In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, breaking it apart with a wooden spoon. Cook for about 5–7 minutes until browned and cooked through.

Add the diced garlic and sun-dried tomatoes to the skillet. Stir for 1–2 minutes until fragrant.

Stir in the uncooked penne or rigatoni pasta along with the beef broth. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the skillet, and let it simmer for approximately 10 minutes.

Fold in the fresh spinach and heavy cream. Mix gently until the spinach wilts.

Remove the skillet from heat and let the dish sit for a few minutes.

Serve hot, garnished with grated Parmesan cheese.