Before starting, 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. Meanwhile, peel, then cut onion into 1/4-inch pieces. Halve tomatoes.

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

Add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

When beef is done, transfer to a plate and set aside. Reduce heat to medium. Add 1/2 tbsp oil (dbl for 4 ppl) to the same pan, then spinach and tomatoes. Cook, stirring often, until veggies soften, 2-3 min. Add garlic puree, 1 tbsp butter (dbl for 4 ppl) and Cream Sauce Spice Blend. Cook, stirring often, until fragrant, 1 min.

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

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