Before starting, preheat the oven to 450˚F.Wash and dry all produce.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup (1 cup) pasta water, then drain and return cavatappi to the same pot, off heat.

Meanwhile, add beef, breadcrumbs, half the soy sauce, half the garlic powder, 2 tbsp (4 tbsp) milk, 3 tbsp (6 tbsp) Parmesan and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Transfer to an 8x8-inch baking dish (9x13-inch for 4 ppl).Roast in the top of the oven until cooked through, 10-12 min.**When meatballs are done, switch the oven to broil.

Meanwhile, heat a large non-stick pan over medium heat. Add tomato sauce base, marinara sauce, remaining garlic powder, remaining soy sauce and 1/2 tsp (1 tsp) sugar. Season with salt and pepper. Bring to a gentle simmer, stirring occasionally. Simmer, stirring occasionally, until sauce thickens slightly, 2-3 min. Add 1 tbsp (2 tbsp) butter, then stir until melted.

Add cavatappi and reserved pasta water to the pan with sauce. Increase heat to medium-high. Cook, stirring occasionally, until sauce thickens and coats cavatappi, 2-3 min.Meanwhile, roughly chop spinach.Add spinach. Cook, stirring constantly, until wilted, 1 min. Season with salt and pepper, to taste.

Add meatballs to the pan with pasta, then gently toss to coat meatballs in sauce. Transfer pasta and meatballs to the baking dish used for meatballs. Sprinkle mozzarella, then remaining Parmesan over top. Broil pasta and meatballs in the middle of the oven until cheese is melted and top is golden, 4-6 min. (TIP: Keep your eye on pasta and meatballs so they don't burn!)

Divide cheesy baked pasta and meatballs between plates.