Bring a pot of salted water to a boil and add the corta pasta. Cook until al dente. Save 1 cup of pasta water before draining.
While the water boils, in a separate skillet or pot, drizzle olive oil and bring to medium-high heat. Add the ground beef. Season with salt, pepper, and Agolio seasoning. Break the meat apart and cook until brown and no longer pink. Drain any excess grease.
Pour and stir in the jar of pasta sauce and add the handful for chopped spinach. Stir to combine.
Add the cooked pasta and about 1/2 cup of reserved pasta water. Stir to combine until everything is mixed well and fully coated. Add more pasta water if the sauce needs to thin.
Serve warm with freshly grated parmesan and enjoy!