisp up the cheese.
For a quicker option, you can reheat individual portions in the microwave. Place the pasta bake in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
To maintain the creamy texture, you can add a splash of heavy cream or milk before reheating. This helps to revive the sauce and keep the pasta moist.
Avoid reheating more than once, as this can affect the quality and safety of the pasta bake.
How To Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover creamy penne pasta bake with zucchini in an oven-safe dish.
- Cover the dish with aluminum foil to prevent the pasta from drying out.
- Heat for about 20-25 minutes, or until the pasta is heated through and the cheese is bubbly.
Microwave Method:
- Transfer a portion of the pasta bake to a microwave-safe dish.
- Add a splash of heavy cream or milk to keep it moist.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
- Heat on medium power for 2-3 minutes, stirring halfway through, until the pasta is hot.
Stovetop Method:
- Place the leftover pasta bake in a large skillet or saucepan.
- Add a small amount of heavy cream or milk to the pan.
- Heat over medium-low heat, stirring occasionally, until the pasta is warmed through and the cheese is melted.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the pasta bake in an air fryer-safe dish.
- Heat for about 10-15 minutes, checking halfway through to ensure it doesn't dry out.
- If the top starts to brown too quickly, cover it with a piece of aluminum foil.
Best Tools for This Recipe
Oven: Used to bake the pasta dish until the top is golden and bubbly.
Saucepan: Used to cook the garlic and zucchini, and to simmer the heavy cream.
Large pot: Used to cook the penne pasta according to package instructions.
Colander: Used to drain the cooked pasta.
Baking dish: Used to transfer the pasta mixture for baking.
Wooden spoon: Used to stir the garlic, zucchini, and pasta mixture.
Measuring cups: Used to measure the heavy cream, mozzarella cheese, and parmesan cheese.
Knife: Used to mince the garlic and slice the zucchini.
Cutting board: Used as a surface to mince the garlic and slice the zucchini.
Grater: Used to grate the parmesan cheese.
Mixing bowl: Used to mix the cooked pasta with the sauce and cheeses before transferring to the baking dish.
How To Save Time on This Recipe
Pre-cook the pasta: Cook the penne pasta a day ahead and store it in the fridge. This way, you can skip the boiling step when you're ready to make the dish.
Use pre-shredded cheese: Buy shredded mozzarella and grated parmesan to save time on grating.
Slice zucchini in advance: Slice the zucchini the night before and store it in an airtight container in the fridge.
One-pan method: Cook the garlic and zucchini in the same pan you’ll use for mixing the pasta and cheese. This reduces cleanup time.
Creamy Penne Pasta Bake With Zucchini
Ingredients
Main Ingredients
- 300 g Penne Pasta
- 2 cups Zucchini sliced
- 1 cup Heavy Cream
- 1 cup Mozzarella Cheese shredded
- 1 cup Parmesan Cheese grated
- 2 cloves Garlic minced
- 1 tablespoon Olive Oil
- to taste Salt
- to taste Black Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
- Add the sliced zucchini to the saucepan and cook until tender.
- Pour in the heavy cream and bring to a simmer. Add salt and black pepper to taste.
- Mix in the cooked penne pasta, mozzarella cheese, and half of the Parmesan cheese.
- Transfer the mixture to a baking dish. Sprinkle the remaining Parmesan cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving. Enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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