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

Once water boils, add penne to pot. Cook, stirring occasionally, until al dente, 9-12 minutes. Drain.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add pork, breaking up meat into pieces. Cook, tossing occasionally, until browned, 6-7 minutes. Season with plenty of salt and pepper. Stir in Tuscan Heat Spice.

Stir marinara sauce, milk, and 1 TBSP butter into pan and scrape up any browned bits on bottom. Bring to a boil, then stir in spinach and chili flakes (to taste). Cook until spinach wilts, 2-3 minutes. Season with salt and pepper.

Stir drained pasta into pan with 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. Drizzle with 1 TBSP olive oil.

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