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

Roughly chop spinach.

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

When beef is done, carefully drain and discard excess fat. Reduce heat to medium. Sprinkle Cream Sauce Spice Blend over top. Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, reserved pasta water and half the Parmesan to the pan with beef. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.

Add sauce and spinach to the pot with rigatoni. Season with salt and pepper, then stir to combine. Divide beef and spinach rigatoni between bowls.Sprinkle cheese and remaining Parmesan over top. Sprinkle chili flakes over top, if desired.