Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups warm water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/4-inch slices. Add peppers and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast peppers in middle of the oven, stirring halfway through, until tender, 14-16 min.

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

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

Add crushed tomatoes, broth concentrate, half the garlic salt (use all for 4 ppl) and 1 tsp (2 tsp) sugar to the pan with meat. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, 6-8 min.

Add roasted peppers, spinach, ragu sauce and reserved pasta water to the pot with spaghetti. Stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.

Divide spaghetti between bowls.Sprinkle Parmesan over top.