Garlic Butter Beef and Spinach Tortellini
Rich, hearty, and irresistibly comforting, Garlic Butter Beef and Spinach Tortellini is the kind of dish that feels like a warm embrace on a cold evening.
Tender cheese-filled pasta meets juicy, seasoned ground beef, all coated in a silky garlic butter sauce that’s both indulgent and satisfying. Fresh spinach adds a touch of brightness, while Parmesan and parsley bring a final flourish of nutty, herbal depth.
It’s a complete, balanced meal that comes together in under 30 minutes—perfect for busy weeknights yet elegant enough for a special dinner.
Why People Will Love This Garlic Butter Beef and Spinach Tortellini Recipe
Comfort food with a gourmet twist – It combines the soul-warming satisfaction of cheesy pasta with the richness of a garlic butter sauce and the heartiness of seasoned beef.
Balanced flavor profile – The savory depth of beef, creamy nuttiness of Parmesan, fresh brightness of spinach, and gentle heat from spices create layers of flavor in every bite.
Quick yet impressive – Ready in under 30 minutes, it’s perfect for busy weeknights but elegant enough to serve for guests without extra stress.
One-pan convenience – Minimal cleanup thanks to a streamlined cooking process that blends pasta, sauce, and protein in a single skillet.
Family-pleasing versatility – The flavors are universally appealing, making it a hit for both adults and kids, with optional spice adjustments for all palates.
Key Ingredients:
Ground Beef – A robust, savory foundation that delivers depth and heartiness, releasing rich umami juices as it browns to perfection, infusing the sauce with meaty character.
Cheese Tortellini – Tender, pillow-like pasta filled with luscious, creamy cheese that bursts with flavor in every bite, providing a luxurious contrast to the savory beef.
Fresh Garlic – The soul of the dish, releasing its intoxicating aroma and subtle sweetness when gently sautéed, weaving warmth and complexity into the sauce.
Bald Buck Seasoning – A signature all-purpose blend that layers in boldness and balance, enhancing each ingredient’s natural flavor without overpowering.
Unsalted Butter – Silky and indulgent, melting seamlessly into the broth to create a glossy, velvety sauce that clings to every piece of pasta.
Fresh Spinach – Vibrant green leaves that wilt gently into the sauce, adding freshness, light earthiness, and a delicate bitterness to cut through the richness.
Parmesan Cheese – A finely aged, nutty crown that adds salty complexity, finishing the dish with a touch of sharpness and depth that lingers on the palate.
Expert Tips:
Brown the beef properly – Use medium-high heat and avoid stirring too often at first so the meat can develop a deep, caramelized crust before breaking it apart. This adds rich umami flavor to the sauce.
Season in layers – Lightly season the beef as it cooks, then adjust again after adding broth and pasta. Layered seasoning ensures a well-balanced flavor from start to finish.
Reserve pasta water – The starchy cooking water is a natural thickener and helps the sauce cling beautifully to the tortellini without becoming greasy.
Add spinach at the very end – Stir in the spinach just before serving to preserve its vibrant color and fresh taste instead of letting it overcook and become limp.
Use freshly grated Parmesan – Pre-grated cheese often contains anti-caking agents that prevent smooth melting; freshly grated Parmesan delivers superior flavor and texture.
Control the sauce consistency – If the sauce is too thick, loosen it with pasta water; if too thin, simmer for an extra minute or two to reduce and intensify the flavor.
Garlic Butter Beef and Spinach Tortellini
Ingredients
Ground beef – 1 pound, fresh and lean for a richer flavor without excess grease
Olive oil – 2 tablespoons, to sear the beef and enhance the sauce’s depth
Garlic – 3 cloves, finely minced for aromatic, savory notes
Bald Buck Seasoning – 1 teaspoon, to add bold, savory flavor (or your favorite all-purpose seasoning blend)
Black pepper – ¼ teaspoon, freshly cracked for mild heat and depth
Red pepper flakes – ¼ teaspoon, optional, for a subtle spicy kick
Cheese tortellini – 1 package (20 oz), refrigerated, stuffed with rich cheese filling
Beef broth – 1 cup, for a savory base that ties the flavors together
Unsalted butter – 2 tablespoons, for velvety richness in the sauce
Fresh spinach – 2 cups, gently packed, to add freshness and balance
Parmesan cheese – ½ cup, finely grated for nutty, salty flavor
Fresh parsley – 2 tablespoons, chopped, for a bright herbal finish
Instructions
Step 1 – Cook the Tortellini
Bring a large pot of salted water to a boil.
Add the cheese tortellini and cook according to the package directions—typically 3–5 minutes, until they float to the surface.
Before draining, reserve 1 cup of the cooking water.
Drain well and set aside.
Step 2 – Brown the Beef
In a large skillet, heat olive oil over medium-high heat.
Add the ground beef and cook until fully browned, breaking it apart with a spatula as it cooks. If necessary, drain off any excess fat.
Step 3 – Build the Flavor Base
Lower the heat to medium.
Stir in the minced garlic, Bald Buck seasoning, black pepper, and red pepper flakes (if using).
Sauté for about 1 minute, just until the garlic becomes fragrant.
Step 4 – Make the Sauce
Pour in the beef broth and bring to a gentle simmer.
Let it cook for 2–3 minutes so the flavors meld together.
Stir in the butter and let it melt completely into the sauce.
Step 5 – Combine with Pasta
Add the cooked tortellini to the skillet and toss to coat in the garlic butter beef mixture.
If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 6 – Finish with Spinach & Cheese
Stir in the fresh spinach and cook just until wilted, about 1 minute.
Sprinkle in the Parmesan cheese and chopped parsley, then give everything one last gentle stir.
Step 7 – Serve
Transfer to plates or bowls and serve immediately while hot, with extra Parmesan on the side if desired.
Important Notes When Making Garlic Butter Beef and Spinach Tortellini
Choose quality tortellini – Fresh, refrigerated cheese tortellini offers a softer bite and richer flavor than dried or frozen varieties, making a noticeable difference in the dish’s overall taste.
Don’t overcook the pasta – Tortellini cooks quickly and can become mushy if left in boiling water too long; remove it as soon as it floats and is just tender.
Balance the seasoning – Bald Buck seasoning (or your substitute) is bold, so taste as you go to avoid overpowering the delicate flavors of the cheese filling.
Mind the garlic – Garlic burns easily; add it after browning the beef and cook only until fragrant to prevent bitterness.
Adjust spice levels – Red pepper flakes bring heat, so start with less and increase if you prefer a stronger kick.
Serve immediately – The sauce thickens as it cools, so for the best creamy texture, plate and enjoy the dish right after finishing.
Leftovers reheat best gently – Warm on low heat with a splash of broth or milk to restore creaminess without overcooking the pasta.
How To Enjoy Garlic Butter Beef and Spinach Tortellini After Cooking
Serve while hot and fresh – This dish is at its peak when the tortellini is tender, the spinach is just wilted, and the garlic butter sauce is silky. Plate it immediately after cooking to preserve the flavors and textures.
Pair with a side – Complement the richness with a crisp green salad dressed lightly in lemon vinaigrette, or serve alongside warm garlic bread to soak up every drop of sauce.
Enhance with extra cheese – Offer freshly grated Parmesan or Pecorino Romano at the table so each person can sprinkle to taste.
Add a touch of freshness – A light squeeze of lemon juice or a sprinkle of extra chopped parsley right before eating can brighten the dish and balance the richness.
Perfect drink pairing – A chilled glass of white wine like Pinot Grigio, or sparkling water with a slice of lemon, works beautifully to cleanse the palate between bites.
Savor in small bites – Enjoy the combination of savory beef, creamy cheese filling, tender pasta, and buttery garlic sauce together in every forkful.
For leftovers – Gently reheat on the stove over low heat, adding a splash of broth or reserved pasta water to bring the sauce back to life. Avoid microwaving on high to prevent the pasta from becoming rubbery.
Nutrition Information:
Per serving / 4 serving
Calories: 485 kcal | Total Fat: 24.6 g | Saturated Fat: 10.5 g | Monounsaturated Fat: 8.1 g | Polyunsaturated Fat: 1.9 g | Cholesterol: 96 mg | Sodium: 820–880 mg (depending on added salt and cheese brand) | Total Carbohydrates: 39.4 g | Dietary Fiber: 3.2 g | Sugars: 4.7 g | Protein: 28.5 g
Frequently Asked Questions:
Can I use frozen tortellini instead of refrigerated?
Yes — frozen tortellini works well. Just add a minute or two to the boiling time, following the package directions. The flavor and texture will still be excellent.
What can I substitute for Bald Buck Seasoning?
You can replace it with any all-purpose seasoning blend, such as a mix of garlic powder, onion powder, smoked paprika, salt, and pepper. Adjust to taste as different blends vary in saltiness.
How can I make this recipe lighter?
Use ground turkey or chicken instead of beef, swap half-and-half Parmesan with a lighter cheese like part-skim mozzarella, and reduce the butter to 1 tablespoon.
Can I make this dish ahead of time?
Yes — cook the beef and sauce in advance, but keep the tortellini separate until serving. Combine and heat together with a splash of broth or pasta water when ready to eat to prevent sogginess.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of broth or water to revive the sauce’s creaminess.
Should I salt the pasta water when cooking the tortellini?
Absolutely — salted water seasons the tortellini from the inside out. Use about 1–1.5 tablespoons of salt per 4 quarts of water for the best flavor.
How do I prevent the beef from becoming dry?
Avoid overcooking. Brown the beef until just cooked through, then let it finish cooking gently in the sauce to absorb flavor without losing moisture.
Why reserve pasta water, and how much should I use?
Pasta water contains starch that helps emulsify and thicken the sauce. Add 2–4 tablespoons at a time until you reach a smooth, silky consistency.
How do I keep the spinach vibrant and not overcooked?
Add the spinach at the very end and stir just until wilted — about 30–60 seconds. Overcooking will dull its color and reduce its fresh taste.
Can I make the garlic flavor stronger without burning it?
Yes — sauté garlic on medium heat, not high, and add it after browning the beef. This way, it releases aroma without turning bitter.