Cheesy Beef and Spinach Pasta
Cheesy Beef and Spinach Pasta
Ingredients
For the Pasta
- 12 ounces linguine
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- as needed salt
- as needed black pepper
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, casings removed
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach
- as needed salt
- as needed black pepper
For the Topping
- 2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add ground beef and Italian sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain off any excess fat.
⏱️ 10 min
- 3
Add chopped onion to the meat and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
- 4
Pour in crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let the sauce cook for at least 15 minutes to allow flavors to meld. Stir occasionally.
⏱️ 15 min
- 5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min
- 6
In a small saucepan or microwave-safe bowl, melt butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in chopped fresh parsley.
⏱️ 2 min
- 7
Drain the cooked linguine and immediately toss with the garlic butter mixture until evenly coated.
⏱️ 2 min
- 8
Stir the fresh spinach into the simmering meat sauce until wilted, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min
- 9
Combine the garlic butter linguine with the meat and spinach sauce in the Dutch oven or skillet, tossing gently to ensure all pasta is coated.
⏱️ 2 min
- 10
Evenly spread the pasta mixture in the Dutch oven or transfer to a 9x13 inch baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese generously over the top.
⏱️ 3 min
- 11
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. For extra browning, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 12
Remove from oven, let rest for a few minutes, then garnish with additional fresh parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef and Spinach Pasta
For the Pasta
- 12 ounces linguine
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, plus more for garnish
- as needed salt
- as needed black pepper
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1/2 pound Italian sausage, casings removed
- 1 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes, optional
- 5 ounces fresh spinach
- as needed salt
- as needed black pepper
For the Topping
- 2 cups low-moisture mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- 1
Preheat oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add ground beef and Italian sausage, breaking it up with a spoon. Cook until browned, about 8-10 minutes. Drain off any excess fat.
⏱️ 10 min - 3
Add chopped onion to the meat and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min - 4
Pour in crushed tomatoes, beef broth, dried oregano, dried basil, and red pepper flakes (if using). Season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low, cover, and let the sauce cook for at least 15 minutes to allow flavors to meld. Stir occasionally.
⏱️ 15 min - 5
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
⏱️ 10 min - 6
In a small saucepan or microwave-safe bowl, melt butter. Add minced garlic and cook for 30 seconds until fragrant. Stir in chopped fresh parsley.
⏱️ 2 min - 7
Drain the cooked linguine and immediately toss with the garlic butter mixture until evenly coated.
⏱️ 2 min - 8
Stir the fresh spinach into the simmering meat sauce until wilted, about 2-3 minutes. If the sauce is too thick, add a splash of the reserved pasta water.
⏱️ 3 min - 9
Combine the garlic butter linguine with the meat and spinach sauce in the Dutch oven or skillet, tossing gently to ensure all pasta is coated.
⏱️ 2 min - 10
Evenly spread the pasta mixture in the Dutch oven or transfer to a 9x13 inch baking dish. Sprinkle shredded mozzarella cheese and grated Parmesan cheese generously over the top.
⏱️ 3 min - 11
Bake for 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. For extra browning, you can briefly broil for 1-2 minutes, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 12
Remove from oven, let rest for a few minutes, then garnish with additional fresh parsley before serving hot.
⏱️ 2 min