Cheesy Penne Pasta Bake with Zucchini and Marinara

Sometimes the simplest pasta dishes are the most satisfying. This baked penne combines tender zucchini, rich marinara sauce and a blend of Tuscan herbs, all topped with gooey mozzarella and a golden, cheesy breadcrumb crust. A drizzle of aromatic basil oil adds a fresh finish that elevates every bite.

Perfect for busy weeknights, this oven-ready meal comes together quickly with minimal prep. The vegetables soften as they bake, the sauce thickens and the topping turns irresistibly crispy. Serve it straight from the oven for a comforting dinner that feels like a treat.

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Ingredients

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil.
2. Cook the penne pasta according to package directions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, dice the onion and zucchini into small cubes. Mince the garlic clove.
4. In a large oven-safe skillet or baking dish, heat a drizzle of olive oil over medium heat. Add the onion and zucchini and cook until softened, about 5 minutes. Stir in the garlic and Tuscan Heat Spice and cook for 1 minute more.
5. Add the marinara sauce to the skillet and stir to combine. Let it simmer for 2 minutes.
6. Stir in the cooked penne pasta. Tear the fresh mozzarella into small pieces and scatter over the top.
7. In a small bowl, mix the panko breadcrumbs, Parmesan cheese and a pinch of salt and pepper. Sprinkle this mixture evenly over the pasta.
8. Transfer the skillet to the oven and bake until the topping is golden and the sauce is bubbly, about 10-12 minutes.
9. Remove from the oven and drizzle the basil oil over the top. Let cool for 2-3 minutes before serving.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like rigatoni, fusilli or farfalle works well in this dish.

Can I make this dish ahead of time?

You can assemble the dish (without the breadcrumb topping) up to a day in advance. Add the topping just before baking.

Is this recipe spicy?

The Tuscan Heat Spice adds a mild warmth. For less heat, reduce the amount or omit it.