- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 763
- Total Fat
- 35 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 43 g
- Cholesterol
- 85 mg
- Sodium
- 979 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 763
- Total Fat
- 35 g
- Saturated Fat
- 15 g
- Carbohydrates
- 68 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 43 g
- Cholesterol
- 85 mg
- Sodium
- 979 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook for 2 minutes less than the package directions, 3 to 4 minutes. Drain well.
- Heat the olive oil in a large straight-sided skillet over medium-high heat. Add the ground sirloin and sausage and cook, breaking up the meats with the back of a wooden spoon, until cooked through and browned, 6 minutes. Stir in the shallots and garlic; cook 2 minutes. Deglaze with the tomato puree, add 1/2 teaspoon salt and stir to combine. Reduce the heat to medium and simmer for another 4 minutes.
- Add the macaroni to the sauce, sprinkle the bare pasta with the Parmesan and mix well. Stir in the mascarpone and spinach and cook an additional 3 minutes, until the sauce is creamy and the spinach wilted.
