Step 1: Start by cooking the spinach tortellini in a large pot of boiling salted water. Follow the package instructions for timing; it usually takes just a few minutes. Once cooked to al dente, drain the pasta, but don’t forget to reserve a little pasta water. This will come in handy later if your sauce needs loosening up.

Step 2: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a spatula as it cooks. Season generously with Cajun seasoning, red pepper flakes if you want that extra kick, and salt and pepper to taste. Let the beef brown nicely, stirring occasionally until it’s fully cooked through, about 7 to 8 minutes. When ready, transfer the beef to a bowl and set aside.

Step 3: Without wiping out the skillet, reduce the heat to medium and melt the butter. Add the minced garlic and sauté just until fragrant, about one minute. Garlic cooks quickly, so keep an eye on it to avoid burning.

Step 4: Pour in the heavy cream and bring it gently to a simmer. Then stir in the Parmesan cheese, cream cheese, and Italian seasoning. Keep stirring until the cheeses melt fully and the sauce is silky and smooth. If the sauce seems too thick, add a splash of that reserved pasta water until you reach a creamy, pourable consistency.

Step 5: Add the cooked tortellini back into the skillet. Toss it gently in the sauce to coat every piece. Then return the cooked beef to the pan and stir in the fresh chopped spinach. Let the spinach wilt into the warm sauce; it only takes a minute or two.

Step 6: Before serving, sprinkle with freshly chopped parsley for a bright, fresh finish.