Before starting, preheat your broiler to high. Wash and dry all produce. Quarter mushrooms. Heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then Italian sausage, mushrooms and onions. Cook, breaking up sausage with a spoon, until no pink remains, 3-4 min.\*\*

Add crushed tomatoes, broth concentrate, orzo, half the garlic puree and 1 1/2 cups water (dbl for 4 ppl) to the pot. Bring to a boil over high heat, stirring constantly. Once boiling, reduce to medium-low. Cook, stirring constantly, until orzo is tender and stew has thickened slightly, 8-10 min. (NOTE: Stirring constantly keeps the orzo from sticking to the bottom of the pot). Season with salt and pepper.

While stew cooks, halve ciabatta. Stir together remaining garlic puree and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush cut sides of ciabatta with garlic oil. Transfer ciabatta to a foil-lined baking sheet, cut-side up. Broil in the middle of the oven, until ciabatta is golden-brown, 2-3 mins. (TIP: Keep your eye on the garlic bread, so they don't burn!)

Thinly slice basil. Stir together ricotta, Parmesan and basil in a medium bowl. Season with salt and pepper.

Add spinach to the pot with stew. Stir, until wilted 1-2 min. Divide sausage orzo stew between bowls. Dollop ricotta mixture over top. Serve with garlic bread on the side, for dipping.