Preheat oven to 425F. Coat a 9x13 baking dish with nonstick spray.

Dump 4 cups dry rigatoni pasta in the baking dish.

From ¾ of a pound bulk Italian sausage, break off very small pieces and dot all over the pasta, then sprinkle with 1 small chopped red bell pepper.

In a mixing bowl, combine 2 & ¼ cups low-sodium chicken broth, 24 ounces marinara sauce, 15 ounce can diced tomatoes with its liquid, ½ teaspoon each coarse salt and pepper, a ¼ teaspoon each garlic powder and onion powder, and ⅛ teaspoon crushed red pepper flakes.

Pour the sauce mixture evenly over the pasta, sausage, and bell pepper making sure it’s all submerged in the liquid.

Cover tightly with foil and bake for 45 minutes until the pasta is al dente.

Remove the foil and stir in ⅓ cup heavy cream, ¼ cup grated parmesan, and 5 ounces fresh baby spinach.

Loosely tent with foil and let stand for another 5 to 10 minutes until the spinach has wilted and the sauce has thickened.

Before serving, top with fresh chopped basil and some shaved parmesan.