Preheat broiler to high or oven to 500 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince garlic. Finely chop spinach until you have 1 very packed cup (2 cups for 4 servings). (You may not use all the spinach.) Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems; discard stems and finely chop leaves.

Once water is boiling, add orzo to pot and cook until al dente, 7-9 minutes. Reserve 1 cup pasta cooking water, then drain. Heat a large drizzle of olive oil in a large, high-sided pan (preferably ovenproof) over medium-high heat. Add sausage and cook, breaking up meat into pieces, until just browned, 3-4 minutes. (It’ll cook through in the next step.)

Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until fragrant and sausage is cooked through, 2-3 minutes. Stir in half the Italian Seasoning (all the seasoning for 4 servings) and season with salt and pepper. Cook, stirring, until tomatoes start to break down, 2-3 minutes more. Lower heat to medium.

Stir spinach, stock concentrate, 1/2 cup reserved pasta water (3/4 cup for 4 servings), and cooked orzo into pan with sausage mixture. Cook, stirring, until spinach is wilted and mixture is creamy, 2-3 minutes. TIP: If mixture seems dry, stir in a splash of remaining reserved pasta water.

Stir mozzarella and a squeeze of lemon juice into pan with orzotto. Season with salt, pepper, and more lemon juice to taste. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish at this point.) In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper; sprinkle over pan or dish. Broil or bake until panko is golden brown, 2-3 minutes. TIP: Watch carefully for any burning.

Divide orzotto between plates. Sprinkle with parsley. Serve with any remaining lemon wedges on the side.