Baked Penne with Zucchini, Marinara and Cheesy Breadcrumb Crust

Transform simple pasta into a feast with this baked penne dish. Tender zucchini, aromatic Tuscan herbs and a rich marinara sauce come together under a crispy Parmesan-panko crust. It’s a comforting, slightly spicy meal that’s perfect for weeknights.

This recipe combines al dente penne with sautéed vegetables and a cheesy topping that broils to golden perfection. A drizzle of basil oil adds a fresh finish. Serve it straight from the oven for a satisfying dinner.

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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. Bring a large pot of salted water to a boil. Preheat broiler to high. Wash and dry all produce. Cut zucchini into ¼-inch cubes. Cut mozzarella into ½-inch cubes. Peel, halve and chop onion. Mince or grate garlic.
2. Once water boils, add penne to pot. Cook until al dente, 9-11 minutes. Carefully scoop out ½ cup pasta cooking water, then drain.
3. Meanwhile, heat a large drizzle of olive oil in a large ovenproof pan over medium-high heat. Add zucchini and cook, tossing, until just browned, about 5 minutes. Toss in onion, garlic and half the Tuscan Heat Spice. Cook, tossing, until onion is softened, 3-5 minutes. Season with salt and pepper.
4. Add marinara sauce, penne, remaining Tuscan Heat Spice and reserved pasta cooking water to pan; stir to combine. Let simmer until warmed through, 3-4 minutes. Stir in half the Parmesan. Season with salt and pepper. If your pan is not ovenproof, transfer mixture to an 8-by-11-inch baking dish.
5. Scatter mozzarella over pasta. In a small bowl, stir together remaining Parmesan, panko and a drizzle of olive oil; sprinkle over pasta.
6. Place pan or dish under broiler and broil until panko is golden brown and sauce is bubbly, 5-7 minutes. Watch carefully to avoid burning. Let cool slightly, then drizzle with basil oil 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.

How do I make this dish vegetarian?

The recipe is already vegetarian. For a vegan version, omit the cheeses and use a dairy-free alternative.

Can I prepare this ahead of time?

You can assemble the dish (without broiling) and refrigerate for up to 24 hours. Broil just before serving, adding a few extra minutes.