Instructions
Step 1: Cook the rotini according to package instructions until al dente. Drain and set aside. /n
Step 2: Heat olive oil in a large skillet over medium heat, then add chopped onion and cook until softened. /n
Step 3: Add minced garlic and cook for about 1 minute until fragrant. /n
Step 4: Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if necessary. /n
Step 5: Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and black pepper. Let simmer for 5–7 minutes. /n
Step 6: Reduce heat to low and add Velveeta cheese cubes and heavy cream, stirring until fully melted and smooth. /n
Step 7: Stir in fresh spinach and cook until wilted. /n
Step 8: Add cooked rotini to the sauce and toss until well coated. /n
Step 9: Serve hot, topped with grated Parmesan cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the microwave or on the stovetop over low heat, adding a splash of milk or cream to keep the sauce smooth.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.
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