• Before starting, bring a large pot of salted water to a boil. 
  
• Wash and dry all produce.
• To the pot of boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite. 
• Reserve 1/2 cup (1 cup) pasta water.
• Strain rigatoni, then return to the pot, off heat.

• Meanwhile, roughly chop spinach.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey and half the Italian Seasoning (use all for 4 servings).
• Cook for 5-6 min, breaking up turkey into smaller pieces, until no pink remains.**
• Season with salt and pepper.

• Reduce heat to medium. Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring often, until fragrant.

• To the pan with turkey, add crushed tomatoes, beef broth concentrate, reserved pasta water and half the Parmesan. 
• Cook for 1-2 min, stirring occasionally, until sauce thickens slightly.

• To the pot with rigatoni, add sauce and spinach. Season with salt and pepper, then stir to combine. 
• Divide turkey and spinach rigatoni between bowls.
• Sprinkle cheddar and remaining Parmesan over top.
• Sprinkle chili flakes over top, if you like.

If you've opted to get turkey, when the pan is hot, add 1 tbsp (2 tbsp) oil, then turkey and half the Italian Seasoning (use all for 4 servings). Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.