Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Drain pasta in a colander. Set aside.
While pasta cooks, make sauce.
Prepare the Ingredients
Stem and mince oregano.
Halve and peel onion. Cut halves into ¼" dice.
Stem, seed, remove ribs, and cut red bell pepper into ¼" dice.
Make the Medallions
In a mixing bowl, combine half the oregano (reserve remaining for garnish) and panko.
Place goat cheese medallions in panko mixture and gently press into cheese. Be sure to completely coat disks, pressing panko into goat cheese. There may be leftover panko mixture.
Place a small non-stick pan with 2 Tbsp. olive oil over medium heat. Add goat cheese medallions to hot pan. Cook undisturbed, 30 seconds per side.
Remove from burner and set aside.
Make the Sauce
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add onion and red bell pepper to hot pan. Stir occasionally until tender, 6-8 minutes.
Add marinara sauce and red pepper flakes (to taste.) Stir to combine.
Remove from heat and set aside.
Finish the Dish
Plate dish as pictured on front of card, spooning sauce over pasta and garnishing with goat cheese medallions and remaining oregano. Bon appètit!