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One-Pot Beef and Garlic Parmesan Spinach Pasta prepared in a skillet

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.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.