Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.

Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half moons.

Remove sausage* from casing if necessary; discard casing. Place sausage in oven-ready tray; using two forks (or your hands!), break up sausage into bite-size pieces (for 4 servings, divide sausage between two trays).

Add zucchini, couscous, crushed tomatoes, Italian herb paste, stock concentrate, ¼ cup water (½ cup for 4 servings), cream cheese, half the Tuscan Heat Spice (all for 4), salt, and pepper; stir to combine (it's OK if lumps of cream cheese remain). (For 4, divide everything between two trays.)

Top with spinach. (TIP: Evenly spread out spinach and press down, making sure no leaves hang over the edges of your tray!) Cover oven-ready tray tightly with foil; bake on middle rack (be sure your oven has preheated!) for 25 minutes (for 4, bake two trays side by side on middle rack).

Carefully remove foil from pearl pasta sausage bake (watch out for steam!); stir until cream cheese is smooth and spinach is combined.

Top pearl pasta sausage bake with Parmesan, return to middle rack, and bake, uncovered, until sausage is fully cooked and cheese melts, 10-12 minutes more.

Divide pearl pasta sausage bake between shallow bowls. Serve.