Cheesy Baked Penne with Zucchini and Marinara

This baked penne pasta turns simple ingredients into a hearty, satisfying meal. Tender zucchini and onion are sautéed with Tuscan herbs, then tossed with al dente penne and rich marinara sauce. A topping of fresh mozzarella and a crispy Parmesan-panko crust adds the perfect finishing touch.

Broiled until golden and bubbly, this dish is finished with a drizzle of basil oil for a fresh, aromatic note. It’s an easy, one-pan dinner that delivers big flavor with minimal effort.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView 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

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat broiler to high or oven to 500°F. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and dice zucchini into ¼-inch pieces. Halve, peel and dice onion. Mince or grate garlic. Cut mozzarella into ½-inch cubes.
2. Once water is boiling, add penne. Cook until al dente, 9-11 minutes. Reserve 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 until just browned, 4-6 minutes. Stir in onion, garlic and half the Tuscan Heat Spice. Cook until onion is softened, 3-5 minutes. Season with salt and pepper.
4. Add marinara sauce, penne, remaining Tuscan Heat Spice and reserved pasta water. Stir to combine. Simmer until warmed through, 3-4 minutes. Stir in half the Parmesan. Season with salt and pepper. If pan is not ovenproof, transfer mixture to a baking dish.
5. In a small bowl, stir together panko, remaining Parmesan and a drizzle of olive oil. Top penne mixture with mozzarella, then panko mixture.
6. Broil or bake until panko is golden brown, sauce is bubbly and cheese is melted, 5-7 minutes. Watch carefully to avoid burning. Let cool slightly, then divide among plates. 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 as needed.

Can I make this dish ahead?

You can assemble the dish up to the broiling step and refrigerate. Broil just before serving, adding a few extra minutes.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon garlic powder and ¼ teaspoon red pepper flakes.