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

• Meanwhile, peel, then mince or grate garlic.
• Heat a large oven-proof pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then mirepoix. Cook, stirring occasionally, until tender, 3-4 min.
• Add Beyond Meat® and Italian Herb and Spice Blend. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.**
• Season with salt and pepper.

• Add garlic to the pan. Cook, stirring often, until fragrant, 1 min.
• Reduce heat to medium, then add crushed tomatoes and reserved pasta sauce.
• Cook, stirring occasionally, until sauce thickens slightly, 3-4 min.

• Add penne and 1 tbsp (2 tbsp) butter to the pan with sauce, then stir to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled 8x8-inch baking dish. For 4 ppl, use a 9x13-inch baking dish.)
• Remove the pan from heat. Top with mozzarella and half the Parmesan cheese.
• Broil in the middle of the oven until cheese melts, 4-5 min.

• Divide pasta between plates.
• Sprinkle remaining Parmesan cheese overtop.

If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.**