• Heat a large drizzle of olive oil in a large pot over medium heat. Add tomato paste, Italian Seasoning, garlic powder, stock concentrate, and chili flakes to taste (we used 1⁄8 tsp; 1⁄4 tsp for 4 servings). Cook, stirring, until fragrant and tomato paste darkens in color, 30-60 seconds. • Whisk cream cheese into pot with sauce mixture. Cook, whisking, until melted and combined, 20-30 seconds.

• Wash and dry produce. • Stir rigatoni and 2 cups water (3 cups for 4 servings) into pot with sauce mixture; season with salt and pepper. (TIP: Gently separate rigatoni with your hands before adding to pot.) Increase heat to medium high and bring to a simmer. • Cook, stirring constantly, until rigatoni is tender and sauce is creamy and thickened, 5-6 minutes. (TIP: Gently scrape rigatoni from bottom of pot if it begins to stick.) Remove from heat. • Add spinach and stir until wilted, 30-60 seconds. TIP: Depending on the size of your pot, you may need to add spinach in batches––stir in a splash of water to help spinach wilt if needed.

• Tear mozzarella into bite-size pieces and sprinkle evenly over pasta. Season with salt and pepper. • Divide pasta between shallow bowls or serve family style with any remaining chili flakes on the side.