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One-Pot Creamy Beef and Spinach Alfredo

A cozy, creamy dish with ground beef and fresh spinach, ready in about 30 minutes—perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 12 oz pasta (penne, rotini, or bowtie) Choose a type of pasta that holds sauce well.
  • 2 tbsp olive oil or butter Use unsalted butter to control salt.
  • 3 cloves garlic, minced Fresh garlic gives bigger flavor.
  • Salt & black pepper, to taste Adjust to your preference.
  • 1.5 cups heavy cream Room-temperature cream blends easier.
  • 0.5 cup chicken or beef broth
  • 4 oz cream cheese, softened
  • 0.75 cup grated Parmesan cheese
  • 0.5 cup shredded mozzarella (optional) Can be omitted if not desired.
  • 0.25 tsp red pepper flakes (optional) For a hint of heat.
  • 2 cups fresh spinach leaves Baby spinach wilts fastest.
  • Extra Parmesan (for garnish)
  • Fresh parsley (for garnish)
  • Black pepper (for garnish)

Method
 

Cooking
  1. Heat a large pot over medium-high and add the olive oil or butter. Once hot, add the ground beef, spreading it out to brown evenly. Season with salt and black pepper.
  2. Push the beef to one side and add the minced garlic; sauté for 30 seconds until fragrant but not burnt.
  3. Pour in the pasta, broth, and 1 cup of the cream. Stir, bring to a simmer, and cover. Cook according to package directions until the pasta is al dente and the sauce slightly thickens.
  4. Reduce heat to low and add the remaining 1/2 cup of cream, stirring in the cream cheese until melted and silky.
  5. Add the Parmesan, mozzarella (if using), and red pepper flakes, stirring until smooth and glossy. Taste and adjust seasoning.
  6. Fold in the spinach in handfuls, cooking until wilted and bright green. Serve hot with extra Parmesan, chopped parsley, and a crack of black pepper.

Notes

For meal prep, brown the beef ahead and refrigerate. To fix a thin sauce, simmer uncovered for 2-3 minutes. Variations include using smoked paprika instead of red pepper flakes or adding a splash of white wine.