Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 2 cups of very packed spinach. Halve lemon; cut one half into wedges for serving. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove 4 links sausage from casings (use other links as you like).

Heat a large drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add 11/3 cups orzo (we sent more) and Italian seasoning. Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.

Add 4 cups water, stock concentrates, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water 1/4 cup at a time until loose.

Stir mozzarella and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.