Cheesy Baked Penne with Zucchini and Tuscan Herbs

Transform simple pasta into a hearty, flavor-packed meal with this baked penne dish. Tender zucchini, sweet onion and garlic are sautéed with Tuscan herbs, then tossed with al dente penne and a robust marinara sauce. A blend of fresh mozzarella and a crispy Parmesan-panko topping takes it over the top.

Baked until bubbly and golden, this dish delivers layers of cheesy, herbaceous and slightly spicy flavors. Perfect for a cozy dinner, it comes together quickly and will become a family favorite.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat broiler to high. Bring a large pot of salted water to a boil. Cut zucchini into ¼-inch cubes. Cut mozzarella into ½-inch cubes. Peel and chop onion. Mince garlic. Pick half the basil leaves and roughly chop; reserve remaining for garnish.
2. Add penne to boiling water and cook until al dente, 9-11 minutes. Reserve ½ cup pasta water, then drain.
3. Meanwhile, heat olive oil in a large ovenproof pan over medium-high heat. Add zucchini and cook until starting to brown, about 5 minutes. Add onion, garlic and half the Tuscan Heat Spice; cook until onion softens, 3-5 minutes. Season with salt and pepper.
4. Stir in marinara sauce, cooked penne, remaining Tuscan Heat Spice and reserved pasta water. Simmer until warmed through, 3-4 minutes. Stir in chopped basil and half the Parmesan. Season with salt and pepper. If pan is not ovenproof, transfer mixture to an 8×11-inch baking dish.
5. Scatter mozzarella over pasta. In a small bowl, mix remaining Parmesan, panko and a drizzle of olive oil; sprinkle over pasta.
6. Broil until panko is golden and sauce is bubbly, 5-7 minutes. Watch closely to prevent burning. Let cool slightly, then tear remaining basil leaves over 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.

Can I make this dish ahead of time?

You can assemble the pasta and sauce, then refrigerate. Add the mozzarella and panko topping just before broiling.

Is Tuscan Heat Spice spicy?

It has a mild to moderate heat. If you prefer less spice, use only half the amount.