Cheesy Baked Penne with Zucchini and Marinara

Pasta in tomato sauce can be a fantastic feast-it just needs a few accents to take it beyond basic. Luckily, we’ve got some good ones. This penne in marinara comes with zucchini, Tuscan herbs and spices, basil and a cheesy breadcrumb crust.

Once you’ve tossed everything together and popped it in the oven, you’re just minutes away from cheesy, herbaceous, saucy and just ever so slightly spicy bliss.

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

Can I make this dish vegetarian?

This recipe is already vegetarian. For a vegan version, omit the cheeses and use vegan alternatives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.