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1 Yellow Onion

1 Bell Pepper

2 Cloves of Garlic

1 Poblano Pepper

1 Jalapeno

4oz Fresh Mozzarella

1tbsp Tuscan Heat Spice

6oz Penne or Pasta of Choice

14oz Marinara Sauce

¼ cup Parmesan Cheese

¼ cup Panko Breadcrumbs

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Instructions

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 mozzarella into ½-inch cubes.

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

3. Meanwhile, heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add bell pepper and cook, stirring, until just browned, 4-6 minutes. Stir in onion, garlic, and half the Tuscan Heat Spice (you’ll use the rest later). Cook, stirring, until onion is softened, 3-5 minutes. Season with salt and pepper.

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, 3-4 minutes. Stir in half the Parmesan (you’ll use the rest later). Season with plenty of salt and pepper. TIP: If your pan is not ovenproof, transfer pasta now to a baking dish.

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

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