Creamy Beef and Spinach Pasta
Creamy Beef and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces pasta, such as penne or rotini
- 1 teaspoon salt, for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 15 ounce
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 3
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes to allow the flavors to meld.
⏱️ 7 min
- 5
Stir in the heavy cream until well combined. Add the fresh spinach, a handful at a time, allowing it to wilt before adding more. Continue stirring until all the spinach has wilted into the sauce.
⏱️ 3 min
- 6
Remove the skillet from the heat. Add the cooked and drained pasta to the sauce. Sprinkle in the 1/2 cup of grated Parmesan cheese. Mix until the pasta is evenly coated and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Beef and Spinach Pasta
For the Pasta
- 12 ounces pasta, such as penne or rotini
- 1 teaspoon salt, for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes, 15 ounce
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 3
Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and dried oregano, cooking for another minute until fragrant.
⏱️ 5 min - 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes to allow the flavors to meld.
⏱️ 7 min - 5
Stir in the heavy cream until well combined. Add the fresh spinach, a handful at a time, allowing it to wilt before adding more. Continue stirring until all the spinach has wilted into the sauce.
⏱️ 3 min - 6
Remove the skillet from the heat. Add the cooked and drained pasta to the sauce. Sprinkle in the 1/2 cup of grated Parmesan cheese. Mix until the pasta is evenly coated and the sauce is creamy. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
⏱️ 5 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
⏱️ 2 min