When I want a meal that’s both comforting and packed with flavor, this Cheesy Garlic Butter Spaghetti with Italian Sausage & Spinach never lets me down. It’s one of those dishes that feels like a special treat but comes together quickly enough for a weeknight dinner. The combination of savory Italian sausage, juicy ground beef, and a creamy, cheesy garlic sauce is utterly satisfying. Plus, sneaking in spinach adds a touch of green without anyone complaining!
This recipe has become a favorite in my home because it strikes the perfect balance: rich and indulgent, but hearty and nourishing. It’s also flexible enough to adapt to what you have on hand or your family’s tastes, making it a reliable go-to when you want something tasty and filling without fuss.
If you love pasta dishes that bring everyone together around the table, you’re going to enjoy this recipe. It’s creamy, cheesy, and loaded with delicious Italian-inspired flavors.
Essential Elements and Equipment
For this recipe, having the right tools makes all the difference:
- A large pot for boiling spaghetti in salted water, which seasons the pasta as it cooks.
- A big skillet to brown the beef and sausage and sauté the aromatics.
- A separate saucepan to make the creamy garlic butter sauce, which needs careful whisking to stay smooth.
- A sturdy whisk to create the roux and avoid lumps in the sauce.
- Tongs or a large spoon to toss the pasta with the sauce and meat mixture evenly.
These essentials will keep your cooking smooth and make the final dish taste amazing.
What Makes This Recipe Work
This recipe excels because it combines simple ingredients in a way that feels rich and satisfying:
- The blend of ground beef and Italian sausage creates a deep, savory base full of flavor and texture.
- Cooking the onions and garlic with the meat infuses the dish with that warm, aromatic heartiness we crave in comfort food.
- Spinach adds freshness and nutrients while blending seamlessly into the creamy sauce.
- The roux made with butter and flour thickens the sauce perfectly, creating a luscious, velvety coating for every strand of spaghetti.
- Using a mix of Parmesan and mozzarella cheeses gives the sauce a sharp, melty, gooey quality that keeps every bite interesting.
- Cajun seasoning and smoked paprika add a subtle smoky heat that lifts the whole dish without overpowering it.
All these layers combine to make a pasta dinner that’s indulgent but balanced, hearty but approachable.
Ingredients You’ll Need
- 1 pound spaghetti
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Preparation
Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 9–11 minutes according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them up as they cook. Brown thoroughly, then drain any excess grease.
Step 3: Stir in the chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Toss in the thawed and squeezed spinach and cook until heated through, about 2–3 minutes.
Step 4: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk and chicken broth while whisking constantly to avoid lumps. Let the sauce simmer and thicken for about 5–7 minutes.
Step 5: Lower heat and stir in heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until cheeses melt and the sauce is smooth and creamy.
Step 6: Add the cooked spaghetti and meat-spinach mixture to the sauce. Toss gently to coat everything evenly in the rich garlic butter sauce.
Easy Variations to Try
As a busy mom, I’m always looking for ways to make recipes flexible and family-friendly. This cheesy garlic butter spaghetti is no exception! Here are a few simple variations to suit different tastes or dietary needs:
- Make it gluten-free: Swap regular spaghetti for your favorite gluten-free pasta. Just be sure to check cooking times since they can vary.
- Add more veggies: If your family loves veggies, toss in mushrooms, bell peppers, or zucchini when you’re cooking the onions for extra color and nutrition.
- Go vegetarian: Skip the beef and sausage altogether and load up on hearty mushrooms, spinach, and maybe some sun-dried tomatoes for a rich, meatless version everyone will enjoy.
- Mild or spicy: You can easily adjust the Cajun seasoning. Leave it out for a mild flavor or add extra smoked paprika or red pepper flakes if your crew likes it spicy.
- Make it lighter: Use half-and-half or milk instead of heavy cream to cut calories while still keeping that creamy texture.
I love that this recipe can adapt to what you have on hand or your family’s preferences. It’s perfect for busy weeknights when you want something comforting but not complicated.
How to Serve
Serving this cheesy, garlicky pasta feels like a warm hug on a plate. Here’s how I like to round out the meal:
- A crisp green salad with a simple lemon vinaigrette adds brightness and balances the richness of the sauce.
- Garlic bread or a warm baguette is a must-have for mopping up every last bit of that creamy sauce.
- Steamed or roasted veggies like broccoli, green beans, or asparagus bring a fresh crunch and color to the table.
- A sprinkle of freshly chopped parsley or basil on top adds a pop of color and fresh aroma.
When it comes to drinks, something light like sparkling water with a squeeze of lemon or a mild iced tea pairs beautifully without overpowering the dish.
Recipe Tips
- Use room temperature ingredients like butter and cream cheese; they melt better and make your sauce silkier.
- Don’t overcrowd the pan when cooking meat; sear in batches if needed so the chicken or sausage gets a nice golden crust instead of steaming.
- Whisk constantly when making your roux and adding milk to avoid lumps and ensure a smooth sauce.
- Taste and adjust seasonings gradually, especially after adding cheese, since it can be salty.
- Reserve some pasta water to loosen the sauce if it gets too thick; it also helps the sauce stick to the noodles.
- Leftovers reheat beautifully, just warm gently on the stove with a splash of milk to bring back creaminess.
Cooking Notes
- Use a heavy-bottomed skillet or saucepan for even heat and to prevent burning.
- Keep the heat moderate when simmering the sauce; too high can cause the dairy to separate.
- If your sauce gets too thick, add milk or reserved pasta water a little at a time.
- Freshly grated Parmesan always tastes better than pre-grated.
- Stir the cheese in slowly and let it melt gently for the best texture.
Nutritional Information
- Calories: Approximately 780 per serving
- Protein: Around 45 grams
- Sodium: About 950 mg
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
FAQs
1. Can I use fresh spinach instead of frozen?
Absolutely! Just use about 5 cups of fresh spinach and sauté it with the onions until wilted before adding the garlic. It adds a nice fresh flavor and texture.
2. What pasta can I use if I don’t have spaghetti?
Feel free to swap in penne, linguine, or even fusilli. The key is to cook it al dente so it holds up well tossed in the sauce.
3. Can I make this dish ahead of time?
Yes, you can prepare the sauce and meat mixture ahead, but for the best texture, cook the pasta fresh and combine just before serving. Leftovers reheat well on the stove with a splash of milk.
4. How spicy is this recipe?
It’s moderately spicy thanks to the Cajun seasoning and smoked paprika, but you can easily adjust the heat by reducing or increasing those spices.
Conclusion
This Cheesy Garlic Butter Spaghetti with Italian Sausage & Spinach is the kind of dish I love making for my family: comforting, flavorful, and quick enough to fit into busy evenings. The creamy, cheesy sauce clings to every strand of pasta, while the savory sausage and ground beef add a hearty, satisfying bite. Spinach sneaks in some greens without being overwhelming, making this meal both indulgent and nourishing.
What I appreciate most is how easy it is to customize. Whether you want to dial up the spice, add extra veggies, or make it gluten-free, this recipe welcomes your tweaks. It’s also a winner for feeding a crowd, with enough cheesy goodness to please both kids and adults.
I hope this becomes a staple in your dinner rotation just like it is in mine. It’s that perfect blend of rich comfort and everyday ease just the kind of meal that makes weeknights feel a little more special. So grab your skillet and pasta pot, and get ready to serve up a dish that’s creamy, cheesy, and totally delicious.
Print
Cheesy Garlic Butter Spaghetti with Italian Sausage & Spinach
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 1 pound spaghetti
- 1 pound ground beef
- 1 pound Italian sausage, casings removed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, about 9–11 minutes according to package instructions. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking them up as they cook. Brown thoroughly, then drain any excess grease.
Step 3: Stir in the chopped onion and cook for about 5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Toss in the thawed and squeezed spinach and cook until heated through, about 2–3 minutes.
Step 4: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk and chicken broth while whisking constantly to avoid lumps. Let the sauce simmer and thicken for about 5–7 minutes.
Step 5: Lower heat and stir in heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until cheeses melt and the sauce is smooth and creamy.
Step 6: Add the cooked spaghetti and meat-spinach mixture to the sauce. Toss gently to coat everything evenly in the rich garlic butter sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 780
- Sodium: 950
- Protein: 45