Description
A quick and easy one-pot pasta dish featuring browned ground beef, sun-dried tomatoes, spinach, and a creamy sauce, ready in about 30 minutes. Perfect for a comforting weeknight dinner with minimal cleanup.
Ingredients
- 1 lb (450 g) ground beef (85% lean)
- 1 tbsp olive oil (extra virgin preferred)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/3 cup (50 g) sun-dried tomatoes, chopped (packed in oil)
- 2 cups (60 g) fresh baby spinach
- 12 oz (340 g) dried penne or rigatoni pasta
- 3 cups (720 ml) beef broth
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) freshly grated Parmesan cheese
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon of olive oil over medium-high heat in a large deep skillet.
- Add 1 pound (450 g) ground beef and cook, breaking it up with a spoon, until no longer pink and starting to brown (about 8 minutes). Season with salt and pepper. Drain excess fat if needed.
- Lower heat to medium. Add 1 finely chopped medium yellow onion and 3 minced garlic cloves to the beef. Cook until fragrant and onions are translucent, about 3 minutes, stirring often.
- Stir in 1/3 cup (50 g) chopped sun-dried tomatoes and 1 teaspoon dried Italian herbs. Toast slightly for 2 minutes to release flavors.
- Add 12 ounces (340 g) dried penne pasta, 3 cups (720 ml) beef broth, and 1 cup (240 ml) heavy cream. Stir well to combine and ensure pasta is submerged.
- Bring mixture to a gentle boil, then reduce heat to medium-low. Cover skillet with a lid and simmer for 12-15 minutes, stirring every 5 minutes to prevent sticking, until pasta is tender and most liquid absorbed.
- Stir in 2 cups (60 g) fresh baby spinach and 1 cup (100 g) freshly grated Parmesan cheese. Cook for 2 minutes until spinach wilts and cheese melts, creating a creamy sauce.
- Taste and adjust seasoning with extra salt, pepper, or herbs as needed. Add a splash more broth or cream if sauce is too thick.
- Serve immediately, optionally garnished with extra Parmesan and fresh basil or parsley.
Notes
If pasta sticks to the bottom during simmering, add a little more broth and gently scrape the pan. Stir every few minutes during simmering to avoid clumps and burning. For a lighter sauce, substitute heavy cream with half-and-half. For gluten-free, use gluten-free pasta and broth. Let the dish rest a couple of minutes off heat before serving to thicken the sauce. Variations include swapping ground beef for tofu or lentils for vegetarian, adding crushed red pepper flakes for spice, or using different greens like kale.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the recipe (a
- Calories: 520
- Fat: 28
- Carbohydrates: 35
- Fiber: 3
- Protein: 35
Keywords: one-pot pasta, Tuscan pasta, ground beef pasta, creamy pasta, quick dinner, easy weeknight meal, comfort food