Description
Indulge in the delightful Creamy Tortellini Pasta with Beef and Spinach, a dish that brings comfort and flavor to your dinner table. This recipe features tender cheese tortellini enveloped in a creamy sauce, enriched with savory ground beef and fresh spinach. Perfect for family gatherings or busy weeknights, it can be prepared in just 30 minutes, making it an ideal choice for those looking to satisfy their cravings without spending hours in the kitchen. With its rich flavors and kid-friendly appeal, this pasta dish is sure to become a family favorite. Plus, leftovers freeze well for an easy meal later on!
Ingredients
- 20 ounces refrigerated cheese tortellini
- 1 pound ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Seasonings: Cajun seasoning, Italian seasoning, smoked paprika, salt, pepper
Instructions
- Cook tortellini according to package instructions in salted boiling water for about 3-5 minutes. Drain and set aside.
- In a large skillet over medium-high heat, heat olive oil. Add ground beef; cook until browned (about 7-9 minutes). Drain excess fat.
- Stir in chopped onion; cook for about 4-5 minutes until softened. Add garlic and spinach; cook for another minute.
- In a separate saucepan, melt butter and whisk in flour to create a roux. Gradually add milk and chicken broth while whisking until smooth. Simmer until slightly thickened (about 5-7 minutes).
- Stir in heavy cream, cheeses, and seasonings until smooth and creamy. Combine with tortellini and meat mixture until everything is well coated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 110mg
