Ingredients
- 1 bunch fresh parsley, large stems removed (2 1/2 to 3 lightly packed cups)
- 6 large eggs
- 1 medium red beet (about 6 ounces), peeled and quartered
- 1 pound 00 flour, plus more for dusting and kneading
- Kosher salt
- 8 ounces ground beef
- 2 tablespoons breadcrumbs
- 2 tablespoons milk
- 3/4 cup grated Parmesan
- 3 cloves garlic, grated
- Freshly ground black pepper
- 1 cup marinara sauce
- One 10-ounce box frozen chopped spinach
- One 8-ounce package shredded mozzarella (about 2 cups)
- 3 ounces penne pasta (about 1 scant cup)
- 1/4 cup heavy cream
- Olive oil, for the pasta
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