Penne Giardiniera "Tray Bake": A Modern Twist on Our Signature Dish

An Alternative Penne Giardiniera Recipe - Ideal For Family Meals

At Carluccio’s, there is a dish that truly represents our history and heritage: Penne Giardiniera. Created by Antonio Carluccio himself, this blend of Pugliese penne, vibrant courgette, and crispy spinach balls has become a true cult classic.

But we know that modern life is busy. Sometimes, you want the soul-warming flavours of our signature pasta with the "set-and-forget" convenience of a family meal.

Enter the Penne Giardiniera Tray Bake. By slightly adapting the method, we’ve created a version that allows the flavours to meld in the oven, giving you crispy edges, melty cheese, and that unmistakable chilli and garlic kick—all in one dish.

The Ingredients (Serves 4)

• 500g Carluccio’s Penne Regine: These sturdy ridges are perfect for catching the sauce.

• 300g Courgettes: Coarsely grated (the secret to the sauce's texture).

• 2 Garlic Cloves: Finely sliced.

• 1-2 Red Chillies: Finely chopped (adjust to your heat preference).

• 60g Italian Hard Cheese: Freshly grated (Parmigiano Reggiano or Pecorino).

• 1 Ball of Mozzarella: Torn into bite-sized pieces for that tray-bake melt.

• Carluccio’s Extra Virgin Olive Oil: For drizzling.

• The Signature Topping: A handful of spinach and breadcrumb "balls" (make these ahead via the recipe here, or use fresh spinach and toasted breadcrumbs for a quick version).

The Method

1. Par-Boil the Pasta Preheat your oven to 200°C. Boil your Penne Regine in salted water for about 2 minutes less than the packet instructions. It should be very "al dente," as it will finish cooking in the oven with the moisture from the courgettes.

2. Prepare the Base In a large roasting tray, toss the grated courgettes, sliced garlic, and chillies with a generous glug of Extra Virgin Olive Oil. Season well with sea salt and black pepper.

3. Combine Drain the pasta (reserving a small mug of pasta water) and add it directly into the roasting tray. Toss everything together so the penne is coated in the oil, garlic, and courgette. If it looks a little dry, add a splash of the reserved pasta water—this will create a silky sauce as it bakes.

4. The Cheese Layer Scatter the grated hard cheese and the torn mozzarella over the top. The mozzarella will provide those golden, bubbling pockets of joy that define a great tray bake.

5. The Crispy Finish Top the dish with your spinach mixture or seasoned breadcrumbs. Place the tray in the oven for 15–20 minutes until the cheese is golden and bubbling, and the pasta edges have a slight, delicious crunch.

Why It Works

The magic of the original Penne Giardiniera lies in the way the courgettes break down to coat the pasta. In the oven, this process happens beautifully—the courgettes release their moisture to finish cooking the penne, while the top layer of cheese creates a crust that seals in the garlic and chilli aromas.

It’s the same "minimum fuss" philosophy Antonio loved, just reimagined for a busy weeknight.