One-Pot Beef and Garlic Parmesan Spinach Pasta Recipe – Cozy, Creamy Comfort in One Pan

Introduction

The kitchen smelled like warm garlic and butter as I stirred the pot—small bubbles, the sizzle of beef, and the bright snap of fresh spinach. Right away I knew this One-Pot Beef and Garlic Parmesan Spinach Pasta would be the kind of dinner that hugs you. This always takes me back to Sunday dinners. If you love bold garlic notes, you might also enjoy my take on garlic butter beef pasta, which leans even more on garlic.

Why You’ll Love This

• Fast weeknight meal that still feels special.
• One pot to wash, so cleanup is a breeze.
• Creamy, savory, and a little bright from the spinach.
• Family-friendly and easy to stretch for leftovers.

Also, if you want another cheesy, nostalgic pasta idea, try the comforting bowtie pasta with Velveeta beef sauce for a different kind of comfort.

Quick Recipe Snapshot

• Servings: 4–5
• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes
• Skill level: Easy
• Taste: savory + creamy with a garlic kick

You’ll feel confident making this—simple steps and clear cues keep it foolproof.

Ingredients You’ll Need

• 1 lb ground beef
• 12 oz pasta (spaghetti, penne, or rotini)
• 3 cloves garlic, minced
• 2 cups fresh spinach
• 2 tbsp olive oil or butter
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 oz cream cheese (optional for extra creaminess)
• 1/2 tsp red pepper flakes (optional, for heat)
• Fresh parsley (optional for garnish)
• Extra Parmesan (optional for garnish)
• Cracked black pepper (optional for garnish)

Chef notes:

• Fresh garlic = bigger flavor.
• Use unsalted butter to control salt.
• Spinach wilts fast; add last.

If you want a heartier swap, see ideas from my cheesy beef and potato soup for ways to bulk up the dish.

How to Make It

1. First, heat the oil in a large pot over medium-high. Add the ground beef, sprinkle salt, pepper, and Italian seasoning, and let it sizzle. Break it into crumbles and cook until browned and slightly golden at the edges. Drain excess grease if it looks greasy.
2. Then, push the beef to the side. Add the minced garlic to the pan and cook 30 seconds until fragrant—don’t let it burn. Stir so the garlic coats the beef.
3. Next, toss in the fresh spinach and stir. Watch it wilt quickly; stop when it’s tender and bright green.
4. Meanwhile, pour in the chicken broth and heavy cream and stir to combine. Add the uncooked pasta, pressing it down so it’s mostly submerged.
5. Bring the pot to a gentle boil, then reduce to medium-low. Cover and simmer, stirring occasionally, for about 10–12 minutes. Look for pasta that’s al dente and a sauce that’s thickened and clings to the noodles.
6. Finally, stir in Parmesan and cream cheese until smooth and glossy. Taste and tweak with salt, pepper, and red pepper flakes. If the sauce is too loose, simmer uncovered a minute or two until it coats the pasta.
7. Serve hot with parsley and an extra shower of Parmesan.

For low-and-slow simmer tips on beef and broth, my beef and barley soup shows gentle-heat tricks that work here too.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-minced garlic in a pinch, but add it later to avoid an off taste.
2. Common mistake + fix: Don’t over-cover the pot; check and stir so pasta doesn’t clump—add a splash more broth if needed.
3. Simple variation: Swap half the beef for Italian sausage for more depth.

Serving Ideas

• Weeknight dinner: Plate with crusty bread and a green salad.
• Casual dinner party: Pass extra Parmesan and parsley at the table.
• Cozy solo meal: Serve with a soft-boiled egg on top.
  Also, pair this with crispy baked garlic Parmesan fries for a playful side.

Storing & Leftovers

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months, but expect slight texture change.
• Reheat: Warm gently on the stove with a splash of broth to revive the sauce.

Leftover idea: Turn it into a hearty pasta bowl with extra greens and a fried egg.

FAQs

Q: Can I make this ahead?
A: Yes—cook through to the cheese step, cool, and refrigerate. Reheat with a little broth and finish with fresh Parmesan. This One-Pot Beef and Garlic Parmesan Spinach Pasta reheats well.

Q: What can I substitute for heavy cream?
A: Use half-and-half thinned with a tablespoon of butter, or whole milk plus a spoon of flour for thickness. Expect a slightly lighter sauce.

Q: How do I know it’s done?
A: Pasta should be tender with a little bite (al dente), and the sauce should cling to the noodles. If it looks thin, simmer uncovered a few minutes.

Q: Can I freeze it?
A: Yes—see the freezer note above; thaw in the fridge before reheating.

Final Thoughts

I love how this dish comes together fast but still feels like something you’d slow-cook. So, next time you want comfort without fuss, pull out one pot and enjoy the simple pleasures of garlic, cheese, and spinach. Bring your favorite tweaks, and make it yours—this is home cooking at its easiest and coziest, One-Pot Beef and Garlic Parmesan Spinach Pasta.

Conclusion

For a different take on garlic Parmesan beef pasta, check this one-pot Beef And Garlic Parmesan Spinach Pasta for more ideas.
If you want another family-friendly garlic Parmesan beef recipe, see this Garlic Parmesan Beef Pasta for extra inspiration.

One-Pot Beef and Garlic Parmesan Spinach Pasta

A comforting one-pan pasta dish combining savory beef, garlic, and creamy Parmesan with fresh spinach, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 5 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 12 oz pasta (spaghetti, penne, or rotini)
• 3 cloves garlic, minced
• 2 cups fresh spinach Add last as it wilts quickly.
• 2 tbsp olive oil or butter Use unsalted butter to control salt.
• 1 tsp Italian seasoning
• Salt & black pepper, to taste
• 1.5 cups chicken broth
• 1 cup heavy cream Substitute with half-and-half for a lighter sauce.
• 0.5 cup grated Parmesan cheese Top with extra Parmesan if desired.
• 2 oz cream cheese (optional) For extra creaminess.
• 0.5 tsp red pepper flakes (optional) Add for heat.
• Fresh parsley (optional for garnish)
• Extra Parmesan (optional for garnish)
• Cracked black pepper (optional for garnish)

Method

 

Cooking

1. Heat the oil in a large pot over medium-high.
2. Add the ground beef, sprinkle with salt, pepper, and Italian seasoning, and let it sizzle.
3. Break it into crumbles, cooking until browned and slightly golden at the edges. Drain excess grease if necessary.
4. Push the beef to the side, add minced garlic, and cook for 30 seconds until fragrant, being careful not to burn it.
5. Toss in the fresh spinach and stir until wilted and bright green.
6. Pour in the chicken broth and heavy cream, stirring to combine.
7. Add uncooked pasta, pressing it down so it’s mostly submerged.
8. Bring to a gentle boil, reduce to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally.
9. When pasta is al dente and sauce is thickened, stir in Parmesan and cream cheese until smooth.
10. Adjust seasoning with salt, pepper, and red pepper flakes as desired.
11. Serve hot with parsley and a sprinkle of extra Parmesan.

Notes

For low-and-slow simmer tips and variations, consult related recipes. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months.