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

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. Wash and dry all produce. Bring a large pot of salted water to a boil. Preheat broiler to high. 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, tossing, until starting to brown, about 5 minutes. Toss in onion, garlic and 1½ tsp Tuscan heat spice (we’ll use the rest later). Cook, tossing, until onion is 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. TIP: 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. Stir together remaining Parmesan, panko and a drizzle of olive oil in a small bowl, 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. (TIP: Keep an eye out for any burning.) Let cool slightly. Tear remaining basil leaves from stems and scatter over top, then divide between plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well.

Can I make this dish vegetarian?

It already is vegetarian! Check that your Parmesan is made with vegetarian rennet if needed.

How do I store leftovers?

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