Step 1: Start by heating the olive oil in a large deep skillet or pot over medium heat. Once the oil is hot, add the ground beef and break it up with a wooden spoon. Cook until the beef is browned and fully cooked, about 6–8 minutes. Drain any excess grease if needed.

Step 2: Toss in the chopped onion and minced garlic. Sauté everything together for 2–3 minutes until the onion becomes soft and fragrant. Sprinkle in the Italian seasoning, salt, and black pepper to give the beef some extra flavor.

Step 3: Pour in the beef broth and add the undrained diced tomatoes. Give everything a good stir. Then add your uncooked pasta straight into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Step 4: Once the pasta is just about done, stir in the chopped spinach. It’ll look like a lot at first, but it wilts quickly. Let it cook for 2–3 more minutes until the spinach is tender and blended in.

Step 5: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Keep stirring until the sauce is creamy and coats the pasta. Taste and adjust seasoning if needed. Garnish with more Parmesan before serving and enjoy!