Hearty pasta with beef, sun-dried tomatoes, spinach, and Parmesan in a rich creamy tomato sauce.
# What you need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta
→ Meats
02 - 1 lb ground beef or Italian sausage
→ Vegetables
03 - 1 small yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup sun-dried tomatoes in oil, drained and chopped
06 - 4 cups baby spinach, roughly chopped
→ Dairy and Cream
07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese
→ Pantry
09 - 1 can (14.5 oz) crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tablespoons tomato paste
12 - 2 tablespoons olive oil
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - 1/2 teaspoon crushed red pepper flakes, optional
16 - Salt and black pepper to taste
# How to Make It:
01 - Cook the pasta according to package instructions until al dente. Drain and set aside.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, approximately 3 minutes.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Add the ground beef or Italian sausage, breaking it up with a spoon as it cooks until browned and cooked through. Drain excess fat if necessary.
05 - Stir in the sun-dried tomatoes, tomato paste, dried oregano, dried basil, and crushed red pepper flakes. Cook for 2 minutes to allow flavors to bloom.
06 - Pour in the crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
07 - Stir in the heavy cream and grated Parmesan cheese until the sauce becomes creamy and the cheese is fully melted.
08 - Add the chopped spinach and stir until wilted into the sauce.
09 - Gently fold in the cooked pasta and simmer for 2 to 3 minutes to allow all flavors to meld together.
10 - Season with salt and black pepper to taste. Serve hot, garnished with additional Parmesan cheese if desired.
