Pasta Parmesan

🥘 Ingredients

• basil oil
  1 tbsp
• bell pepper
  2 unit
• black pepper
  1 tsp
• fresh mozzarella
  6 oz
• garlic
  3 cloves
• marinara sauce
  1 jar
• olive oil
  2 tbsp
• onion
  1 unit
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ½ cup
• penne pasta
  12 oz
• salt
  1 tsp
• tuscan heat spice
  1 unit

🍳 Cookware

• large pot
• large pan
• small bowl

1. 

   1

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

   bell pepper: 2 unit, onion: 1 unit, garlic: 3 cloves, fresh mozzarella: 6 oz
2. 

   2

   Once water is boiling, add penne pasta to pot. Cook until al dente ⏱️ 10 minutes . Reserve ½ cup pasta cooking water, then drain.

   penne pasta: 12 oz
3. 

   3

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

   olive oil: 2 tbsp, tuscan heat spice: 1 unit, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Add marinara sauce , penne, remaining tuscan heat spice, and reserved pasta cooking water to pan with veggies; stir to combine. Let simmer until warmed through ⏱️ 3 minutes . Stir in half the parmesan cheese . Season with plenty of salt and pepper. > TIP: If your pan is not ovenproof, transfer pasta now to a baking dish.

   marinara sauce: 1 jar, parmesan cheese: ½ cup
5. 

   5

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

   panko breadcrumbs: ½ cup
6. 

   6

   Transfer pasta to top rack and broil until panko is golden brown, sauce is bubbly, and cheese has melted ⏱️ 6 minutes . Watch carefully to avoid burning. Let cool slightly, then divide between plates or bowls. Drizzle with basil oil and serve.

   basil oil: 1 tbsp