In a large skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, breaking it apart, and cook for 5–7 minutes until browned.

Add minced garlic to the skillet and sauté for 1–2 minutes until fragrant.

Incorporate sun-dried tomatoes and fresh spinach, cooking until the spinach wilts.

Pour in the broth and add the uncooked penne pasta. Bring to a simmer, cover, and cook for 10–12 minutes until the pasta is al dente.

Reduce heat to low and stir in heavy cream until incorporated. Let it simmer for 2–3 minutes.

Remove from heat and serve hot, garnished with freshly grated Parmesan cheese.