Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 8 oz dry medium shells pasta
  • 2.5 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 cup fresh baby spinach
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place your large skillet over medium high heat. Add the 1 lb of lean ground beef and cook for about 5 to 7 minutes, breaking it apart with your spoon until no pink remains and it is deeply browned.
  2. Add the finely diced yellow onion to the pan with the beef. Cook for 3 to 4 minutes until the onions are translucent and soft.
  3. Stir in the 3 cloves of minced garlic and 2 tbsp of tomato paste. Cook for 1 to 2 minutes until the garlic is fragrant and the tomato paste has darkened to a deep rust color.
  4. Add the 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp pepper. Pour in the 2.5 cups of low sodium beef broth and scrape the bottom of the pan to release those flavor bits.
  5. Stir in the 8 oz of dry medium shells. Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
  6. Cover the pan and cook for 8 to 10 minutes until the pasta is al dente and most of the liquid has been absorbed.
  7. Remove the lid and stir in the 1/2 cup of heavy cream. Let it simmer uncovered for 1 to 2 minutes until the sauce begins to thicken and bubble.
  8. Remove the pan from the heat. Sprinkle in the 1/2 cup of freshly grated parmesan and stir vigorously until the cheese is completely melted and the sauce is glossy.
  9. Fold in the 1 cup of fresh baby spinach and 1 tbsp of chopped parsley. The residual heat will wilt the spinach in about 30 seconds.
  10. Let the pasta sit for 2 to 3 minutes before serving. This allows the sauce to fully set and coat every shell.