Pasta Parmesan

🥘 Ingredients

• Parmesan cheese (divided)
  ¼ cup
• Tuscan Heat Spice (divided; you'll use the rest later)
  1 tbsp
• basil oil
  5 tsp
• bell pepper
  1 unit
• black pepper
• fresh mozzarella
  4 oz
• garlic
  1 clove
• marinara sauce
  14 oz
• olive oil
• onion
  1 unit
• panko breadcrumbs
  ¼ cup
• penne pasta
  6 oz
• salt

🍳 Cookware

• large pot
• large pot
• strainer
• large pan
• large pan
• baking dish
• small bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Core, deseed, and dice bell pepper . Halve, peel, and dice onion . Mince or grate garlic . Cut fresh mozzarella into ½-inch cubes.

   bell pepper: 1 unit, onion: 1 unit, garlic: 1 clove, fresh mozzarella: 4 oz
2. 

   2

   Once water is boiling, add penne pasta to the large pot . Cook until al dente, ⏱️ 9-11 minutes . Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain using a strainer .

   penne pasta: 6 oz
3. 

   3

   Meanwhile, heat a large drizzle of olive oil in a large pan over medium-high heat. Add the diced bell pepper and cook, stirring, until just browned, ⏱️ 4-6 minutes . Stir in onion, garlic, and half the Tuscan Heat Spice . Cook, stirring, until onion is softened, ⏱️ 3-5 minutes . Season with salt and black pepper .

   olive oil, Tuscan Heat Spice: 1 tbsp (divided; you'll use the rest later), salt, black pepper
4. 

   4

   Add marinara sauce , penne, remaining Tuscan Heat Spice, and reserved pasta cooking water to the large pan with the veggies; stir to combine. Let simmer until warmed through, ⏱️ 3-4 minutes . Stir in half the Parmesan cheese . Season with plenty of salt and pepper. If your pan is not ovenproof, transfer pasta now to a baking dish .

   marinara sauce: 14 oz, Parmesan cheese: ¼ cup (divided)
5. 

   5

   In a small bowl , stir together panko breadcrumbs , remaining Parmesan, and a drizzle of olive oil. Top pasta with mozzarella, then the panko mixture.

   panko breadcrumbs: ¼ cup
6. 

   6

   Transfer pasta to the top rack and broil until the panko is golden brown, the sauce is bubbly, and the cheese has melted, ⏱️ 5-7 minutes . Watch carefully to avoid burning. Let cool slightly, then divide between plates or bowls. Drizzle with basil oil and serve.

   basil oil: 5 tsp