Baked Penne with Zucchini, Marinara and Cheesy Breadcrumb Crust

This baked penne pasta brings together tender zucchini, a savory marinara sauce and a golden, cheesy breadcrumb crust for a satisfying meal. The combination of Tuscan herbs and a hint of spice adds depth, while the melted mozzarella and Parmesan create a delightful finish.

Perfect for a weeknight dinner, this dish comes together quickly with simple ingredients. The zucchini adds a fresh, mild flavor that pairs beautifully with the rich tomato sauce and the crunchy, cheesy topping. Serve it straight from the oven for a comforting, crowd-pleasing meal.

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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

5 teaspoon Basil OilView 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 or the oven to 500°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Dice the zucchini into ¼-inch pieces. Halve, peel and dice the onion. Mince or grate the garlic. Cut the mozzarella into ½-inch cubes.
2. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Carefully scoop out and reserve ½ cup of the pasta cooking water (¾ cup for 4 servings), then drain the pasta.
3. Meanwhile, heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add the zucchini and cook, stirring, until just browned, about 5 minutes. Stir in the onion, garlic and half of the Tuscan Heat Spice (the rest will be used later). Cook, stirring, until the onion is softened, 3-5 minutes. Season with salt and pepper.
4. Add the marinara sauce, penne, remaining Tuscan Heat Spice and the reserved pasta cooking water to the pan with the vegetables; stir to combine. Let simmer until warmed through, 3-4 minutes. Stir in half of the Parmesan. Season with plenty of salt and pepper. Tip: If your pan is not ovenproof, transfer the pasta to a baking dish at this point.
5. In a small bowl, stir together the panko, remaining Parmesan and a drizzle of olive oil. Top the pasta with the mozzarella cubes, then sprinkle the panko mixture evenly over the top.
6. Broil or bake the pasta on the top rack until the panko is golden brown and the sauce is bubbly, 5-7 minutes. Tip: Keep an eye out for any burning. Let cool slightly, then divide between plates or bowls and drizzle with basil oil. Serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes like rigatoni, fusilli or farfalle. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the pasta up to step 4, then cover and refrigerate. When ready to bake, add the cheese and breadcrumb topping and bake as directed, adding a few extra minutes if needed.

What can I use instead of Tuscan Heat Spice?

If you don’t have Tuscan Heat Spice, you can make a substitute by combining dried oregano, basil, rosemary and a pinch of red pepper flakes.