Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

Meanwhile, heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add pork and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with salt, pepper, and Tuscan Heat Spice.

Stir marinara sauce, milk, and 1 TBSP butter into pan. Bring to a boil, then stir in as many chili flakes as you like and half the spinach (all the spinach for 4 servings). (TIP: If you want more veggies, stir in all the spinach.) Cook, stirring, until spinach wilts, 2-3 minutes. Season with salt and pepper.

Stir drained penne into sauce. Taste and season with salt and pepper. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish.) Evenly sprinkle with mozzarella and panko. Top with a large drizzle of olive oil.

Bake penne mixture until panko is browned and crispy, 12-15 minutes. Divide between plates and serve.