• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a large, preferably oven-safe, pan over medium-high heat. Add beef*, scallion whites, salt, and pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-5 minutes. Carefully drain any excess grease from pan. • Add Italian Seasoning and cook, stirring, until fragrant, 30 seconds. • Stir in crushed tomatoes, salt (we used 1⁄2 tsp; 1 tsp for 4 servings), and pepper. Bring to a boil, then reduce heat to medium low. Simmer, stirring occasionally, until slightly thickened, 5-6 minutes.

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain. • Heat broiler to high.

• Add drained spaghetti and 1⁄4 cup pasta cooking water (1⁄3 cup for 4 servings) to pan with sauce; toss to coat. Taste and season with salt and pepper if desired. TIP: If pasta seems dry, add splashes of pasta cooking water until coated in sauce. • Spread pasta in an even layer in pan, carefully wiping any sauce from the sides (to prevent burning!). Sprinkle mozzarella evenly over the top; broil until cheese is melted and browned in spots, 30-60 seconds. TIP: If your pan is not oven-safe, transfer pasta to a baking dish before adding the cheese. • Garnish with scallion greens; divide between plates or serve family style directly from the pan. Ground Meat is fully cooked when internal temperature reaches 160°.