Italian Pork & Spinach Macaroni

Bring 4 quarts of water and 1 tablespoon of salt to a rolling boil in a large pot over high heat.

Add 8 oz of uncooked elbow macaroni to the boiling water and cook, stirring occasionally, for 8 to 10 minutes until al dente. Drain the macaroni, reserving 1/2 cup of the pasta water, and set aside.

In a large skillet, combine 24 oz of marinara sauce and 1.5 lb of leftover cooked garlic ground pork (reserved from Day 5). Heat over medium heat for 5 minutes, stirring occasionally, until the sauce is simmering and the pork is heated through.

Reduce the heat to low, then add 4 cups of raw baby spinach to the skillet. Stir gently for 1 to 2 minutes until the spinach is just wilted and bright green.

Add the cooked macaroni and 1/4 cup of grated parmesan cheese to the skillet. Toss everything together for 1 minute until the pasta is well coated. If the sauce is too thick, stir in 2 to 4 tablespoons of the reserved pasta water to loosen it.

Divide the macaroni mixture among 4 serving bowls. Garnish each bowl with the remaining 1/4 cup of grated parmesan cheese and a pinch of freshly cracked black pepper before serving.