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Dinner recipe · from the recipe book

No-Boil Baked Penne with Lemony Tofu Ricotta

Penne bakes right in garlicky olive oil broth until tender, layered with creamy lemon-herb tofu ricotta, soft zucchini and edamame under a golden, bubbly cheese crust.

No-Boil Baked Penne with Lemony Tofu Ricotta

Ingredients

  • 1¼ lb550 gFirm tofupressed and patted dry
  • ½ cup120 gPart-skim ricotta
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • 1½ tbsp chopped8 gFresh mintfinely chopped
  • 10½ oz300 gPasta, drypenne
  • 2¼ cups500 gVegetable broth
  • 1⅔ cups400 gWater
  • 2½ medium450 gZucchiniquartered lengthwise and sliced
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 3 tbsp40 gOlive oil
  • 8 cloves24 gGarlicthinly sliced
  • ½ tsp1 gCrushed red pepper
  • 3½ oz100 gPart-skim mozzarellashredded
  • ¼ cup grated25 gGrated Parmesan
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 400°F (200°C) and set out a 9x13-inch baking dish.
  2. Make the tofu ricotta: crumble the tofu into a bowl and mash with the ricotta, lemon zest, lemon juice, mint, half of the salt and the black pepper until creamy but slightly chunky; set aside.
  3. Make the garlic oil: warm the olive oil in a small skillet over low heat, add the garlic and red pepper flakes and cook 2 to 3 minutes until the garlic is pale gold, then take off the heat.
  4. Spread the uncooked pasta in the baking dish; stir in the zucchini, edamame, remaining half of the salt and three quarters of the garlic oil.
  5. Heat the vegetable broth and water together in the same small skillet or a saucepan until steaming, then pour over the pasta and stir so the pasta is submerged.
  6. Cover the dish tightly with foil and bake 30 minutes, until the pasta is nearly tender and most of the liquid is absorbed.
  7. Uncover, stir, and dollop the tofu ricotta over the top in spoonfuls; scatter the mozzarella and Parmesan over it and drizzle with the remaining quarter of the garlic oil.
  8. Bake uncovered 12 to 15 minutes more until the cheese is bubbly and browned at the edges; rest 5 minutes before serving.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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