If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.

Coarsely chop spinach.

Drain and coarsely chop artichokes.

Mince garlic.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add panko to hot pan. Stir often until golden-brown, 1-2 minutes.

Remove from burner and transfer to a heat-safe mixing bowl. Let cool, 3 minutes.

Reserve pan; no need to wipe clean.

After 3 minutes, add half the Parmesan (reserve remaining for sauce) and red pepper flakes (to taste) to plate with panko. Stir to combine and set aside.

Remove Italian sausage from casing, if necessary.

Return pan used to toast panko to medium-high heat and add 2 tsp. olive oil.

Add Italian sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add garlic to hot pan. Stir occasionally until fragrant, 1-2 minutes.

Add spinach, artichokes, cream base, chicken base, remaining Parmesan, 1/4 cup water, pasta, 1/4 tsp. salt, and 1/4 tsp. pepper. (Add pasta only if you received pre-cooked pasta. If you received raw pasta, please refer to Step 1 and add boiled pasta from Step 1.)

Stir often until combined, spinach is wilted, and pasta is heated through, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with Parmesan panko (to taste). Bon appétit!