Cheesy Baked Penne with Zucchini and Tuscan Herbs

This baked penne pasta is anything but basic. Tender zucchini, sweet onions and garlic are sautéed with a blend of Tuscan herbs and spices, then tossed with al dente penne in a rich marinara sauce. The dish is topped with fresh mozzarella and a crispy Parmesan-panko crust, then broiled until golden and bubbly.

The result is a comforting, cheesy and slightly spicy meal that comes together in under an hour. A final drizzle of basil oil adds a fresh, herbaceous finish that elevates every bite. Perfect for a cozy weeknight dinner or a casual gathering.

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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. Bring a large pot of salted water to a boil. Preheat the broiler to high. 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 and 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. Cook, tossing, until the onion is softened, 3-5 minutes. Season with salt and pepper.
4. Add the marinara sauce, cooked penne, remaining Tuscan Heat Spice and reserved pasta cooking water to the pan. Stir to combine and 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 cubes over the pasta. In a small bowl, stir together the remaining Parmesan, panko breadcrumbs 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. Keep an eye on it to prevent burning. Let cool slightly, then drizzle with basil oil before serving.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, you can substitute penne with other short pasta shapes like rigatoni, fusilli or farfalle. Adjust cooking time according to package directions.

Can I make this dish ahead of time?

You can assemble the pasta mixture (without the breadcrumb topping) up to a day in advance. When ready to bake, add the topping and broil as directed. You may need to add a few extra minutes if starting from cold.

How do I store leftovers?

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