Ingredients
- 1 pkg Anna Shells (1 lb)
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely chopped
- 1 lb Ground Beef
- 1 can Cento Petite Diced Tomatoes (14.5 oz)
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1/2 cup Cento Beef Stock
- 1 tsp Cento Garlic Paste in a Tube
- 1 tsp Cento Italian Seasoning
- 1 cup Baby Spinach, chopped
- 1/2 cup Parmesan Cheese, grated
- 1/4 cup Heavy Cream
- 1/4 tsp Cento Crushed Red Pepper
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
Cook pasta in a large pot of salted boiling water until al dente, then drain and set aside. In a large skillet, heat olive oil over medium heat and cook ground beef until fully browned, then transfer to a bowl and set aside. In the same skillet, sauté the onion until soft, about 3â-4 minutes. Stir in garlic paste, tomato paste, diced tomatoes, beef broth, red pepper flakes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer, then return the cooked beef to the pan. Add spinach and cook until wilted. Turn off heat and stir in heavy cream until the sauce is well combined. Add cooked pasta to the skillet and mix until shells are fully coated in sauce. Top with grated Parmesan and garnish with fresh basil before serving. Serves 4-6.
