Cheesy Tuscan Penne with Zucchini and Marinara

This baked penne dish transforms simple pantry staples into a comforting, flavor-packed meal. Tender zucchini and sweet onion are sautéed with aromatic Tuscan herbs, then tossed with al dente pasta and rich marinara sauce. A generous layer of fresh mozzarella and a crispy Parmesan-panko crust make every bite irresistibly cheesy and satisfying.

Perfect for busy weeknights, this recipe comes together in about 35 minutes with minimal fuss. The broiler gives the topping a beautiful golden crunch, while the basil garnish adds a fresh finish. Serve it straight from the oven for a cozy dinner that feels special without the effort.

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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. 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. Halve, peel and chop the onion. Mince or grate the garlic. Pick half the basil leaves from the stems and roughly chop; reserve the rest for garnish.
2. Once the water boils, add the penne and cook until al dente, 9-11 minutes. Carefully scoop out ½ cup of the 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, stirring, until just browned, about 5 minutes. Add the onion, garlic and half the Tuscan Heat Spice (reserve the rest). Cook, stirring, until softened, 3-5 minutes. Season with salt and pepper.
4. Add the marinara sauce, drained penne, remaining Tuscan Heat Spice and the reserved pasta cooking water to the pan. Stir to combine and let simmer until warmed through, 3-4 minutes. Stir 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-by-11-inch baking dish.)
5. Scatter the mozzarella cubes over the pasta. In a small bowl, combine the panko, remaining Parmesan 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 reserved basil leaves and scatter over the top. Divide among bowls or plates and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni, fusilli or farfalle works well. Adjust cooking time according to package directions.

How do I store leftovers?

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

Can I make this dish vegetarian?

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