Save Pin
Whip up this ground beef tortellini dish with spinach all wrapped in a buttery, garlicky sauce. It comes together fast, with basic stuff you already have. Everything’s tossed with cheesy tortellini for a rich, cozy meal that’ll have everyone digging in.
The first time I made this was midweek when I had zero extra time, but everybody loved the buttery garlic spin. Now it’s a regular favorite at our place because it’s such a crowd-pleaser and you barely have to think about it.
Must-Have Ingredients
- Fresh spinach: chop up a handful of soft leaves—it’ll boost nutrition and brighten things up
- Dried basil: toss in a bit for herby flavor—fresh-smelling brands are tastier
- Cornstarch: just a spoonful thickens up your sauce fast—if you swap in flour, give it extra time to cook
- Frozen cheese tortellini: snag a brand with tasty filling—the good stuff’s worth it
- Chicken or veggie broth: low salt is best; makes the sauce full—veggie broth lightens it up or keeps it meat-free
- Ground beef: brown it nicely so it’s flavorful and crumbly
- Garlic: mince it up for strong flavor—don’t skimp
- Butter: salted is awesome for richness—fresh matters
- Fresh Parmesan cheese: grate over the top for that classic salty bite
Super Simple Method
- Serve Everything Up:
- Spoon the cheesy tortellini out into bowls, pile plenty of Parmesan on top, and go wild with extra basil if you’re feeling fancy. Dig in while it’s hot.
- Toss It All Together:
- Mix the thickened broth with your beef-spinach combo on medium, then add in cooked tortellini. Gently toss so the sauce covers everything.
- Get the Beef & Spinach Ready:
- Crumble ground beef into your hot pan and cook till brown. Lose the drippings. Stir in spinach, let it wilt, and mix well.
- Build Your Sauce:
- Grab a bowl, whisk together broth and cornstarch till smooth, then in a skillet, slowly melt butter on medium until super foamy. Add garlic and basil, stirring constantly until the kitchen smells amazing, but keep the garlic from turning brown.
- Start with Tortellini:
- Pour 2½ cups broth in a pot, heat to a simmer, drop in the frozen tortellini, stir once in a while so nothing sticks. Takes about 3–4 minutes to float. Drain and set aside.
Save Pin
This is my go-to when I need something satisfying. Growing up, garlicky butter pasta meant family time, and that cozy feeling is still here. Spinach makes it a bit lighter, so it always feels like a treat.
Stay Fresh Longer
Keep any leftovers sealed up in the fridge and they’re good for about four days. When you heat them again, use a little broth in a pan so it’s creamy and not overcooked.
Switch Things Up
Not into beef? Toss in some sautéed mushrooms or golden-brown onions for that deep flavor. Want it gluten-free? Use a pasta option that fits your diet—just check directions so it cooks up just right.
Best Ways to Serve
A bright green salad with lemon and olive oil makes everything pop. Grab some garlic bread or toast for scooping up the last of that sauce. If you like wine, a light red is awesome with that savory butter and beef mix.
Save Pin
Common Questions
- → Which tortellini should I pick?
Cheese tortellini works great fresh or frozen since they cook fast and soak up the flavors well. Just give dried ones more time to cook.
- → Can I swap out beef for other meat?
Sure, ground turkey or chicken are lighter choices. Just cook them fully and brown them nicely.
- → How can I stop garlic from burning?
Keep the heat medium and stir the garlic often in butter. When it smells amazing, usually about 2 minutes, move on fast.
- → What’s a good alternative to cornstarch for thickening?
All-purpose flour works fine though it might take longer to thicken the sauce.
- → How do I store and reheat leftovers?
Store leftovers in a sealed container in the fridge for up to 4 days. Warm them gently on the stove with a splash of broth to keep the sauce smooth.
- → Can I use fresh spinach instead of frozen?
Fresh spinach works great too. Add it near the end and cook just until it wilts so it stays bright and tender.