Weeknight dinners in our house used to be a mad dash, digging through the fridge, grabbing whatever I could find, and crossing my fingers it turned into something edible. That all changed the night I first made this One-Pot Beef and Garlic Parmesan Spinach Pasta. It was one of those “use what we have” meals that somehow turned into something magical. The rich flavor of the ground beef, the creaminess of the Parmesan, and the subtle bite of garlic come together with tender pasta and fresh spinach all in one pot.
This recipe is now one of our family favorites. It’s simple enough for a regular Tuesday night but flavorful enough to serve when friends drop by unexpectedly. The cleanup? Practically nonexistent. With everything cooking in one pot, you’re left with more time to enjoy the meal and less time scrubbing pans.
Whether you’re a busy parent, a student looking for budget-friendly meals, or just someone who wants a hearty, comforting dish on the table fast, this pasta checks all the boxes. Plus, it reheats beautifully, making leftovers something to look forward to.
Why You’ll Love This Recipe
This recipe is the kind of meal you’ll find yourself coming back to over and over again. For starters, it’s made in one pot, meaning fewer dishes, less hassle, and more time to relax. But the real magic is in the flavor. Ground beef adds heartiness, while garlic, onions, and Italian seasoning infuse the dish with that cozy, home-cooked taste everyone craves. And when you stir in the Parmesan and cream at the end? It becomes irresistibly creamy and rich.
The fresh spinach gives it a pop of color and adds nutrients without making it feel like a “health food” dish. It’s also super versatile you can switch up the pasta shape, swap in turkey or chicken, or even go meatless.
This dish is a hit with kids and adults alike, making it a great family meal. Plus, it’s ready in around 30 minutes from start to finish, which means it’s perfect for busy weeknights when you want something delicious but don’t have the energy for anything complicated.
If you love comforting, cheesy pasta dishes that don’t leave a mountain of dishes behind, this one-pot pasta is going to be your new go-to.
Ingredients You’ll Need:
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 pound pasta (penne, rotini, or your favorite shape)
- 5 ounces fresh spinach, roughly chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
Preparation
Step 1: Start by heating the olive oil in a large deep skillet or pot over medium heat. Once the oil is hot, add the ground beef and break it up with a wooden spoon. Cook until the beef is browned and fully cooked, about 6–8 minutes. Drain any excess grease if needed.
Step 2: Toss in the chopped onion and minced garlic. Sauté everything together for 2–3 minutes until the onion becomes soft and fragrant. Sprinkle in the Italian seasoning, salt, and black pepper to give the beef some extra flavor.
Step 3: Pour in the beef broth and add the undrained diced tomatoes. Give everything a good stir. Then add your uncooked pasta straight into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Step 4: Once the pasta is just about done, stir in the chopped spinach. It’ll look like a lot at first, but it wilts quickly. Let it cook for 2–3 more minutes until the spinach is tender and blended in.
Step 5: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Keep stirring until the sauce is creamy and coats the pasta. Taste and adjust seasoning if needed. Garnish with more Parmesan before serving and enjoy!
Variation
This pasta recipe is super flexible and easy to adapt based on your dietary needs or whatever ingredients you have in your kitchen.
- For a Lighter Version: Swap the heavy cream for half-and-half or even evaporated milk. You’ll still get a creamy texture but with fewer calories. Ground turkey or chicken also works well in place of ground beef.
- Vegetarian-Friendly: Skip the ground beef altogether and add sautéed mushrooms, zucchini, or bell peppers instead. You can also toss in a can of drained chickpeas for extra protein and fiber.
- Gluten-Free Option: Use your favorite gluten-free pasta and make sure the beef broth and Parmesan you’re using are gluten-free certified. The flavor holds up perfectly with gluten-free alternatives.
- More Greens: Feel free to bulk up the spinach or add other leafy greens like kale or arugula. They’ll wilt down quickly and blend beautifully with the creamy sauce.
- Cheesy Twist: Want it extra cheesy? Add shredded mozzarella or a mix of Italian cheeses along with the Parmesan for that ooey-gooey goodness.
This recipe is great because it encourages creativity mix and match ingredients to make it your own!
How to Serve
When serving this One-Pot Beef and Garlic Parmesan Spinach Pasta, the goal is comfort and satisfaction. It’s a complete meal on its own, but you can easily dress it up with a few simple sides to elevate the experience.
Start with a crisp green salad a mix of baby greens, cucumber, and cherry tomatoes with a balsamic vinaigrette pairs wonderfully with the rich, creamy pasta. Want to go more traditional? A classic Caesar salad is always a hit.
For something warm and comforting, serve with garlic bread or toasted ciabatta slices brushed with olive oil and a sprinkle of Italian herbs. They’re perfect for soaking up every bit of that creamy Parmesan sauce.
You can also offer up a light vegetable side, like roasted broccoli, asparagus, or green beans. The freshness and slight crunch will balance out the richness of the pasta beautifully.
This pasta makes a fantastic weeknight meal, but it’s also special enough to serve when company comes over. No matter how you present it, you’re guaranteed to impress.
Recipe Tips
When it comes to making the perfect one-pot pasta, a few simple tips can make a big difference in your cooking experience and final result:
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Use a large pot or deep skillet: Since everything is cooked in one pot, you need enough space for the pasta to cook evenly and absorb all the flavors. A Dutch oven works perfectly.
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Stir occasionally: Pasta tends to stick to the bottom of the pan, especially when cooked in broth. A quick stir every few minutes will help prevent sticking and ensure even cooking.
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Don’t drain the tomatoes: The liquid from the canned diced tomatoes adds essential flavor and helps cook the pasta to perfection.
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Add spinach at the end: Spinach wilts quickly and doesn’t need long to cook. Stir it in after the pasta is done to keep it bright and fresh.
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Save extra Parmesan: Always reserve a little extra Parmesan to sprinkle on top just before serving. It adds that finishing touch that makes every bite feel complete.
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Make it ahead: This pasta reheats well! Store leftovers in an airtight container and reheat with a splash of broth or cream to bring back its creamy texture.
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Customize it: Feel free to toss in extras like mushrooms, peas, or sun-dried tomatoes if you have them on hand.
With just a little attention and these simple tricks, this dish can become one of your weeknight staples in no time.
Cooking Note
Keep these quick bullet-point notes in mind to help you avoid common mistakes and ensure the best results every time:
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Choose the right pasta: Short pasta shapes like penne, rotini, or shells work best in one-pot recipes since they cook evenly and hold onto the creamy sauce.
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Don’t overcook the pasta: Keep an eye on the pasta toward the end of cooking time. You want it tender but not mushy.
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Taste as you go: Every brand of broth or canned tomatoes varies slightly in salt. Always taste your sauce before adding more salt.
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Let it sit before serving: Letting the pasta rest for 2–3 minutes before serving helps the sauce thicken and cling to the noodles better.
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Use fresh garlic if possible: It makes a huge flavor difference compared to jarred garlic.
These small tweaks can elevate your dish from “good” to “amazing” with minimal effort.
Nutritional Information (approximate per serving):
- Calories: 540
- Protein: 26g
- Sodium: 780mg
Note: Nutritional values are estimates and may vary based on the specific brands and products you use.
FAQs
Can I use a different type of meat instead of ground beef?
Absolutely! Ground turkey, chicken, or even Italian sausage are all great alternatives. You can also go meatless by adding mushrooms or canned beans for a vegetarian version.
Can I substitute the heavy cream?
Yes, you can use half-and-half or even milk, although the sauce may not be quite as rich. If you’re looking for a dairy-free option, try canned coconut milk, though it will add a slightly different flavor.
What if I don’t have fresh spinach?
No problem! You can use frozen spinach just thaw it and squeeze out the excess moisture before adding it to the pasta. Kale or arugula also work well if you’re looking for another green.
Is it okay to use a different kind of pasta?
Totally! This recipe is very forgiving. Penne, fusilli, bowtie, or shells all work just as well as rotini. Just keep an eye on cooking time, as it can vary slightly depending on the shape.
How should I store leftovers?
Let the pasta cool, then store it in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a pot or microwave with a splash of broth or cream to loosen the sauce.
Can I freeze this dish?
While it’s best fresh, you can freeze it. Let it cool completely, store in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat with added liquid to restore creaminess.
Conclusion
One-pot recipes are truly a lifesaver on busy nights, and this Beef and Garlic Parmesan Spinach Pasta proves that fast, simple meals can also be incredibly satisfying. The richness of the Parmesan, the comforting feel of pasta, the flavorful punch from garlic and onions, and the nutritious kick of spinach all blend into one dish that you’ll find yourself craving again and again.
It’s perfect for so many occasions: quick weeknight dinners, casual family meals, or even cozy weekends in. Best of all, it only takes about 30 minutes and one pot, which means less time cleaning and more time relaxing. Whether you’re feeding kids, picky eaters, or just yourself, this dish has a way of winning everyone over.
If you’ve never tried a one-pot pasta before, this is the perfect place to start. And once you do, don’t be surprised if it becomes a regular on your dinner rotation. Make it your own by playing with different proteins or greens, and enjoy the comfort of a homemade meal that comes together with ease.
So grab a pot, gather your ingredients, and get cooking comfort food is just 30 minutes away.
Print
One-Pot Beef and Garlic Parmesan Spinach Pasta
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need:
- 1 pound ground beef
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 pound pasta (penne, rotini, or your favorite shape)
- 5 ounces fresh spinach, roughly chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
Step 1: Start by heating the olive oil in a large deep skillet or pot over medium heat. Once the oil is hot, add the ground beef and break it up with a wooden spoon. Cook until the beef is browned and fully cooked, about 6–8 minutes. Drain any excess grease if needed.
Step 2: Toss in the chopped onion and minced garlic. Sauté everything together for 2–3 minutes until the onion becomes soft and fragrant. Sprinkle in the Italian seasoning, salt, and black pepper to give the beef some extra flavor.
Step 3: Pour in the beef broth and add the undrained diced tomatoes. Give everything a good stir. Then add your uncooked pasta straight into the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Step 4: Once the pasta is just about done, stir in the chopped spinach. It’ll look like a lot at first, but it wilts quickly. Let it cook for 2–3 more minutes until the spinach is tender and blended in.
Step 5: Reduce the heat to low and stir in the heavy cream and Parmesan cheese. Keep stirring until the sauce is creamy and coats the pasta. Taste and adjust seasoning if needed. Garnish with more Parmesan before serving and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 540
- Sodium: 780
- Protein: 26