Name: One-Pot Beef and Garlic Parmesan Spinach Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 3 cups fresh spinach; 12 oz pasta (penne or rotini); 3 garlic cloves, minced; 1 cup grated Parmesan cheese; 1 cup heavy cream or half-and-half; 1 small onion, chopped (optional); 1 tbsp olive oil; Salt to taste; Black pepper to taste; 3 cups chicken or beef broth

This One-Pot Beef and Garlic Parmesan Spinach Pasta is a hearty, flavorful, and creamy dish that brings comfort and convenience together in one pot. With savory ground beef, aromatic garlic, tender spinach, and a luscious parmesan sauce coating every bite of pasta, this is one of those meals I can count on for busy weeknights or lazy weekends. One-Pot Beef and Garlic Parmesan Spinach Pasta

Why You’ll Love This Recipe

I love this recipe because it’s a true one-pot wonder—minimal cleanup, maximum flavor. The combination of beef, garlic, and parmesan brings out bold, comforting flavors while the spinach adds a touch of freshness. It’s perfect when I want something satisfying, quick, and made with ingredients I usually already have in the kitchen. Plus, the creamy texture and cheesy goodness make it a family favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef
Fresh spinach
Pasta (like penne or rotini)
Garlic cloves
Parmesan cheese, grated
Heavy cream or half-and-half
Onion (optional)
Olive oil
Salt
Black pepper
Chicken or beef broth

Directions

I start by heating olive oil in a large pot over medium heat, then I add the ground beef and cook until it’s browned and fully cooked. I drain any excess fat.
Next, I stir in the chopped garlic and onion, cooking until fragrant and softened.
I pour in the broth and cream, then bring the mixture to a simmer.
I add the uncooked pasta and stir occasionally, letting it cook in the liquid until tender and most of the liquid has absorbed.
Once the pasta is cooked, I stir in the spinach and let it wilt.
Finally, I mix in the grated parmesan cheese, season with salt and pepper, and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes for prep and 20 minutes to cook, so I can have it on the table in around 30 minutes.

Variations

When I want to mix things up, I sometimes use Italian sausage instead of beef for a spicier kick. I’ve also used kale in place of spinach or thrown in sun-dried tomatoes for extra depth. Switching to a different type of cheese, like asiago or romano, also adds a unique twist. For a lighter version, I use milk instead of cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I usually add a splash of broth or cream to loosen up the sauce and warm it over the stove or in the microwave. It holds up well and still tastes great the next day.

FAQs

How can I make this dish vegetarian?

I swap the beef for plant-based ground meat or sautéed mushrooms and use vegetable broth instead of chicken or beef broth.

Can I freeze this pasta?

I usually don’t recommend freezing creamy pasta dishes because the sauce can separate. But if I need to, I make sure it’s cooled completely and sealed well before freezing.

What pasta shape works best?

I prefer short pasta like penne, rotini, or shells. They hold onto the sauce well and cook evenly in one pot.

Can I use frozen spinach?

Yes, I can use frozen spinach—just thaw and drain it well before adding it near the end of cooking.

How do I keep the pasta from sticking?

I stir the pasta regularly while it cooks and make sure there’s enough liquid in the pot until the pasta is tender.

Conclusion

This One-Pot Beef and Garlic Parmesan Spinach Pasta is the kind of comforting, easy meal I keep coming back to. It’s creamy, filling, and packed with flavor—all cooked in just one pot. Whether I’m feeding the family or just want something quick and satisfying, this dish always hits the spot.