Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop spinach.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef, onions and Italian Seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 5-6 min.**Season with salt and pepper.

Add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

When beef is done, carefully drain and discard excess fat. Reduce heat to medium. Add spinach. Cook, stirring often, until spinach wilts, 1-2 min. Add garlic puree and sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, reserved pasta water, cream and half the Parmesan to the pan with beef. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Add sauce to the pot with rigatoni. Season with salt and pepper, then stir to combine. Divide beef and spinach rigatoni between bowls. Sprinkle remaining Parmesan over top. Sprinkle chili flakes over top, if desired.