Elbow macaroni with seasoned beef, sun-dried tomatoes, spinach, and three cheeses in a rich cream sauce
# What You Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Proteins
02 - 1 lb ground beef or Italian sausage
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 cup sun-dried tomatoes packed in oil, drained and chopped
07 - 3 cups baby spinach, roughly chopped
→ Liquids
08 - 3 cups low-sodium chicken or vegetable broth
09 - 1 can (14.5 oz) diced tomatoes with juice
→ Dairy
10 - 1 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1 cup shredded mozzarella cheese
→ Seasonings
13 - 1 tsp dried oregano
14 - 1/2 tsp dried basil
15 - 1 tsp smoked paprika
16 - 1/2 tsp crushed red pepper flakes, optional
17 - Salt and black pepper to taste
18 - 2 tbsp olive oil
# Steps:
01 - Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add diced onion and bell pepper; sauté for 3-4 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Add ground beef or sausage, breaking it apart with a spoon. Cook until browned and cooked through, approximately 5-6 minutes. Drain excess fat if necessary.
04 - Stir in sun-dried tomatoes, dried oregano, basil, paprika, and red pepper flakes. Cook for 1 minute.
05 - Add diced tomatoes with juice, broth, heavy cream, and macaroni. Stir well and bring to a gentle boil.
06 - Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until pasta reaches al dente texture and sauce thickens slightly.
07 - Stir in spinach and cook for 2 minutes until wilted.
08 - Add Parmesan and mozzarella cheeses, stirring until melted and creamy. Taste and adjust salt and pepper as needed.
09 - Serve hot, garnished with extra Parmesan and fresh basil if desired.
