• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Remove sausage* from casing if necessary; discard casing. Place sausage in oven-ready tray; using two forks (or your hands!), break up into into bite-size pieces (for 4 servings, divide sausage between two trays). • Add couscous, crushed tomatoes, Italian cheese blend, stock concentrate, Tuscan Heat Spice, and Vidalia onion paste; mix until well combined. Top with spinach. (For 4, divide everything between two trays.) TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray!

• Cover oven-ready tray tightly with foil; bake on middle rack for 25 minutes (for 4 servings, bake two trays side by side on middle rack). • Carefully remove foil from sausage couscous bake (watch out for steam!); stir until spinach is well combined.

• Top sausage couscous bake with Parmesan. Return to middle rack and bake, uncovered, until sausage is fully cooked and cheese melts, 10-12 minutes more.

• Divide sausage couscous bake between shallow bowls. Serve. Ground Meat is fully cooked when internal temperature reaches 160°.