In a large pot, bring 10 cups of water and 2 tsp of salt to a boil. Once bubbling, add the Rigate pasta and cook for 10-12 minutes until tender, stirring occasionally so nothing sticks

Before draining, scoop out ½ cup of that pasta water (you'll need it later). Drain the pasta and return it to the pot. Turn off the heat, but keep the lid on - it's staying warm

While that's going, wash your produce

Roughly chop the spinach

Peel and finely chop the garlic and onion

In a large non-stick pan, heat 1 tbsp of oil over medium

Add the chopped onion and garlic, and cook for a few minutes until the onion becomes soft and translucent

Toss in the ground beef and Italian seasoning. Break up the meat with your spoon and let it brown for about 5-6 minutes, until there's no more pink in sight

Season with salt and pepper

When the beef is done, carefully drain excess fat and discard

Lower the heat to medium, and stir in ½ can of crushed tomatoes, a cup of vegetable broth, reserved pasta water and ¼ cup of parmesan

Stir occasionally, until the sauce thickens up and gets cozy

Add the beefy tomato sauce and chopped spinach to the pot with your rigate

Stir everything gently so the spinach wilts and the pasta gets coated in all that saucy goodness. Taste and adjust seasoning as needed

Dish it up into 4 bowls

Top with a cup of shredded mozza-cheddar, the remaining ¼ cup of Parmesan, and a pinch (or more!) of chili flakes if you're into a little heat