This Garlic Butter Beef & Spinach Tortellini is the perfect weeknight dinner — hearty, flavorful, and ready in under 40 minutes. Juicy ground beef is cooked in a rich garlic butter sauce with fresh spinach and cheese-filled tortellini, creating a comforting meal that’s creamy, savory, and absolutely irresistible.
The balance between the meaty richness of the beef, the creamy tortellini, and the freshness of the spinach makes this dish both satisfying and well-rounded. It’s a one-pan wonder that delivers restaurant-quality taste with minimal effort — perfect for busy nights when you still want something homemade and special.
Why You’ll Love This Garlic Butter Beef & Spinach Tortellini
You’ll love how this recipe combines bold garlic-butter flavor with the heartiness of pasta and beef. The spinach adds a burst of color and nutrition, while the cheese tortellini makes it ultra-comforting. It’s simple, quick, and uses pantry staples — no complicated sauces or fancy techniques required.
This dish is also versatile enough for meal prep, dinner parties, or casual family meals. It’s rich without being heavy and comforting without being complicated.
Why You Should Try This Recipe
If you love garlic butter pasta or creamy beef dishes, this is the perfect fusion. It offers all the savory satisfaction of a beefy pasta bake but cooks faster and uses just one pan. The tortellini soaks up the buttery, garlicky sauce, and the spinach brings a light freshness that balances the richness.
It’s budget-friendly, kid-approved, and elegant enough to serve to guests — truly a dish that does it all.
Ingredients You’ll Need
Main Ingredients
- 1 lb (450 g) ground beef (or ground sirloin)
- 12 oz cheese tortellini (fresh or refrigerated)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- ½ cup grated parmesan cheese
- 2 cups fresh spinach (roughly chopped)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Optional Garnishes
- Extra parmesan cheese
- Chopped parsley
- Crushed red pepper flakes
How to Make Garlic Butter Beef & Spinach Tortellini (Step-by-Step)
1. Cook the Tortellini
Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside, reserving ½ cup of the pasta water.
2. Brown the Beef
In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned and no longer pink, about 5–6 minutes. Break up any large chunks as it cooks. Remove excess grease if necessary.
3. Add Garlic and Butter
Reduce heat to medium. Add butter to the pan and stir until melted, coating the beef. Add minced garlic and cook for 1 minute until fragrant. The garlic butter will infuse deep flavor into the beef mixture.
4. Pour in the Cream and Broth
Add the heavy cream and beef broth, stirring well to combine. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan to enrich the sauce.
5. Stir in Cheese and Seasonings
Add parmesan cheese, garlic powder, onion powder, and crushed red pepper flakes (if using). Stir continuously until the sauce becomes smooth and creamy. Taste and adjust seasoning as needed.
6. Add Spinach
Toss in the chopped spinach and cook until just wilted, about 1–2 minutes. The spinach adds both freshness and color to balance the richness of the sauce.
7. Combine with Tortellini
Add the cooked tortellini to the skillet and toss gently until everything is evenly coated in the creamy garlic butter sauce. Add a splash of pasta water if the sauce is too thick.
8. Serve and Garnish
Transfer to bowls and garnish with freshly grated parmesan, chopped parsley, and a sprinkle of crushed red pepper if desired. Serve immediately and enjoy warm.
10 Tips for the Best Garlic Butter Beef & Spinach Tortellini
- Use fresh cheese tortellini for the best texture and flavor.
- Don’t overcook the tortellini — it will continue to cook in the sauce.
- Drain excess grease from the beef to prevent a greasy sauce.
- Use real butter, not margarine, for richer flavor.
- Add freshly grated parmesan — pre-shredded cheese won’t melt as smoothly.
- Simmer gently, not vigorously, to avoid breaking the sauce.
- Add a touch of pasta water to adjust the consistency.
- Wilt the spinach at the end to preserve its color and nutrients.
- Taste before serving — the beef and cheese add salt, so adjust carefully.
- Serve immediately for the creamiest, freshest texture.
10 Variations & Substitutions
- Mushroom Addition: Add sautéed mushrooms for an earthy flavor.
- Spicy Kick: Add cayenne or extra red pepper flakes.
- Cream Cheese Version: Stir in a few tablespoons of cream cheese for extra richness.
- Tomato Cream Twist: Add a few spoonfuls of tomato sauce for color and tang.
- Bacon Lover’s Style: Mix in crispy bacon bits before serving.
- Vegetarian Option: Swap beef for plant-based ground meat.
- Herb-Infused: Add Italian seasoning or fresh basil for aromatic flavor.
- Lightened-Up Version: Use half-and-half instead of heavy cream.
- Garlic Parmesan Style: Double the garlic and add extra parmesan for bold flavor.
- White Wine Finish: Deglaze the pan with ¼ cup white wine before adding cream.
What to Serve With Garlic Butter Beef & Spinach Tortellini (Step-by-Step)
- Start with a simple green salad dressed in lemon or balsamic vinaigrette.
- Serve with warm garlic bread or buttery dinner rolls for dipping.
- Add a side of roasted vegetables like asparagus or green beans.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
- Garnish with extra parmesan and parsley right before serving.
- For a heartier meal, serve alongside roasted potatoes or a caprese salad.
- Finish with a light dessert like panna cotta or lemon bars to balance the richness.
Storage & Reheating Tips (Step-by-Step)
To Store
Allow the pasta to cool completely before transferring to airtight containers. Refrigerate for up to four days.
To Freeze
Place cooled pasta in freezer-safe containers or bags. Label and freeze for up to two months.
To Reheat (From Refrigerator)
Warm gently in a skillet over medium-low heat. Add a splash of milk or cream to restore the sauce’s creamy texture.
To Reheat (From Frozen)
Thaw overnight in the refrigerator. Reheat in a covered pan over low heat, stirring occasionally until hot and smooth.
Recipe FAQs
- Can I use ground turkey instead of beef? Yes, it works perfectly for a lighter version.
- Can I use frozen tortellini? Yes, just cook it according to package directions.
- Can I make it dairy-free? Use coconut cream and vegan butter.
- What cheese works best? Parmesan adds saltiness and depth, but asiago or pecorino are great alternatives.
- Can I use kale instead of spinach? Yes, but chop it finely and cook longer.
- Is it spicy? Only if you add red pepper flakes.
- Can I make it ahead? Yes, but reheat gently with added cream.
- How do I thicken the sauce? Simmer uncovered for a few minutes or add more cheese.
- Can I double the recipe? Yes, just use a larger skillet.
- Can I use ground sausage? Yes, Italian sausage adds bold flavor.
- Can I skip the cream? Use half-and-half or evaporated milk instead.
- Can I use leftover beef? Yes, just skip the browning step and heat in the sauce.
- What pasta substitutes work? Ravioli or gnocchi are great alternatives.
- How do I prevent greasy sauce? Drain the beef well before adding cream.
- Can I add mushrooms? Yes, sauté them with the beef.
- What wine pairs best? Chardonnay or light red like Pinot Noir.
- Does it freeze well? Yes, but add fresh spinach after reheating for best texture.
- Can I serve it without spinach? Yes, but it adds nice balance and color.
- Can I use low-fat milk? Yes, though the sauce will be thinner.
- How long does it last? Up to four days refrigerated or two months frozen.