Wash and dry all produce. Preheat broiler to high. Bring a large pot of salted water to a boil. Core, seed, and finely dice tomato. Drain and roughly chop artichokes.

Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Scoop out and reserve 1/2 cup pasta cooking water, then drain.

Melt 1 TBSP butter in a medium pan over medium heat (use an ovenproof pan if you have one). Add panko and toast, tossing frequently, until golden brown, 3-4 minutes. Transfer to a plate or small bowl. Season with salt, pepper, and 1 tsp Tuscan heat spice (we’ll use more later).

Heat a drizzle of oil in same pan over medium-high heat. Add spinach and cook, tossing, until just wilted, about 2 minutes. Toss in artichokes and tomato. Cook and allow to warm through, 1-2 minutes. Reduce heat to low, then add cream cheese and Italian cheese. Stir until melted, then stir in remaining Tuscan heat spice. Season with salt and pepper.

Stir drained cavatappi into pan, followed by 1/4 cup pasta cooking water. Remove pan from heat. Add more water, if needed, to coat pasta in a loose, creamy sauce. (TIP: Transfer mixture to a small baking dish at this point if your pan isn’t ovenproof.) Stir Parmesan into panko, then sprinkle panko mixture over cavatappi in pan. Place under broiler and broil until panko is golden brown and crispy, 3-5 minutes.

Allow pasta to cool for at least 5 minutes after removing from broiler, then divide between plates and serve.