• Adjust rack to top position and preheat oven to 425 degrees. • Bring a large pot of salted water to a boil. Wash and dry produce. • Roughly chop spinach.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until almost al dente, 8 minutes. (For 8 servings, divide between two large pots or cook in batches.) • Stir spinach into pot and continue to cook until spinach is wilted and pasta is al dente, 1-2 minutes more. Reserve 1 cup pasta cooking water, then drain. • While pasta cooks, coat an 8-by-8-inch baking dish (9-by-13-inch baking dish for 8) with nonstick cooking spray.

• Heat pot used for pasta and spinach over medium-high heat. Add crushed tomatoes, stock concentrates, Italian Seasoning, garlic powder, 1/4 cup reserved pasta cooking water, and 2 TBSP plain butter (1/2 cup pasta cooking water and 4 TBSP plain butter for 8 servings). Cook, stirring constantly, until butter is melted and everything is thoroughly combined, 1-2 minutes. • Remove from heat and add drained penne and spinach, mozzarella, and Italian cheese blend; stir until everything is coated in sauce. Taste and season with salt and pepper if desired.

• Transfer pasta mixture to prepared baking dish. Coat a large piece of aluminum foil with nonstick cooking spray; cover baking dish with foil, coated side down. • Bake on top rack until sauce is bubbling, 13-15 minutes. TIP: Careful when lifting the foil to check on the penne bake—steam may escape!

• Meanwhile, melt garlic herb butter in a medium pan over medium heat. Add panko and cook, stirring constantly, until golden brown, 3-4 minutes. • Transfer garlic herb panko to a small bowl and set aside until ready to serve.

• When penne bake is done baking, let cool for 5 minutes. • Top with garlic herb panko, Parmesan, and as many chili flakes as you like. Divide between plates or serve family style directly from baking dish.