Step 1

Heat broiler to high. Bring a large potof salted water to a boil. Wash and dryall produce. Core, deseed, and dice bellpepper. Halve, peel, and dice onion.Mince or grate garlic. Cut mozzarellainto ½-inch cubes.

Step 2

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

Step 3

Meanwhile, heat a large drizzle ofolive oil in a large, preferably ovenproof,pan over medium-high heat. Add bellpepper and cook, stirring, until justbrowned, 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.

Step 4

Add marinara sauce, penne,remaining Tuscan Heat Spice, andreserved pasta cooking water topan with veggies; stir to combine. Letsimmer until warmed through, 3-4minutes. Stir in half the Parmesan(you’ll use the rest later). Season withplenty of salt and pepper. TIP: If yourpan is not ovenproof, transfer pasta nowto a baking dish.

Step 5

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

Step 6

Transfer pasta to top rack andbroil until panko is golden brown, sauceis bubbly, and cheese has melted, 5-7minutes. (TIP: Watch carefully to avoidburning.) Let cool slightly, then dividebetween plates or bowls. Drizzle withbasil oil and serve.