• 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 beef and zucchini to the dry pan.
• Cook, breaking up beef into smaller pieces, until no pink remains in beef and zucchini is tender-crisp, 5-7 min.** Don't crowd the pan; work in batches if needed.
• 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 beef 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 for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.