Ingredients
Scale
- 1 lb ground beef
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces pasta (penne, rotini, or your favorite shape)
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta cooks, brown ground beef in a large skillet over medium-high heat. Drain off any excess grease.
- Step 3: Add diced tomatoes (undrained), spinach, heavy cream, Parmesan cheese, oregano, garlic powder, salt, and pepper to the skillet. Stir to combine.
- Step 4: Bring the sauce to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
- Step 5: Add the cooked pasta to the skillet and toss to coat.
- Step 6: Serve immediately. Garnish with extra Parmesan cheese if desired.
Notes
- Leftovers store beautifully in the fridge for up to 3 days; simply reheat gently in the microwave or on the stovetop, adding a splash of milk or cream if needed to restore creaminess.
- For a heartier meal, serve this creamy beef pasta with a side salad of mixed greens and a simple vinaigrette.
- To prevent the sauce from becoming too thick, avoid over-simmering; a gentle simmer for 5-7 minutes will ensure a perfectly creamy consistency.
- Adding a pinch of red pepper flakes during step 3 will give the dish a delightful kick for those who enjoy a little heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American