• Bring a large pot of salted water to a boil. Wash and dry all produce. • In a small bowl, combine panko, mozzarella, and 1 TBSP olive oil. Season with salt and pepper. Set aside. • 4 SERVINGS: Use 2 TBSP olive oil.

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1/2 cup pasta cooking water, then drain.

• While pasta cooks, heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. • Add patties* and Italian Seasoning; cook, breaking up patties into pieces, until browned and slightly crispy, 5-6 minutes. Season with salt and pepper. • Adjust rack to top position and heat broiler to high.

• Stir marinara, cream sauce base, cream cheese, and 1 TBSP butter into pan. Add chili flakes to taste. Bring to a simmer. • Stir in spinach (do so in batches, allowing spinach to wilt slightly before adding more). Cook, stirring, until spinach has wilted, 2-3 minutes. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter.

• Stir penne and 1/4 cup reserved pasta cooking water into pan. Taste and season with salt and pepper. • Evenly sprinkle pasta with panko mixture. • 4 SERVINGS: Stir in 1/2 cup reserved pasta cooking water. If the pan feels too crowded, carefully pour everything into pot used for pasta; transfer mixture back to ovenproof pan before broiling or baking. • TIP: If your pan isn’t ovenproof, transfer pasta to a baking dish before sprinkling with panko mixture.

• Broil pasta on top rack until panko is golden brown, 2-3 minutes (watch carefully to avoid burning). • Divide between plates and serve.