# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni or small pasta
→ Meat
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 & Cream
07 - 1 cup heavy cream
08 - 1 cup grated Parmesan cheese
→ Pantry
09 - 1 (14.5 oz) can crushed tomatoes
10 - 2 cups low-sodium chicken or vegetable broth
11 - 2 tbsp tomato paste
12 - 2 tbsp olive oil
13 - 1 tsp dried oregano
14 - 1 tsp dried basil
15 - 1/2 tsp crushed red pepper flakes, optional
16 - Salt and black pepper to taste
# Directions:
01 - Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
02 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, approximately 3 minutes.
03 - Add minced garlic and cook for 1 minute until fragrant.
04 - Add ground beef or Italian sausage, breaking it apart with a spoon as it cooks until browned and fully cooked through. Drain excess fat if necessary.
05 - Stir in sun-dried tomatoes, tomato paste, oregano, basil, and crushed red pepper flakes. Cook for 2 minutes to meld flavors.
06 - Pour in crushed tomatoes and broth. Bring to a simmer, then reduce heat and cook for 5 minutes.
07 - Stir in heavy cream and Parmesan cheese until the sauce becomes creamy and cheese is fully melted.
08 - Add chopped spinach and stir until wilted and incorporated.
09 - Gently fold in cooked pasta and simmer for 2-3 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.
