Introduction
The kitchen smelled like garlic and browned beef, and the whole house leaned in. Tonight I made One-Pot Beef and Garlic Parmesan Spinach Pasta, and the kids clapped when the lid came off. This always takes me back to Sunday dinners. If you like bold garlic flavor, you might also enjoy my garlic-parmesan chicken and potatoes skillet for a different weeknight spin.
Why You’ll Love This
- Fast cleanup: everything cooks in one pot.
- Rich, creamy sauce without heavy work.
- Budget-friendly: ground beef and pantry pasta.
- Greens sneaking in: fresh spinach wilts right into the sauce.
Quick Recipe Snapshot
- Servings: 4–5
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Skill level: Easy
- Taste: savory + cheesy with a hint of garlic
Warm, straightforward instructions let you cook with confidence.
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)
- 1/2 tsp red pepper flakes (optional)
- Fresh parsley (for garnish)
- Extra Parmesan (for garnish)
- Cracked black pepper (for garnish)
Chef notes:
- Fresh garlic = bigger flavor.
- Use unsalted butter to control salt.
- Choose sturdy pasta like penne or rotini.
- Room-temp cream cheese melts faster.
How to Make It
- First, heat 2 tablespoons olive oil in a large pot over medium-high heat until it shimmers. Add the ground beef. Season with salt, black pepper, and 1 teaspoon Italian seasoning. Brown the meat, stirring, until no pink remains and you see golden bits on the bottom.
- Then, push the beef to one side and add the minced garlic. Cook 30 seconds until fragrant; don’t let it burn.
- Next, stir in 2 cups fresh spinach. Cook until wilted and glossy. The spinach will shrink fast.
- Meanwhile, pour in 1 1/2 cups chicken broth and 1 cup heavy cream. Scrape the pot bottom to lift those browned bits; that adds flavor.
- Now add the uncooked 12 oz pasta and bring the pot to a boil. Reduce heat to a simmer, cover, and cook 10–12 minutes. Stir once or twice. The pasta is done when it’s tender and the sauce has thickened.
- Finally, stir in 1/2 cup grated Parmesan and the 2 oz cream cheese (if using). Mix until smooth. Taste and adjust salt and pepper. Serve hot with parsley, extra Parmesan, and cracked pepper.
Kitchen Tips (From My Kitchen)
- Time-saver: Use pre-minced garlic for busy nights, but add it later so it stays bright.
- Common mistake + fix: If the sauce gets too thick, stir in a splash of broth or cream until it loosens.
- Simple variation: Add 1 tsp smoked paprika or swap parsley for basil for a fresh twist.
Serving Ideas
- Weeknight dinner: plate with a crisp side salad and a wedge of lemon.
- Casual Sunday: serve with garlic bread to soak the sauce.
- Brunch-for-dinner: top with a soft fried egg.
- Holiday side: offer smaller portions alongside roasted vegetables.
Garnish ideas: extra Parmesan, chopped parsley, and a pinch of red pepper flakes. For a spicy twist, try this after you’ve made a few batches; it pairs well with Cajun-seasoned pasta ideas.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
- Reheat: Warm gently on the stove with a splash of broth to revive creaminess.
Leftover idea: Turn it into a hearty pasta bowl with extra greens or a quick sandwich with melted mozzarella.
One-Pot Beef and Garlic Parmesan Spinach Pasta
Ingredients
Method
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers.
- Add the ground beef, seasoning with salt, black pepper, and 1 teaspoon of Italian seasoning. Brown the meat until no pink remains.
- Push the beef to one side and add the minced garlic. Cook for 30 seconds until fragrant, being careful not to let it burn.
- Stir in 2 cups of fresh spinach and cook until wilted and glossy.
- Pour in 1 1/2 cups of chicken broth and 1 cup of heavy cream, scraping the bottom of the pot to lift the browned bits.
- Add the uncooked 12 oz pasta, bring to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally.
- Stir in 1/2 cup of grated Parmesan and 2 oz of cream cheese (if using). Mix until smooth, then taste and adjust seasoning.
- Serve hot, garnished with parsley, extra Parmesan, and cracked pepper.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Cook through step 5, cool, then refrigerate. Reheat with a splash of broth and finish with Parmesan.
Q: What can I substitute for ground beef?
A: Ground turkey or Italian sausage both work well; sausage gives a bolder flavor. See a creamy vegetarian version inspired by one-pot creamy garlic pasta for more ideas.
Q: How do I know when the pasta is done?
A: Taste a strand at 10 minutes. It should be tender but still firm to the bite; the sauce should cling to the pasta.
Q: Can I freeze One-Pot Beef and Garlic Parmesan Spinach Pasta?
A: Yes, but expect a slight texture change. Freeze quickly in shallow containers for best results and reheat with extra liquid.
Final Thoughts
I love this dish because it feels indulgent and honest. It comes together fast, cleans easily, and fills the house with home-cooked warmth. Try it once, then tweak the spices to your family’s taste.
Conclusion
If you want another take on this flavor profile, check this version at One-pot Beef And Garlic Parmesan Spinach Pasta – Cooked.wiki. For a different recipe that leans into garlic and beef, see Garlic Parmesan Beef Pasta – The Country Cook.
One-Pot Beef and Garlic Parmesan Spinach Pasta
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