Garlic Butter Beef Spinach Tortellini

Garlic Butter Beef and Spinach Tortellini is the kind of cozy one-pan meal that makes weeknights feel special without much fuss. Rich ground beef, cheesy tortellini, and buttery garlic sauce make this feel indulgent yet still simple enough for a quick family dinner. When I make this, even picky eaters go back for seconds, and it always hits the spot after a long day.

The first time I made this, it was out of a need to use up leftover tortellini, and now it has stuck in our regular meal rotation because everyone loves those garlicky bites with a hint of melted cheese.

Ingredients

• Ground beef: Look for 85 percent lean for the best flavor and some juiciness
• Olive oil: A good extra virgin olive oil lends depth to the meat
• Garlic: Freshly minced garlic packs the sauce with punch selecting plump firm cloves gives the best flavor
• Italian seasoning: Dried blends work well but if you have access to fresh rosemary and thyme those are wonderful
• Salt: Opt for kosher salt to help bring out the flavors of the beef
• Black pepper: Use freshly cracked for robust flavor
• Red pepper flakes: Adds heat totally optional but great if you like a kick
• Refrigerated cheese tortellini: Choose a variety with real cheese filling check the ingredient list for quality
• Beef broth: Go for low sodium so you control the saltiness
• Unsalted butter: Makes the sauce silky and rich always prefer butter with no added flavors
• Fresh spinach: Brightens the whole dish choose baby spinach for tenderness
• Grated Parmesan cheese: Adds sharpness buy a wedge and grate it yourself for the best melt
• Fresh parsley: Offers a pop of freshness chop right before serving for best results

Instructions

Sear the Beef:

Heat olive oil in a large skillet over medium-high heat Add the ground beef and cook while breaking it apart with a spatula Let it brown thoroughly for about six to eight minutes until it is no longer pink and has some crispy edges This layer of flavor is crucial Drain any excess fat so the dish does not feel greasy

Bloom the Flavors:

Add minced garlic Italian seasoning salt black pepper and red pepper flakes into the skillet with the beef Stir them in and cook for one to two minutes The garlic should be fragrant but not browned This step infuses the oil and meat with herbs and heat

Boil the Tortellini:

Meanwhile fill a medium pot with water and bring to a boil Add the cheese tortellini and cook following the package instructions usually three to five minutes until they float to the top Drain well and set aside This ensures the pasta is perfectly tender rather than overcooked in the hot skillet

Build the Sauce:

Pour the beef broth into the skillet with the beef and bring it to a light simmer Scrape up any browned bits from the bottom as this adds richness Simmer for two to three minutes so the broth starts to reduce and concentrate

Wilt the Spinach:

Add the unsalted butter to the skillet and stir until melted Add the fresh spinach in handfuls stirring as it wilts Cook two to three minutes just until the leaves are tender but still bright and green This keeps the spinach from losing its color and nutrients

Combine Everything:

Add the drained tortellini to the skillet and gently toss until the pasta is evenly coated with the garlic butter sauce and mixed throughout with the beef and spinach

Finish and Serve:

Sprinkle in the freshly grated Parmesan cheese and chopped parsley Toss everything again and let it cook for an extra one to two minutes so the cheese melts and the flavors come together Serve hot right out of the skillet with extra Parmesan and parsley on top

Parmesan is always my favorite part in this dish Its nutty flavor just ties everything together When my nieces come over they love helping sprinkle fresh parsley and cheese at the end and it makes them feel involved

Storage Tips

Let the tortellini mixture cool before storing to avoid condensation and sogginess Keep in an airtight container for up to three days Reheat gently in a skillet with a splash of broth or water to loosen the sauce as it can thicken in the fridge Avoid freezing as the tortellini pasta can turn mushy but leftovers are delicious for next day lunches

Ingredient Substitutions

You can swap ground beef for ground turkey or Italian sausage for a twist on the original No spinach on hand Use arugula or chopped kale Try different cheese stuffed pastas like ravioli if tortellini is unavailable

Serving Suggestions

Serve this dish right out of the skillet for a rustic presentation with extra Parmesan and cracked black pepper Pair it with a crisp green salad and some crusty bread to soak up the buttery sauce It is satisfying on its own but also makes a great potluck contribution

Cultural Context

Tortellini is a beloved Italian filled pasta traditionally enjoyed in brothy soups or buttery sauces This recipe bridges the hearty flavors of Italian American cooking by adding ground beef and a buttery garlic backbone which makes it perfect for a main course meal

Seasonal Adaptations

In spring swap spinach for fresh peas In late summer add some cherry tomatoes and fresh basil at the end In winter double down on the garlic and use hearty greens like kale Quick dinner with minimal chopping Versatile use up any leafy greens in your fridge Perfect for busy weeknights with big comforting flavor

Success Stories

I have made this recipe for new parents and friends going through a busy stretch and everyone raves about how satisfying and comforting it tastes My own family always requests it for cozy Friday nights and it is a go-to when I want dinner to feel special with minimal effort

Freezer Meal Conversion

If you want to freeze this meal prepare the beef and sauce portion only Let it cool and freeze in a sealed bag Thaw overnight then finish the recipe by boiling tortellini and fresh spinach on serving day for the best texture

With this easy tortellini skillet you can serve comfort and flavor any night of the week. Even on busy nights it is a guaranteed crowd-pleaser the whole family will love.

Recipe FAQs

→ Can I use frozen tortellini instead of refrigerated?

Yes, simply adjust the boiling time according to package instructions and proceed with the rest of the preparation as normal.

→ How do I make this dish spicier?

Add more red pepper flakes when seasoning the beef, or serve with extra flakes sprinkled on top for extra heat.

→ What other greens can replace spinach?

Kale, Swiss chard, or arugula work well as substitutes and bring their own flavor and texture to the pasta.

→ Can I use a different cheese instead of Parmesan?

Grated Pecorino Romano, Asiago, or even a mild mozzarella make great alternatives for a different cheesy finish.

→ How can I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth.

→ Is it possible to make this dish ahead of time?

Yes. Prepare the components and combine just before serving to keep the pasta texture ideal.