Stovetop Pastitsio Fusilli

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, roughly chop parsley. Peel, then cut onion into 1/4-inch pieces. Add fusilli to the boiling water. Cook uncovered, stirring occasionally, until tender, 9-11 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain and return fusilli to the same pot, off heat.

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook, stirring occasionally, until softened slightly, 1-2 min. Add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Season with Turkish Spice Blend, garlic salt and pepper. Cook, stirring often, until fragrant, 30 sec.

Reduce heat to medium-low. Add crushed tomatoes, broth concentrate and 1/2 tsp (1 tsp) sugar to the pan with beef. Cook, stirring occasionally, until sauce thickens slightly, 4-6 min.

Meanwhile, add cream cheese, 3 tbsp (6 tbsp) milk and 3 tbsp (6 tbsp) feta to a small pot. Heat over medium. Cook, whisking often, until sauce is mostly smooth and warmed through, 2-3 min. Add 1 tbsp (2 tbsp) butter, then season with salt and pepper, to taste. Whisk until butter melts. Remove pot from heat.

Add meat sauce to the pot with fusilli. Return the pot to medium-high, then bring to a simmer. Once simmering, add spinach, reserved pasta water, half the parsley and 1 tbsp (2 tbsp) butter. Cook, stirring often, until spinach wilts and sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.

Divide fusilli between plates. Spoon 'béchamel' sauce over top, then sprinkle with remaining parsley and remaining feta.