Cheesy Baked Penne with Zucchini and Marinara

Transform simple pantry staples into a hearty, oven-baked pasta that feels like a special occasion. This dish combines al dente penne with a rich marinara sauce, sautéed zucchini and a blend of Tuscan spices, then gets topped with fresh mozzarella and a crispy Parmesan-panko crust. A quick broil gives it that golden, bubbly finish everyone loves.

Perfect for busy weeknights, this recipe comes together in about 35 minutes with minimal fuss. The zucchini adds a pleasant texture, while the herbaceous sauce and melted cheese create a comforting, satisfying meal. Serve it straight from the oven for a cozy dinner that pairs well with a simple green salad.

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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. 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. Pick half the basil leaves from stems and roughly chop (save the rest for garnish).
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, stirring, until just browned, about 5 minutes. Add onion, garlic and half the Tuscan Heat Spice. Cook, stirring, until 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 and stir to combine. Let simmer until warmed through, 3-4 minutes. Stir in chopped basil and half the Parmesan. Season with plenty of salt and pepper. If your pan is not ovenproof, transfer contents to an 8-by-11-inch baking dish at this point.
5. Scatter mozzarella over pasta in pan or dish. In a small bowl, combine panko, remaining Parmesan and a drizzle of olive oil, then sprinkle over pasta.
6. Place pan or dish under broiler and broil until panko is golden brown and sauce is bubbly, 5-7 minutes. Keep an eye out for any burning. Let cool slightly. Tear remaining basil leaves and scatter over top. Divide between bowls or plates and serve.

Recipe Tips

FAQ

Can I use a different type of pasta?

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 broiling step, then cover and refrigerate. When ready, broil as directed, adding a few extra minutes if needed.

Is there a substitute for Tuscan Heat Spice?

You can use a mix of dried oregano, thyme, rosemary and a pinch of red pepper flakes to mimic the flavor.