Creamy Beef and Spinach Pasta Skillet

Chef’s secret: I didn’t discover this skillet recipe in a fancy kitchen — I stole it from a tired weeknight and made it smarter. When I first figured out how to coax ultra-creamy sauce from simple pantry staples and a humble pound of beef, I felt like I’d unlocked a little restaurant trick. This dish turns pantry staples into something that smells like comfort and looks like you spent an hour fussing — without the fuss. If you like silky sauce, bright spinach, and pasta that soaks up flavor, you’ll love how fast this comes together and how forgiving it feels when life gets busy.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Why This Recipe is Awesome

This skillet gives you rich, creamy sauce studded with savory browned beef and wilted spinach — all in one pan for easy cleanup. The sauce clings to every piece of pasta, making each bite velvety and satisfying. It’s comforting enough for a cozy night in, but quick enough for a busy weeknight. Plus, it plays nice with picky eaters and dinner-party guests alike. Who doesn’t love crispy edges on the pasta and a glossy sauce that smells like garlic and tomato?

Ingredients

For the Main Dish:

• 1 lb ground beef (80/20 for flavor)
• 12 oz dried pasta (penne, rotini, or shells)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz) crushed tomatoes
• 1 cup beef or chicken broth
• 1/2 cup heavy cream (or half-and-half)
• 5 oz baby spinach (about one bag)
• 1/2 cup freshly grated Parmesan, plus extra for serving
• 1 tsp dried Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper, to taste
• 1 tbsp butter (optional, for extra silkiness)
• 1 tbsp lemon juice (optional, brightens the sauce)

For the Sauce / Garnish (if applicable):

• Fresh basil or parsley, chopped for garnish
• Extra grated Parmesan

How I Make It

Step 1:

Bring a large pot of salted water to a boil and cook the 12 oz pasta until just al dente (about 9–10 minutes). Scoop out and reserve 1 cup pasta water before draining — that starchy water helps the sauce cling like a dream. I always undercook the pasta by a minute so it finishes in the sauce.

Step 2:

While the pasta cooks, heat a large, heavy skillet over medium-high and add 1 tbsp olive oil. Toss in the 1 lb ground beef and break it up with a spatula. Cook until nicely browned and the edges crisp a bit — about 6–8 minutes. Spoon out excess fat if you have a puddle, but leave a little for flavor. Season with salt, black pepper, and 1 tsp Italian seasoning.

Step 3:

Push the beef to the side, add the chopped onion, and sauté for 3–4 minutes until translucent and sweet-smelling. Add the 3 cloves garlic and 2 tbsp tomato paste, and stir until the paste turns slightly darker and smells toasty — that depth matters. Pour in the 14.5 oz crushed tomatoes and 1 cup broth, then bring to a gentle simmer.

Step 4:

Stir in the 1/2 cup heavy cream and 1/2 cup grated Parmesan. Add the reserved 1 cup pasta water a little at a time if the sauce looks too thick. Toss in the drained pasta and 5 oz spinach, stirring until the spinach wilts and the sauce glazes the pasta — about 2 minutes. Taste and adjust salt, pepper, and a squeeze of 1 tbsp lemon juice if you want brightness. Add the 1 tbsp butter right at the end for silky shine.

Step 5:

Serve hot, garnished with chopped basil or parsley and extra Parmesan. The sauce should cling to the pasta and leave a glossy streak on your plate. Listen for satisfied silence at the table — that’s your cue that dinner succeeded.

Pro Tips

• Cook pasta al dente. It should finish cooking in the sauce so it soaks up flavor instead of turning mushy.
• Reserve pasta water — that starchy liquid turns a good sauce into a velvety one without extra cream.
• Use 80/20 ground beef for flavor. If you swap to lean, add a splash of olive oil when browning so the mixture doesn’t dry out.
• Don’t add all the pasta water at once; adjust until the sauce reaches a glossy, clingy texture.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap beef for 1 lb ground turkey or chicken for a lighter version; cook times stay the same but flavor becomes milder.
• Use canned diced tomatoes instead of crushed for a chunkier texture.
• For dairy-free, replace heavy cream + Parmesan with 1 cup full-fat coconut milk and nutritional yeast for cheesiness (flavor changes slightly).
• For gluten-free, use your favorite gluten-free pasta and follow the package’s al dente timing.

Variations & Tips

• Spicy: Add a chopped jalapeño with the onion and up the red pepper flakes to 1 tsp.
• Vegetarian: Swap beef for 1 lb crumbled firm tofu or use a can of rinsed lentils for protein.
• Kid-friendly: Skip the red pepper flakes and finely chop the spinach so it disappears into the sauce.
• One-pan trick: Brown meat in a cast-iron skillet for extra crispy bits, then finish everything in the same pan for more flavor.
• Cheesy twist: Stir in 4 oz cream cheese at the end for an ultra-luxe sauce.
• Herby bright: Fold in fresh basil and a little lemon zest right before serving for a fragrant finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook everything through and cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to revive the sauce.

Can I double the recipe?

Sure thing. Use a wider skillet or two pans so you don’t crowd the meat while browning. You may need an extra 2–3 minutes to bring the sauce up to temperature.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

You’ll see the beef with browned edges, the sauce should be glossy and coat the back of a spoon, and the pasta should finish with a tender bite — not mushy. Spinach will be fully wilted and bright green.

What if I don’t have ingredient X?

No drama. Use jarred marinara instead of crushed tomatoes (adjust salt). Swap Parmesan for Pecorino or grated cheddar in a pinch.

How I Like to Serve It

I love this on a messy weeknight with a simple green salad and crusty bread to mop up the sauce. For company, I add a bowl of roasted veggies and a crisp white wine. In winter, this skillet feels like a warm blanket; in summer, add a squeeze of lemon and a side of grilled zucchini to lighten it up.

Notes

• Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of broth or water.
• If using ground poultry, ensure it reaches 165°F internal temp for safety.

Final Thoughts

Closing: Now go impress someone — or just yourself — with this creamy, comforting pasta skillet. It’s forgiving, fast, and seriously delicious.