Begin by prepping your ingredients: dice one medium onion and one bell pepper into small pieces. Grate about a cup of Swiss cheese and a cup of cheddar cheese, ensuring they are ready to melt into your creamy Baked Crab Pasta.

Bring a large pot of salted water to a boil, then add the Barilla Penne pasta. Cook for about 8-10 minutes until it reaches al dente texture. Once done, drain the pasta in a colander and set it aside to cool slightly.

In a large skillet, melt 2 tablespoons of unsalted Kirkland butter over medium heat. Add the diced onion and bell pepper, sautéing for about 5-7 minutes until they become soft and fragrant.

Stir in a teaspoon of oregano, a teaspoon of garlic powder, salt, pepper, and a pinch of smoked paprika, cooking for an additional 30 seconds.

In a large mixing bowl, gently combine the cooked pasta, sautéed vegetables, 1 cup of lump crab meat, and 1 cup of Daisy sour cream. Carefully fold these ingredients together.

Transfer the creamy mixture into a greased 9x13 inch baking dish, spreading it evenly. Top with the grated Swiss and cheddar cheeses.

Preheat your oven to 350°F (175°C) and place the baking dish inside. Bake for 20 minutes, or until the cheese is bubbly and golden brown.

After removing the casserole from the oven, allow it to rest for 2-3 minutes. Garnish with freshly sliced green onions before serving.