• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Roughly chop spinach.
• Peel, then mince or grate garlic.

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

• Meanwhile, heat a large non-stick pan over medium-high heat.
• When hot, add sausage and zucchini to the dry pan.
• Cook, breaking up sausage into smaller pieces, until no pink remains in sausage and zucchini is tender-crisp, 5-7 min.**
• Carefully drain and discard excess fat.

• Add garlic, half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp (1/2 tsp) garlic salt to the pan with sausage and zucchini. Season with pepper.
• Cook, stirring often, until fragrant, 1 min.
• Add crushed tomatoes, 1/4 tsp (1/2 tsp) sugar, spinach, cream cheese, reserved pasta water and half the mozzarella. Cook, stirring often, until spinach is wilted and sauce is smooth, 1-2 min.
• Season with salt and pepper, to taste.

• Meanwhile, grease an 8x8-inch baking dish with 1/2 tsp oil. (NOTE: For 4 ppl, grease a 9x13-inch baking dish with 1 tsp oil.)
• When sauce is done, add to the pot with rigatoni, then stir to coat.
• Transfer rigatoni mixture to the prepared baking dish, then sprinkle remaining mozzarella over top.
• Broil in the middle of the oven until cheese melts, 1-3 min. (TIP: Keep your eye on cheese so it doesn't burn!)

• Let rigatoni bake cool for 2-3 min before serving.
• Divide between bowls.

If you've opted to get sausage, cook in the same way the recipe instructs you to cook the beef.** Remove and discard excess fat, if desired.