Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil
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
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
Cook the pasta in the boiling water until al dente, according to package directions. Drain and transfer to the skillet
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
Bake 20-22 minutes, until the cheese sauce is bubbling. Sprinkle the parsley over the pasta and serve
