1In a deep skillet or pot, cook ground beef over medium-high heat with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2Break the beef into small pieces and cook for 5 minutes.
3Add onion, garlic, butter, sun-dried tomatoes, oil from the tomatoes, and tomato paste.
4Cook for 5 minutes until fragrant.
5Stir in pasta, beef broth, milk, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, and 1 1/2 tsp salt.
6Spread pasta evenly in the pot.
7Bring to a simmer, cover, and cook for 10-12 minutes on medium-low heat.
8Stir in spinach until wilted.
9Remove from heat and mix in Parmesan cheese.
10Add some extra Parmesan cheese right on top of your pasta before serving.
11Serve and enjoy!
Ingredients
12 oz Campanelle pasta
1 lb ground beef (80/20)
1 medium onion, diced
6 garlic cloves, minced
2 cups spinach, packed
0.33 cup sun-dried tomatoes, roughly chopped
2 tbsp tomato paste
1 tbsp oil from sun-dried tomatoes
2 tbsp butter
2 cups milk
2 cups beef broth
1 cup Parmesan cheese, freshly grated
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1 tsp paprika
0.5 tsp black pepper
2 tsp pink salt
Equipment
deep skilletpotlid
Tips
Use freshly grated Parmesan cheese for better melting.
Stir pasta at 10 minutes and check for doneness during simmering.