In a large skillet over medium heat, warm 2 tablespoons of olive oil. Once shimmering, add 1 pound of ground beef. Cook until nicely browned and no longer pink, about 5–7 minutes. Prune any excess fat from the skillet.

Reduce the heat to medium-low and stir in 4 minced garlic cloves. Sauté for about 1–2 minutes until fragrant.

Add in 1 cup of chopped sun-dried tomatoes, 4 cups of fresh spinach, and 3 cups of broth. Stir in 12 ounces of uncooked penne pasta. Bring to a rolling boil.

Once boiling, cover and reduce the heat to low. Simmer for about 12–15 minutes, occasionally stirring.

Stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese, cooking gently for another 2–3 minutes.

Finally, serve warm, garnished with additional grated Parmesan and fresh herbs if desired.