Double Cheese, Thyme & Zucchini Baked Penne

Add the penne (use suggested amount) to the boiling water and cook for 10 minutes, or until “al dente.” Stir the pasta regularly to ensure it doesn’t stick. Drain. Note: Be sure to add the correct amount of pasta so that your dish is balanced, just the way we planned it.

While the pasta is cooking, heat 1/2 the olive oil in a large frying pan over a medium-high heat. Add the chopped brown onion and chilli flakes (if using) and cook for 5 minutes, or until the onion has softened. TIP: Some like it hot, but if you're spice sensitive, use less chilli flakes. Add the zucchini, 1/2 the baby spinach leaves, the diced tomatoes, the cooking cream and thyme. Stir to combine. Simmer for 5 minutes, or until the sauce has reduced and thickened slightly. Season to taste with a pinch of salt and pepper.

Add the penne to the pan with the sauce. Add 1/2 the grated Cheddar cheese and 1/2 the Mozzarella cheese and stir to combine. Scoop the mixture into a medium baking dish.

Sprinkle the remaining Cheddar cheese, Mozzarella cheese and the panko breadcrumbs over the top of the pasta. Bake for 10 minutes, or until the cheese has melted and the breadcrumbs are golden.