3 tablespoons Pompeian Robust Extra Virgin Olive Oil
1 cup panko crumbs
1 teaspoon dried Italian seasoning blend
1 ½ cups half and half
4 ounces cream cheese
2 ¼ cups shredded orange cheddar cheese
8 ounces dried rotini or other short pasta
2 tablespoons chopped fresh parsley



  1. Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil.
  2. Heat a large ovenproof skillet over medium heat. Add 2 tablespoons of Pompeian Robust Extra Virgin Olive Oil, the panko and Italian seasoning, stirring to coat the crumbs in the oil. Cook 5-7 minutes, stirring frequently, until the crumbs are golden. Transfer to a small bowl.
  3. Add the half and half to a saucepan and bring to a simmer. Stir in the cream cheese and 2 cups of the cheddar cheese. Cook 2-3 minutes, or until the cheeses are melted and the sauce is smooth.
  4. Cook the pasta in the boiling water until al dente, according to package directions. Drain and transfer to the skillet.
  5. Pour the cheese sauce over the pasta and stir to combine. Top the pasta with the remaining ¼ cheddar cheese and the toasted panko. Drizzle the remaining tablespoon of Pompeian Robust Extra Virgin Olive Oil over the top.
  6. Bake 20-22 minutes, until the cheese sauce is bubbling. Sprinkle the parsley over the pasta and serve.