• Before starting, preheat the broiler to high. Wash and dry all produce.
• Bring a large pot of salted water to a boil.
• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Peel, then mince or grate garlic. 
• Roughly chop parsley.
• Roughly chop spinach.
• To the ricotta container, add 1/4 tsp (1/2 tsp) garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (TIP: Use less chili flakes for a milder dish and more chili flakes if you like a kick!)
• Season with pepper, then stir to combine.

• Add rigatoni to the boiling water. Cook uncovered for 10-13 min, stirring occasionally, until tender.
• Reserve 1/4 cup (1/2 cup) pasta water, then drain rigatoni.

• Meanwhile, cut bacon strips in half crosswise.
• Heat a medium oven-proof pan (large oven-proof pan for 4 servings) over medium.
• When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.**
• Remove from heat.
• Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
• Discard bacon fat from the pan. Carefully wipe the pan clean.
• Reheat pan over medium heat, add 1 tbsp (2 tbsp) oil, then peppers. Season with salt and pepper. 
• Cook for 3-4 min, stirring occasionally, until tender.

• To the pan with peppers, add garlic and remaining garlic salt, then season with pepper. Cook for 30 sec, stirring often, until fragrant. 
• Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar. Bring to a simmer, then reduce heat to medium-low.
• Cook for 5-8 min, stirring occasionally, until sauce thickens slightly.

• To the pan with sauce, add rigatoni, spinach, reserved pasta water and half the mozzarella.
• Season with salt and pepper, then toss to combine. (NOTE: If you don't have an oven-proof pan, transfer to an 8x8-inch baking dish for 2 servings, or a 9x13-inch baking dish for 4 servings.)
• Sprinkle with remaining mozzarella, then dollop seasoned ricotta over top.
• Broil in the middle of the oven for 3-5 min, until cheese is golden.

• Let rigatoni al forno cool for 5 min.
• Divide between plates.
• Roughly chop bacon.
• Sprinkle bacon and parsley over plated pasta.
• Sprinkle with remaining chili flakes, if desired.

If you've opted to add bacon, heat a large non-stick pan over medium. When hot, add bacon. Cook for 5-7 min, flipping occasionally, until crispy.** Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. 

Roughly chop bacon. Sprinkle bacon and parsley over plated pasta.