Cheesy Baked Penne with Zucchini and Marinara

This baked penne pasta brings together tender zucchini, rich marinara sauce and a trio of cheeses for a hearty, satisfying dish. The pasta is tossed with Tuscan herbs and spices, then topped with fresh mozzarella and a crispy Parmesan-panko crust before being broiled to golden perfection.

A drizzle of basil oil adds a fresh finish that brightens every bite. It’s a simple yet impressive meal that comes together in about 35 minutes, perfect for busy weeknights or casual entertaining.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 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. Adjust oven rack to the top position and set the broiler to high. Bring a large pot of salted water to a boil. Wash and dry all produce. Trim and dice the zucchini into ¼-inch pieces. Halve, peel and dice the onion. Peel and mince or grate the garlic. Cut the fresh mozzarella into ½-inch cubes.
2. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
3. While the pasta cooks, heat a large drizzle of olive oil in a large, ovenproof pan over medium-high heat. Add the zucchini and cook, stirring, until just browned, 4-6 minutes. Stir in the onion, garlic and half of the Tuscan Heat Spice. Cook, stirring, 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 simmer until warmed through, 3-4 minutes. Stir in half of the Parmesan cheese. Season with salt and pepper to taste. Remove the pan from heat. (If your pan is not ovenproof, transfer the pasta mixture to a baking dish.)
5. In a small bowl, stir together the panko breadcrumbs, 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 the pasta on the top rack until the panko is golden brown, the sauce is bubbly and the cheese has melted, 5-7 minutes. Watch carefully to avoid burning. Let cool slightly, then divide among plates or bowls. Drizzle with basil oil and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I make this dish ahead of time?

You can assemble the pasta and toppings, then refrigerate. Broil just before serving, adding a few extra minutes if needed.

What can I substitute for Tuscan Heat Spice?

Mix 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes and 1/2 teaspoon garlic powder as a substitute.