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Summer Skillet Pasta Bake

A one-pan weeknight dinner with tender penne pasta cooked directly in a fresh summer vegetable tomato sauce, topped with golden bubbling mozzarella and Parmesan cheese broiled to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium red bell pepper, diced
  • 1 can (28 oz) crushed tomatoes
  • 1½ cups chicken broth (or vegetable broth)
  • 2 cups dry penne pasta (uncooked)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • to taste salt and black pepper
  • 1½ cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • fresh basil for garnish

Method
 

Sauté the Aromatics
  1. Heat the olive oil in a large oven-safe skillet over medium heat. Add the diced onion and cook for about 3–4 minutes until it softens and turns slightly translucent.
  2. Add the minced garlic and stir for another 30 seconds until fragrant.
Add the Summer Vegetables
  1. Toss in the zucchini, cherry tomatoes, and bell pepper. Cook for 4–5 minutes, stirring occasionally, until the tomatoes start to blister and collapse slightly.
  2. Season generously with salt, black pepper, and Italian seasoning.
Build the Sauce
  1. Pour in the crushed tomatoes and chicken broth, then stir everything together until combined. Bring the mixture to a gentle boil.
  2. Add red pepper flakes if using. Taste the sauce and adjust seasoning as needed.
Cook the Pasta in the Skillet
  1. Stir in the dry pasta directly into the simmering sauce. Make sure the pasta is mostly submerged, then reduce heat to medium-low.
  2. Cover the skillet with a lid and let it cook for 15–18 minutes, stirring every 5 minutes so nothing sticks to the bottom, until the pasta is just al dente and most of the liquid has been absorbed into a thick, glossy sauce.
  3. Preheat your oven broiler to high during the last few minutes of stovetop cooking.
Add the Cheese and Broil
  1. Remove the lid and scatter the shredded mozzarella and Parmesan evenly over the top of the pasta.
  2. Transfer the skillet to the oven and broil for 3–5 minutes until the cheese is melted, bubbly, and golden brown in spots. Watch closely.
  3. Pull it out, let it rest for two minutes, then scatter fresh basil on top before serving.

Notes

Substitution ideas: Swap penne for rotini or rigatoni. Use ground turkey or white beans in place of plain broth for added protein. Skip red pepper flakes and sneak in finely grated carrots for picky eaters. Meal-prep tip: Chop all vegetables the night before and store in an airtight container in the fridge. Common mistakes to avoid: Stir pasta every 5 minutes to prevent sticking; if sauce looks dry before pasta is cooked, add a splash of broth or water; don't skip the broil step; pull pasta off stovetop while still slightly firm as it continues to cook under the broiler. Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze in portions for up to 2 months. Reheat refrigerated portions in a covered skillet over low heat with a small splash of broth, or microwave covered in 90-second intervals. Make-ahead: Cook pasta on stovetop, cool, and refrigerate covered for up to 24 hours. Add cheese and broil just before serving. Gluten-free pasta can be used — watch cooking time closely as it can soften faster. To add meat, brown Italian sausage or ground beef first, drain excess fat, then proceed with onion and garlic.