Cheesy Baked Penne with Zucchini and Marinara

This baked penne dish transforms simple ingredients into a hearty, satisfying meal. Tender zucchini and aromatic herbs complement a robust marinara sauce, while a golden crust of Parmesan and panko adds irresistible crunch.

Perfect for a weeknight dinner, this recipe comes together quickly and bakes to bubbly perfection. Serve it straight from the oven for a comforting, cheesy experience that everyone will love.

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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. Preheat the broiler to high. Bring a large pot of salted water to a boil. Cut the zucchini into ¼-inch cubes. Cut the mozzarella into ½-inch cubes. Peel and finely chop the onion. Mince or grate the garlic. Pick half the basil leaves and roughly chop; save the rest for garnish.
2. Add the penne to the boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup of pasta cooking water, then drain the pasta.
3. Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Add the zucchini and cook, tossing, until browned, about 5 minutes. Add the onion, garlic and half the Tuscan Heat Spice. Cook, tossing, until the onion softens, 3-5 minutes. Season with salt and pepper.
4. Stir in the marinara sauce, cooked penne, remaining Tuscan Heat Spice and the reserved pasta water. Simmer until warmed through, 3-4 minutes. Mix in the chopped basil and half the Parmesan. Season generously with salt and pepper. If your pan is not ovenproof, transfer the mixture to an 8×11-inch baking dish.
5. Scatter the mozzarella cubes over the pasta. In a small bowl, combine the remaining Parmesan, panko and a drizzle of olive oil. Sprinkle this mixture evenly over the pasta.
6. Place the pan or dish under the broiler and broil until the panko is golden brown and the sauce is bubbly, 5-7 minutes. Watch carefully to prevent burning. Let cool slightly, then tear the remaining basil leaves and scatter on top. Divide among plates 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?

This recipe is already vegetarian. Ensure the Parmesan is made with vegetarian rennet if desired.

Can I prepare this ahead of time?

You can assemble the dish up to step 4, then cover and refrigerate. When ready, add the cheese and topping, then broil as directed, adding a few extra minutes.