• Before starting, bring a large pot of salted water to a boil (use same for 4 servings). Wash and dry all produce.
• To the boiling water, add cavatappi. Cook uncovered for 10-12 min, stirring occasionally, until tender. Strain, then return to the pot, off heat.
• Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.
• To the pot, add 1 tbsp (2 tbsp) butter, then stir to coat.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.**

• Core, then cut pepper into 1/2-inch pieces.
• Roughly chop spinach.
• Finely chop parsley.
• Peel, then mince or grate garlic.
• In a small bowl, combine ricotta, half the parsley, 1/4 tsp (1/2 tsp) Italian Seasoning, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) pepper.

• To the same pan, add 1/2 tbsp (1 tbsp) oil, then peppers and garlic. Cook for 3-4 min, stirring occasionally, until tender-crisp. Season with salt and pepper.

• Add crushed tomatoes and remaining Italian Seasoning. Bring sauce up to a simmer.
• Once simmering, cook for 3-4 min, stirring occasionally, until sauce thickens slightly.
• Remove from heat.

• To the pot with cavatappi, add sauce, beef, spinach, and 1/4 cup (1/2 cup) pasta water, then stir to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.) Season with salt and pepper.
• Divide pasta between bowls. Top with herbed ricotta.
• Sprinkle with remaining parsley.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook sausage.**