Let me just say this dish has earned its spot as a repeat favorite in our house. I still remember the first time I made this Creamy Garlic Butter Beef Bowtie Pasta with Italian Sausage and Spinach. It was one of those chilly weeknights when I just wanted something hearty, creamy, and comforting without a ton of fuss. I had a few leftover ingredients: some ground beef, a pack of Italian sausage I was saving for pizza night, and a half-bag of frozen spinach. And you know what? Sometimes those last-minute dinner experiments turn into something unforgettable.
This pasta turned out to be a creamy, savory, slightly spicy hug in a bowl. The garlic butter base gives it that cozy flavor, and the mix of beef and sausage makes it rich and bold. And then there’s the spinach tucked in just enough to make you feel like you’re doing something good for yourself.
Now it’s the kind of recipe I turn to for family dinners, casual entertaining, or when I just need something soul-satisfying at the end of a long day. Whether you’re feeding a hungry crew or meal-prepping for the week, this one-pot dish comes together in under 40 minutes and tastes like something that took hours. Let’s dive in.
Essential Elements and Equipment
This pasta is a complete comfort food experience with balanced textures and flavors. Bowtie pasta holds the creamy sauce beautifully, and the combination of ground beef and Italian sausage adds depth and just the right amount of spice. The garlic butter and creamy cheese sauce pull it all together with a velvety finish.
What you’ll need:
- A large, deep skillet or sauté pan
- Medium saucepan for the sauce
- Strainer and pasta pot
- Whisk for a smooth cream base
- A wooden spoon or a silicone spatula for stirring
Trust me, once you make this, you’ll want it on regular rotation.
Why You’ll Love This Recipe
- Rich and Creamy Comfort: Every bite is coated in a smooth, cheesy garlic butter sauce that feels indulgent without being heavy.
- Full of Flavor: The combo of Italian sausage and ground beef brings bold, savory notes that balance perfectly with creamy Parmesan and mozzarella.
- Sneaky Veggie Win: Spinach melts right into the sauce, so even picky eaters tend to love it.
- Great for Meal Prep: This reheats beautifully, so it’s perfect for leftovers or make-ahead lunches.
- One-Skillet Dinner Magic: With a little multitasking, you can pull this off using just a couple pans, less cleanup, more satisfaction.
Whether it’s a casual Sunday dinner or something special for the weeknight, this recipe fits any occasion.
Ingredients You’ll Need
- 1 lb bowtie pasta
- 1 lb ground beef
- 1 lb Italian sausage (casings removed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 2 tbsp olive oil
For the creamy garlic butter sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasonings:
- 2 tbsp Cajun seasoning
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- Salt and pepper, to taste
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a spoon. Cook until browned and fully cooked through, about 7–10 minutes. Drain excess fat if necessary.
Step 3: Add the chopped onion to the skillet and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute. Add the thawed, squeezed spinach and cook until warmed through. Remove from heat.
Step 4: In a separate saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth until smooth. Let it come to a gentle simmer and thicken, about 5–7 minutes.
Step 5: Stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until the cheese is melted and the sauce is creamy and smooth. If needed, thin with a splash of milk.
Step 6: Pour the cheese sauce into the meat mixture. Add the cooked pasta and toss everything together until well-coated. Let it sit on low heat for a minute or two so the flavors meld.
Variations
One of the things I love most about this pasta recipe is how easy it is to tweak depending on what you have on hand, or who you’re feeding.
- Want it lighter? Swap the heavy cream for half-and-half or whole milk, and reduce the butter slightly. You’ll still get a creamy texture without the full richness.
- Need it gluten-free? Just use your favorite gluten-free bowtie (or any shape) pasta and a 1:1 gluten-free flour blend for the roux. Everything else stays the same.
- Low-carb version? Try using cooked zucchini noodles, spaghetti squash, or shirataki pasta in place of traditional pasta. You can also scale back the amount of sauce to keep it leaner.
- Vegetarian option? Omit the ground beef and sausage and add sautéed mushrooms, roasted red peppers, or chickpeas instead. You’ll still get all the flavor with zero meat.
- Extra veggies: Toss in peas, broccoli florets, or sun-dried tomatoes with the spinach for more color and nutrients. This is a flexible recipe, so don’t be afraid to make it your own.
Whether you’re catering to picky eaters or trying to clean out your fridge, this recipe bends without breaking.
How to Serve
This pasta is rich and satisfying on its own, but you can absolutely build a full dinner around it for a more complete meal.
- A fresh, crunchy green salad with a light lemon vinaigrette cuts through the richness perfectly.
- Garlic bread or a warm baguette makes it feel like an Italian night out, especially when you want to scoop up the extra sauce.
- For something green, try roasted asparagus, sautéed zucchini, or steamed green beans tossed with lemon and a little sea salt.
- For a fun weeknight twist, a lemon iced tea or light apple cider adds brightness to the table.
You can serve this straight from the pan for a cozy, casual meal, or plate it with a sprinkle of fresh herbs for a dinner party presentation. It’s got that adaptable magic.
Recipe Tips
A few small tweaks can help make this dish foolproof, flavorful, and just a little faster on busy nights:
- Use room temp ingredients: Let your dairy (milk, cream, and cheese) sit at room temperature for 10–15 minutes. It helps prevent clumping and makes the sauce smoother.
- Drain spinach well: Squeeze the thawed spinach tightly using paper towels or a clean kitchen cloth. Excess water can thin your sauce.
- Cook pasta just to al dente: Since it will simmer a little in the sauce, this keeps it from turning mushy.
- Stir cheese slowly: Add shredded cheese a little at a time and stir until melted before adding more. It keeps the sauce velvety.
- Make it ahead: You can cook the pasta and meat mixture the day before. Store them separately, then make the sauce and reheat everything together when ready to serve.
A little planning makes this a great meal-prep or next-day lunch option, too.
Cooking Note
Here are a few extra reminders to make sure it turns out perfectly every time:
- Don’t skip draining the grease after browning the meat; it can make the sauce too oily.
- If your sauce thickens too much while simmering, just add a splash of milk or pasta water to loosen it.
- Mozzarella melts better if it’s freshly shredded, not pre-packaged.
- For a spicier version, use hot Italian sausage or add red pepper flakes.
- Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to keep the sauce creamy.
Nutritional Information (Per Serving)
Calories: Approximately 750
Protein: 38g
Sodium: 780mg (may vary depending on cheese and broth)
Recipe Details
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: Serves 6
Frequently Asked Questions
1. Can I use fresh spinach instead of frozen?
Absolutely! Just sauté 5–6 oz of fresh spinach in a bit of olive oil until wilted. Then add it to the sauce as directed. It’s a quick and easy substitute.
2. What’s the best pasta shape if I don’t have bowties?
Rotini, penne, or even fusilli all work well here. You want something with ridges or twists to hold onto the creamy sauce. Avoid delicate noodles like angel hair, they’ll get overwhelmed by the thick sauce.
3. How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or broth to loosen the sauce, then warm it gently over low heat on the stove or in 30-second bursts in the microwave, stirring between rounds.
Conclusion
This Creamy Garlic Butter Beef Bowtie Pasta with Italian Sausage & Spinach is one of those recipes that hits every note, comforting, flavorful, satisfying, and simple enough for a weeknight. It’s the kind of meal that fills the kitchen with the warm scent of garlic and melted cheese, and brings everyone to the table without having to call twice.
What I love most about it is how adaptable it is. You can make it rich and indulgent or tweak it to be a little lighter. Serve it family-style for Sunday dinner or tuck away a container for tomorrow’s lunch. It always delivers.
I hope this pasta becomes one of your new go-to favorites just like it did in our house. Don’t be surprised if it starts showing up on your menu more than once a week, because once you’ve had it, you’ll keep craving that cheesy, garlicky goodness.
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Garlic Butter Beef Bowtie Pasta with Italian Sausage & Spinach
- Total Time: 35–40 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 lb bowtie pasta
- 1 lb ground beef
- 1 lb Italian sausage (casings removed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 oz frozen spinach, thawed and squeezed dry
- 2 tbsp olive oil
For the creamy garlic butter sauce:
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Seasonings:
- 2 tbsp Cajun seasoning
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to the package instructions until al dente. Drain and set aside.
Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add ground beef and Italian sausage, breaking them apart with a spoon. Cook until browned and fully cooked through, about 7–10 minutes. Drain excess fat if necessary.
Step 3: Add the chopped onion to the skillet and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute. Add the thawed, squeezed spinach and cook until warmed through. Remove from heat.
Step 4: In a separate saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1 minute. Gradually whisk in the milk and chicken broth until smooth. Let it come to a gentle simmer and thicken, about 5–7 minutes.
Step 5: Stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until the cheese is melted and the sauce is creamy and smooth. If needed, thin with a splash of milk.
Step 6: Pour the cheese sauce into the meat mixture. Add the cooked pasta and toss everything together until well-coated. Let it sit on low heat for a minute or two so the flavors meld.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
Nutrition
- Calories: 750
- Sodium: 780
- Protein: 38