• Bring 1 TBSP butter (2 TBSP for 4 servings) to room temperature. Wash and dry produce. • In a large pot, combine marinara sauce, garlic powder, 11⁄4 cups water (2 cups for 4), and a pinch of salt. Cover and bring to a boil over high heat. • Add rigatoni and cook, stirring frequently, until sauce has thickened, 5 minutes.

• Add spinach to pot with rigatoni; stir to combine. • Cover and cook, stirring occasionally, until spinach is wilted and rigatoni is al dente, 1-2 minutes more. Taste and season with salt and pepper if desired. TIP: If sauce seems too thick, stir in a splash of water.

• Meanwhile, halve ciabatta; toast until golden brown. Spread cut sides of ciabatta with softened butter. Slice each ciabatta half on a diagonal to create triangles. • Divide pasta between shallow bowls. Top with a dollop of ricotta; season ricotta with a pinch of salt and pepper. Sprinkle pasta with as many chili flakes as you like. Serve with ciabatta toast on the side.