• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. • Add pork* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Season with Tuscan Heat Spice, salt, and pepper. Stir to combine.

• Stir marinara sauce and half the milk (all for 8 servings) into pan with pork. Cook, stirring occasionally, until sauce begins to bubble, then remove from heat. • Stir in spinach and as many chili flakes as you like. Cover pan until spinach wilts. Stir in half the mozzarella. Taste and season with salt and pepper.

• Transfer drained penne to a 9-by-13- inch baking dish (two 9-by-13-inch baking dishes for 8 servings). • Carefully pour sauce over pasta and stir until sauce is evenly distributed.

• Evenly top pasta mixture in baking dish with panko, remaining mozzarella, and a large drizzle of olive oil. • Bake until panko is browned and crispy, 12-15 minutes.

• Divide casserole between plates or serve family style directly from baking dish. ***Ground Pork is fully cooked when internal temperature reaches 160°.***