Boil the pasta. Bring a large pot of salted water to a boil. Cook pasta to al dente per package directions. Reserve 1/2 cup pasta water, then drain and set aside.

Brown the beef. Heat a large skillet or Dutch oven over medium-high. Add 1 tablespoon olive oil. Add the ground beef, season with 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, breaking it up with a spatula, about 6–8 minutes. Drain excess fat if needed.

Build flavor. Push beef to the sides. Add a small splash of oil if the pan looks dry. Sauté onion and bell pepper for 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

Season it up. Add Italian seasoning, smoked paprika, and red pepper flakes. Toast the spices for 30 seconds to wake them up.

Make the sauce. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and beef broth. Bring to a steady simmer and cook 8–10 minutes, stirring occasionally, until thickened. Taste and adjust salt and pepper.

Add greens. Stir in spinach and let it wilt into the sauce, 1–2 minutes. If using frozen spinach, squeeze it very dry before adding.

Toss with pasta. Add the cooked pasta to the sauce. If it seems thick, loosen with a splash of the reserved pasta water. Stir in half the Parmesan for a creamy finish.

Portion for meal prep. Divide into 5–6 airtight containers. Top with the remaining Parmesan and a sprinkle of parsley or basil if you like.

Cool, then store. Let containers cool uncovered for 15–20 minutes before sealing. Label with the date.