Begin by dicing one onion and one bell pepper, setting the colorful veggies aside for later. Grate 4 oz each of Swiss and cheddar cheese, preparing your creamy topping. In a separate pot, boil salted water for cooking your 16 oz of Barilla penne pasta.

Once the water is at a rolling boil, add the penne pasta and cook it until just al dente, about 9-10 minutes. Drain the pasta and set it aside in a large bowl to cool slightly.

In a skillet, melt 4 tablespoons of unsalted butter over medium heat. Add the diced onions and bell peppers, sautéing for about 5-7 minutes until softened. Stir in the oregano, garlic powder, salt, and pepper.

In the large bowl with your cooled pasta, gently fold in the sautéed vegetable mixture, along with the lump crab meat and sour cream. Mix until everything is well combined.

Grease a 9x13 inch baking dish, then carefully transfer the combined pasta mixture into it. Top with the grated Swiss and cheddar cheeses.

Preheat your oven to 350°F and bake the Baked Crab Pasta for about 20 minutes, or until the cheese is melted and bubbling.

After baking, remove from the oven and allow to rest for 5-10 minutes before serving. Garnish with chopped green onions.