Cheesy Tortellini Alfredo with Beef and Spinach
Ingredients:
1 lb (450g) ground beef
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 cups heavy cream
1 cup beef broth
1 cup grated Parmesan cheese
1 package (20 oz) refrigerated cheese tortellini
2 cups fresh spinach
1/2 cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
Directions:
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Drop in the tortellini and cook according to the package instructions. Once they’re tender, drain and set them aside.
Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart as it cooks. Season with Italian seasoning, salt, black pepper, and red pepper flakes (if you want a little kick). Cook until fully browned, then drain any excess grease.
Stir in the minced garlic and cook for about 30 seconds, just until it releases that delicious aroma.
Pour in the beef broth and heavy cream. Stir everything together and bring the mixture to a light simmer. Gradually add the Parmesan cheese, stirring as it melts into a smooth, velvety sauce.
Toss in the spinach and let it cook down for a few minutes until it’s wilted and blended into the sauce.
Add the cooked tortellini into the skillet and gently fold everything together, making sure each pasta piece is coated in the cheesy goodness.
Sprinkle mozzarella cheese over the top, cover the skillet, and let it sit for a couple of minutes until the cheese is perfectly melted.
Finish with a sprinkle of fresh parsley for a pop of color and serve warm.
Cooking Time: 30 minutes | Servings: 4 | Calories: ~650 per serving