Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry. Set butter on counter to soften.

Tear spinach leaves.

In provided tray, combine spinach, peppers, pasta, and 1 tsp. olive oil. Cover tray with foil.

Bake covered in hot oven until spinach wilts, 8-10 minutes.

While pasta bakes, continue recipe.

Pat steaks dry and season with half the blackening seasoning (reserve remaining for butter) and half the garlic salt (reserve remaining for sauce).

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook undisturbed until browned, 2-3 minutes per side.

Steaks will finish cooking in a later step. Remove from burner.

After 8-10 minutes, carefully remove tray from oven. Stir in a pinch of salt. Push pasta mixture to one side of tray. Tray will be hot! Use a utensil. Add steaks to now-empty side. Cover pasta side of tray with foil, leaving steaks uncovered.

Bake half-covered (pasta mixture covered, steaks uncovered) in hot oven until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

Carefully remove from oven. Transfer steaks to a plate. Drain excess liquid from tray. Tray will be hot! Use a utensil. Rest, 3 minutes.

While meal bakes, in a microwave-safe bowl, combine cream cheese, half the shredded cheese (reserve remaining for garnish), remaining garlic salt, and 3 Tbsp. water. Microwave until cream cheese melts, 1-2 minutes.

Carefully remove from microwave. Stir until smooth.

In a mixing bowl, combine softened butter and remaining blackening seasoning. Set aside.

Add sauce to tray and stir until pasta is coated.

To serve, garnish pasta with remaining shredded cheese and top steaks with butter. Bon appétit!