Ceamy Roasted Red Pepper Macaroni

From: Jenn@eatcakefordinner

16 oz. elbow macaroni

1/2 Lb. lean ground beef

2 garlic cloves, minced

1/4 c. finely chopped onion

2 c. spinach, roughly chopped

1 (12 oz.) jar roasted red peppers, drained and chopped

1 (30 oz.) can tomato sauce

1 Tbl. brown sugar

3 tsp. Italian seasoning

1 1/2 tsp. Sriracha, opt.

a few dashes Worcestershire sauce, opt.

4 oz. cream cheese, cut into cubes

salt and pepper

1/3 c. freshly grated Parmesan, plus more for garnish


Cook elbow macaroni according to package directions.  Meanwhile, brown ground beef in a large skillet over medium heat.  Add the garlic, onion and spinach and saute for 2 minutes.  Add the chopped roasted red peppers, tomato sauce, brown sugar, Italian seasoning, Sriracha, Worcestershire sauce, cream cheese and grated Parmesan cheese.  Taste, and season with salt and pepper, to taste.  Stir until cream cheese is completely dissolved into sauce.  Cover with a lid and simmer while you wait for the pasta to finish cooking.  Once the pasta has finished cooking, drain and add to the red pepper sauce.  Stir to combine.  Garnish with additional grated Parmesan cheese and serve.  Serves: 5-6