Baked Penne with Zucchini, Marinara and Cheesy Breadcrumb Crust

This baked penne pasta dish transforms simple ingredients into a comforting, flavor-packed meal. Tender zucchini, sweet onions and garlic are sautéed with Tuscan herbs, then tossed with al dente penne and a robust marinara sauce. A blend of mozzarella and Parmesan creates a creamy, cheesy base, while a crunchy panko breadcrumb topping adds the perfect contrast.

Finished under the broiler until golden and bubbly, this dish is finished with fresh basil for a pop of color and freshness. It’s an easy, satisfying dinner that brings a touch of Italian-inspired warmth to your table.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high. Bring a large pot of salted water to a boil. Cut the zucchini into ¼-inch cubes. Cut the mozzarella into ½-inch cubes. Peel, halve and chop the onion. Mince or grate the garlic. Pick half the basil leaves from the stems and roughly chop; save the rest for garnish.
2. Once the water boils, add the penne and cook until al dente, 9-11 minutes. Scoop out ½ cup of the pasta cooking water, then drain the pasta.
3. Meanwhile, heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the zucchini and cook, tossing, until it starts to brown, about 5 minutes. Add the onion, garlic and half the Tuscan heat spice. Cook, tossing, until the onion is softened, 3-5 minutes. Season with salt and pepper.
4. Add the marinara sauce, cooked penne, remaining Tuscan heat spice and the reserved pasta cooking water to the pan. Stir to combine and let simmer until warmed through, 3-4 minutes. Stir in the chopped basil and half the Parmesan. Season generously with salt and pepper. (If your pan is not ovenproof, transfer the mixture to an 8-by-11-inch baking dish.)
5. Scatter the mozzarella cubes over the pasta. In a small bowl, mix the remaining Parmesan, panko and a drizzle of olive oil. Sprinkle this mixture evenly over the pasta.
6. Place the pan or dish under the broiler and broil until the panko is golden brown and the sauce is bubbly, 5-7 minutes. Watch carefully to prevent burning. Let cool slightly, then tear the remaining basil leaves over the top. Divide among plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the pasta up to the point of broiling, then cover and refrigerate. When ready, broil as directed, adding a few extra minutes if needed.

Is there a substitute for Tuscan Heat Spice?

Mix ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon red pepper flakes and a pinch of garlic powder as a substitute.