One-Pan Smashed Zucchini Tomato Meatball Penne Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality olive oil—it's a key ingredient in this dish. The oil helps braise the vegetables and carries the flavors of the tomatoes and zucchini.

Don't be shy with the salt; it brings out the natural sweetness of the vegetables. If you like a little heat, add an extra pinch of chili flakes when you season the sauce.

When mashing, use a potato masher rather than a food processor to keep the texture rustic. The goal is a chunky ragù, not a smooth puree.

If you have leftover pasta water, you can add a splash to loosen the sauce if it thickens too much. This dish is best served immediately, but leftovers can be reheated gently with a splash of water or broth.

Variations

• Spicy Sausage: Replace the beef meatballs with spicy Italian sausage links (casings removed). Brown the sausage in the skillet before adding the vegetables. The sausage will add heat and fennel flavor to the ragù.
• Vegetarian Version: Omit the meatballs and add a can of drained chickpeas or white beans for protein. Mash them slightly with the vegetables. Use vegetable broth instead of pasta water for extra flavor.
• Extra Herbs: Stir in a handful of fresh basil or parsley just before serving. The bright, herbal notes will balance the richness of the ragù. You can also add a pinch of dried oregano with the chili flakes.
• Creamy Twist: Stir in 1/4 cup of heavy cream or mascarpone after mashing the vegetables. This will make the sauce richer and silkier. Reduce the pasta water to 2 tablespoons to keep the sauce from becoming too thin.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or broth.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce. Or microwave in 30-second intervals, stirring in between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce.

The pasta will absorb some sauce as it sits, so you may want to add a little extra liquid when reheating.

You can prepare the ragù up to 2 days ahead. Cook the meatballs and vegetables, mash them, and let cool completely. Store in an airtight container in the refrigerator.

When ready to serve, reheat the ragù in a skillet, add cooked pasta and a splash of pasta water, and toss until heated through.

Serving ideas

Serve this penne ragù as a main course with a simple green salad and crusty bread to soak up any extra sauce. The rich, savory flavors pair well with a light vinaigrette and a glass of red wine. For a more substantial meal, add a side of sautéed greens or roasted vegetables.

This dish is also great for meal prep. Portion it into individual containers and refrigerate for up to 4 days. Reheat in the microwave or on the stovetop, adding a splash of water if needed. It's a satisfying lunch that holds up well.

Frequently asked questions

Recipe card

One-Pan Smashed Zucchini Tomato Meatball Penne

Prep 15 minCook 30 minTotal 45 minServes 4

Ingredients

• 1/2 cup olive oil
• 3 whole ripe tomatoes
• 2 whole zucchinis
• 3 large seasoned beef meatballs
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp chili flakes
• 250 g penne rigate pasta
• 1/4 cup pasta water

Instructions

1. 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.
2. 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).
3. 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.
4. 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.
5. Scoop a generous portion of the penne ragù onto plates or into bowls. Serve hot, with extra chili flakes on the side if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

580

Protein

24 g

Carbohydrates

48 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.