This dish is not just another pasta recipe; it’s a culinary hug that brings comfort and satisfaction to your dinner table.
Ingredients
Scale:
1 pound Ground beef
12 ounces Pasta (your choice, but penne or rotini works best)
1 can (14 ounces) Artichoke hearts, drained and chopped
4 cups Fresh spinach
1 medium Onion, chopped
3 cloves Garlic, minced
8 ounces Cream cheese
2 cups Chicken broth
1/2 cup Parmesan cheese, grated
2 tablespoons Olive oil
Salt and pepper to taste
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the ground beef, breaking it up with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat.
Add the chopped artichoke hearts and fresh spinach. Stir until the spinach wilts, about 2-3 minutes.
Pour in the chicken broth and bring to a simmer. Add the pasta and cook according to package instructions until al dente, usually about 8-10 minutes.
Once the pasta is cooked, reduce the heat to low. Stir in the cream cheese until melted and combined. Then, add the grated Parmesan cheese and mix well.
Season with salt and pepper to taste. If the sauce is too thick, add a splash more of chicken broth until desired consistency is reached.
Serve immediately, garnished with extra Parmesan if desired.
