12 ounces Campanelle pasta

1 pound ground beef (80/20)

1 medium onion, diced

6 cloves garlic, minced

2 cups packed spinach

⅓ cup sun-dried tomatoes, roughly chopped

2 tablespoons tomato paste

1 tablespoon oil from sun-dried tomatoes

2 tablespoons butter

2 cups milk

2 cups beef broth

1 cup freshly grated Parmesan cheese

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons Italian seasoning

1 teaspoon paprika

½ teaspoon black pepper

Salt (approximately 1 ½ teaspoons total, see steps)

In a large, deep skillet or pot, add the ground beef.

Season with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper.

Cook over medium-high heat for about 5 minutes, breaking the beef into small pieces with a spatula.

Add the diced onion, minced garlic, butter, sun-dried tomatoes, the oil from the sun-dried tomatoes, and tomato paste to the cooked beef.

Sauté for about 5 minutes, until the onions are softened.

Add the uncooked Campanelle pasta, beef broth, milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon Italian seasoning, and 1 ½ teaspoons salt to the pot.

Mix everything well, ensuring the pasta is evenly spread.

Bring the mixture to a simmer over medium heat.

Cover the pot with a lid and reduce the heat to medium-low.

Cook for 10 to 12 minutes, or until the pasta is cooked through.

at the 10 minute mark, remove the lid, stir the pasta, and test for doneness.

Remove the pot from the heat.

Add the spinach and mix until it wilts.

Sprinkle the Parmesan cheese over the pasta and mix thoroughly.

Serve hot and enjoy!