One-Pan Smashed Zucchini Tomato Meatball Penne Step-by-step instructions

Before you start

Before you start, make sure your skillet has a lid. Have all your ingredients ready: olive oil, whole tomatoes, zucchinis, meatballs, tomato paste, salt, pepper, chili flakes, and penne.

Bring a large pot of salted water to a boil for the pasta, and have a colander ready for draining. If using tweezers to peel the tomatoes, have them nearby. You'll also need a potato masher for later.

Instructions

Braise and Mash

1. 1Braise the Vegetables and Meatballs
   Heat the olive oil in a large skillet over medium heat. Add the whole tomatoes, zucchinis, and beef meatballs. Cover with a tight lid and cook for about 10 minutes, until the tomatoes start to soften and the meatballs are browned on the outside. Use tweezers to peel the soft tomato skins if desired. Stir in the tomato paste, salt, black pepper, and chili flakes.
   Look for The tomatoes will have blistered and softened, and the meatballs will be browned.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Keep the lid on to trap steam and help the vegetables soften quickly.
2. 2Mash into a Rustic Ragù
   Using a metal potato masher, crush and mash the roasted zucchinis, tomatoes, and meatballs together until you have a chunky, rustic ragù. Continue cooking for another 5 minutes, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked through to 160°F (71°C).
   Look for The mixture will be thick and chunky with visible pieces of meat and vegetables.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Mash to your preferred texture—leave some chunks for a heartier sauce.

After braising, the tomatoes will have burst and the zucchinis will be tender. The meatballs should be browned and cooked through.

When you mash, you'll see a chunky, rustic ragù with visible pieces of meat and vegetables. The aroma will be rich and savory, with a hint of sweetness from the tomatoes.

Cook and Toss

3. 3Cook the Pasta
   Bring a large pot of salted water to a boil. Add the penne rigate and cook according to package directions until al dente. Reserve 1/4 cup of the pasta water before draining. Drain the pasta well.
   Look for The pasta should be tender but still firm to the bite.
   Tip Reserve more pasta water than needed—you can always add a splash more if the sauce tightens.
4. 4Toss Pasta with Ragù
   Add the cooked penne to the skillet with the ragù. Pour in the reserved pasta water and toss everything together over medium heat for 2-3 minutes, until every ridged tube is coated in the sauce and the pasta is heated through.
   Look for The pasta will look glossy and well-coated, with the sauce clinging to each piece.
   Tip Tossing over heat helps the pasta absorb the sauce and become extra flavorful.

The penne should be al dente and drained, with the reserved pasta water ready. When you toss the pasta with the ragù, the sauce should cling to each piece, creating a glossy, well-coated result. The skillet will be bubbling gently as the pasta absorbs the sauce.

Serve and Enjoy

5. 5Plate and Serve
   Scoop a generous portion of the penne ragù onto plates or into bowls. Serve hot, with extra chili flakes on the side if desired.
   Look for The dish will be steaming and aromatic, with a rich, rustic look.
   Tip A drizzle of good olive oil at the table adds a fresh, fruity note.

The finished dish will be steaming and aromatic, with a rich, rustic look. The pasta will be perfectly coated, and the meatballs will be tender. Serve hot, with extra chili flakes on the side if desired.

Common mistakes

One common mistake is overcrowding the skillet, which can cause the vegetables to steam instead of brown. Use a large enough skillet to fit everything comfortably. Another is not reserving enough pasta water—always save a full cup, even if you only use a quarter.

Skipping the mash step will leave you with large chunks that don't coat the pasta well. Finally, don't skip the resting time for the meatballs after cooking; this ensures they stay juicy.

How to tell it’s done

The dish is done when the meatballs are cooked through and reach an internal temperature of 160°F (71°C). The sauce should be thick and chunky, with the vegetables completely softened and mashed.

The penne should be al dente and well coated with the ragù. Taste and adjust seasoning with salt and pepper before serving.

• Ground meat: 160°F (71°C) in the thickest part
• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest