• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim, peel, and finely chop carrot. Pick parsley leaves from stems; roughly chop leaves.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Drain.

• While cavatappi cooks, heat a drizzle of oil in a large pan over medium heat. Add carrot; cook, stirring, until browned and tender, 6-8 minutes. Season with salt and pepper.

• Increase heat under pan with carrot to medium high and add a drizzle of oil. Push carrot to one side of pan. • Add beef* to empty side. Cook, breaking up meat into pieces, until browned. Sprinkle with Italian Seasoning. Cook, stirring, until beef is cooked through, 4-6 minutes. Season generously with salt and pepper. • Stir carrot and beef to combine.

• Stir in marinara and 1⁄3 cup water (½ cup for 4 servings). Reduce to a simmer and cook until sauce has slightly thickened, 3-4 minutes. Reduce heat to low. • Stir in cream cheese until thoroughly combined. • Add drained cavatappi, 1 TBSP butter (2 TBSP for 4), and half the chopped parsley; stir until pasta is warmed through, 1-2 minutes. (For 4, if pan is too small, carefully transfer everything to pot used for pasta.) Season with salt and pepper.

• Divide pasta between bowls. Top with Parmesan and remaining chopped parsley. Serve.