Pasta Parmesan

Once water boils, add penne to pot. Cook until al dente, 9-11 minutes. Carefully scoop out ½ cup pasta cooking water, then drain.

Meanwhile, heat a large drizzle of olive oil in a large pan over mediumhigh heat (use an ovenproof pan if you have one). Add zucchini and cook, stirring, until just browned, about 5 minutes. Add onion, garlic, and half the Tuscan Heat Spice (we’ll use the rest later). Cook, stirring, until softened, 3-5 minutes. Season with salt and pepper.

Add marinara sauce, penne, remaining Tuscan Heat Spice, and reserved pasta cooking water to pan and stir to combine. Let simmer until warmed through, 3-4 minutes. Stir in chopped basil and half the Parmesan. Season with plenty of salt and pepper. TIP: If your pan is not ovenproof, transfer contents to an 8-by-11-inch baking dish at this point. For 4 servings, transfer to a 9-by-13-inch baking dish..

Scatter mozzarella over pasta in pan or dish. In a small bowl, combine panko, remaining Parmesan, and a drizzle of olive oil, then sprinkle over pasta.