• Before starting, preheat the broiler to high. 
• Bring a large pot of salted water to a boil. 
• Wash and dry all produce.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop spinach.
• Peel, then mince or grate garlic.

• To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
• Strain rigatoni, then return to the pot, off heat.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1 tsp (2 tsp) oil, then protein shreds and zucchini. 
• Cook for 6-8 min, tossing occasionally, until cooked through.**

• To the pan with protein shreds and zucchini, add garlic, half the Italian Seasoning (use all for 4 servings) and 1/4 tsp (1/2 tsp) garlic salt. Season with pepper.
• Cook for 1 min, stirring often, until fragrant.
• Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese and half the mozzarella. Cook for 1-2 min, stirring often, until spinach is wilted and sauce is smooth.
• Season with salt and pepper.

• Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 servings, grease a 9x13-inch baking dish with 1 tsp oil.)
• When sauce is done, add to the pot with rigatoni, then stir to coat.
• Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
• Broil in the middle of the oven for 1-3 min, until cheese melts. (TIP: Keep your eye on cheese so it doesn't burn!)

• Let baked rigatoni cool for 2-3 min before serving.
• Divide between bowls.

If you've opted to get plant-based protein shreds, when the pan is hot, add 1 tsp (2 tsp) oil, then protein shreds and zucchini. Cook the same way the recipe instructs you to cook beef, tossing occasionally for 6-8 min, until cooked through.** Disregard instructions to drain excess fat.