• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper lengthwise; remove stem and seeds. Thinly slice chives. Tear mozzarella into bite-size pieces.

• Rub each bell pepper half with a drizzle of olive oil; season with salt and pepper. Place on a baking sheet, cut sides down. • Roast on top rack until softened and lightly charred, 20-25 minutes.

• Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just melted, 30 seconds. Stir in panko and season with salt.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and set aside. **While pasta cooks, rinse shrimp* under cold water, then pat dry with paper towels or open package of chicken* and drain off any excess liquid. Season all over with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add shrimp or chicken in a single layer; cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.**

• While pasta cooks, heat a large, preferably ovenproof, pan over medium-high heat. Add marinara, 1⁄2 cup water (3⁄4 cup for 4 servings), half the chives, a pinch of chili flakes, and a big pinch of salt; stir to combine. Bring to a boil, then reduce heat to medium. Simmer until slightly thickened, 3-5 minutes. • Turn off heat; stir in cream cheese until melted and combined. Season with salt and pepper. • Use pan used for shrimp or chicken here.

• Once bell pepper is done roasting, remove from oven and let cool slightly. Transfer bell pepper to a cutting board, then thinly slice. • Heat broiler to high. Stir sliced bell pepper and drained cavatappi into pan with sauce. If sauce seems too thick, add a splash of water. Season with salt and pepper. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Sprinkle pasta mixture with mozzarella and panko. Broil until cheese melts and panko is golden brown, 2-4 minutes. (Watch carefully to avoid burning!) **Stir shrimp or chicken into pan with bell pepper and cavatappi.**

• Sprinkle pasta bake with remaining chives and as many remaining chili flakes as you like. Serve family style or divide between plates. ***Shrimp are fully cooked when internal temperature reaches 145°.***