One-Pot Creamy Ricotta and Beef Rigatoni

Fill a large Dutch oven with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

Add 12 oz of uncooked rigatoni pasta to the boiling water and cook for 10 minutes, which is 2 minutes before it reaches fully al dente.

Carefully scoop out and reserve 1 cup of the starchy pasta cooking water, then drain the rigatoni into a colander. Do not rinse the pasta.

Return the empty Dutch oven to the stove over medium heat and add 1 tablespoon of olive oil. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.

Add 1.5 lbs of leftover seasoned ground beef from Day 1 to the pot, stirring to break it up and warming it through for 2 to 3 minutes.

Pour in 15 oz of canned crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a simmer and cook for 5 minutes.

Turn the heat down to medium-low. Add the drained rigatoni and 1/2 cup of the reserved pasta cooking water directly into the sauce.

Toss and stir the pasta vigorously for 2 minutes over the heat until the sauce clings to the noodles and becomes glossy. Add a splash more pasta water if the sauce gets too thick.

Stir in 2 cups of fresh baby spinach and cook for 1 minute until just wilted.

Remove the pot from the heat. Gently fold in 1 cup of whole milk ricotta cheese, 1/4 cup of chopped fresh basil, and 1/4 cup of grated Parmesan cheese to create a creamy, marbled sauce.

Serve warm, topped with the remaining 1/4 cup of grated Parmesan cheese. Portion out the remaining servings into airtight containers or thermoses for tomorrow's school lunches.