• Before starting, preheat the broiler to high. 
  To a large pot, add 10 cups water and 2 tsp salt (use same for 4 servings). Cover and bring to a boil over high heat. Wash and dry all produce.
• Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
• Drain and return penne to the same pot, off heat.

• Peel, then mince or grate garlic.
• Roughly chop the spinach.
• Core, then cut pepper into 1/2-inch pieces.
• To an unlined baking sheet, add peppers and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. Broil in the middle of the oven for 8-10 min, stirring halfway through, until tender-crisp.

• Meanwhile, to a small bowl, add ricotta, 1/2 tsp (1 tsp) Italian Seasoning and 1/4 tsp (1/2 tsp) chili flakes. Season with salt and pepper, then stir to combine.
• Set aside.

• Heat a large oven-proof pan over medium-high. When hot add 1/2 tbsp (1 tbsp) oil to the pan, then sausage. Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often, until beef is cooked through.** Add garlic and cook for 30 sec, stirring often, until fragrant.
• Add crushed tomatoes and 1 tsp (2 tsp) Italian Seasoning. Cook for 2-3 min, stirring occasionally, until sauce is slightly reduced. 
• Add spinach and peppers, then stir for 1-2 min, until spinach is wilted. Season with salt and pepper. 

• Dollop chili-spiced ricotta over the pasta, then sprinkle over the mozzarella. (NOTE: If you don't have an oven-proof pan, use an 8x8-inch baking dish for 2 servings, or a 9x13-inch baking dish for 4 servings.) 
• Broil in the middle of the oven for 3-5 min, until cheese is melted.

• Divide baked ziti between plates. 
• Sprinkle over more chili flakes.

If you've opted to add sausage, when pan is hot add 1/2 tbsp (1 tbsp) oil then sausage.Season with salt and pepper. Cook for 4-6 min, breaking up beef and stirring often, until beef is cooked through.** Add garlic and cook for 30 sec, stirring often, until fragrant. Continue with recipe as written.