An Italian classic from a modern chef, David Scott. We fold gluten-free penne pasta into a creamy blend of fresh ricotta cheese, sautéed zucchini, grape tomatoes, kale, and herbs, then top it with mozzarella and Parmesan cheese. We bake the dish al forno (translation: baked in the oven!) and place it inside of our standard tray, ready to heat and eat. Mangia!