Ingredients Weight Measure
Penne pasta 1 lb.
Grilled zucchini, sliced thinly 2 cups
Spanish onion, sliced 1 cup
Tomatoes, chopped 4 ea.
Tuscan olives, pitted and sliced 16 ea.
Basil, chopped 1/2 bunch
TABASCO® brand Original Red Sauce 1/3 cup
Lemon juice 2 Tbsp.
Ricotta cheese 2 cups
Dill, minced 1/4 cup
Havarti cheese, shredded 1/2 lb.
Kosher salt 2 Tbsp.


  1. Preheat oven to 350°F.
  2. Cook penne according to directions; allow to cool.
  3. In a medium bowl, combine cooled pasta with grilled zucchini, onion, tomato, olives, basil, TABASCO® Sauce and lemon juice.
  4. In a small bowl, combine ricotta, dill, shredded havarti and salt. Fold into the pasta-vegetable mixture.
  5. Bake in a covered pan for 12 to 14 min.

Yield: 8 servings