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Pasta Parmesan

Pasta Parmesan

with Bell Pepper, Tuscan Herbs & Marinara Sauce

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Pasta in tomato sauce can be a fantastic feast—it just needs a few accents to take it beyond basic. Luckily, we’ve got some good ones. This penne in marinara comes with bell pepper, Tuscan herbs and spices, a cheesy breadcrumb crust, and a drizzle of basil oil. Once you’ve tossed everything together and popped it in the oven, you’re just minutes away from cheesy, herbaceous, saucy, and just ever so slightly spicy bliss.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Bell Pepper

1 unit

Yellow Onion

2 clove


4 ounce

Fresh Mozzarella


6 ounce

Penne Pasta


1 tablespoon

Tuscan Heat Spice

14 ounce

Marinara Cup

¼ cup

Parmesan Cheese


¼ cup

Panko Breadcrumbs


5 teaspoon

Basil Oil

Not included in your delivery

1 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3473 kJ
Calories830 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate93 g
Sugar16 g
Dietary Fiber7 g
Protein27 g
Cholesterol55 mg
Sodium1010 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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


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.