Garlic Butter Linguine with Cheesy Beef and Italian Sausage Recipe

Ingredients:

1 pound linguine pasta – the hearty base of the dish

1 pound ground beef – for rich, savory flavor

1 pound Italian sausage, casings removed – adds spice and depth

10 ounces frozen spinach – for a pop of color and nutrition

3 cups whole milk – provides creaminess and body

1 cup chicken broth – enhances flavor with a savory backbone

1 cup heavy cream – creates a silky, decadent sauce

1 cup grated Parmesan cheese – for sharp, nutty richness

1 cup shredded mozzarella cheese – melts into the sauce for a gooey finish

2 tablespoons Cajun seasoning – adds bold, zesty spice

1 tablespoon Italian seasoning – balances with classic herbal notes

Step 1: Cook the linguine

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Bring a large pot of salted water to a boil.

Add the linguine and cook until al dente—tender but still slightly firm to the bite.

Drain well, then set aside.

Step 2: Brown the meats

In a large skillet, cook the ground beef and Italian sausage (casings removed) over medium-high heat until browned and fully cooked.

Drain any excess fat, then transfer the meat to a plate and set aside.

Step 3: Make the garlic butter sauce

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute, until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the Italian seasoning.

Add the mozzarella and Parmesan cheeses, stirring until the sauce is smooth, creamy, and well blended.

Step 4: Combine and finish

Return the cooked beef and sausage to the skillet, stirring to coat them in the sauce.

Add the linguine and toss until the pasta is evenly coated with the creamy garlic butter sauce.

Garnish with fresh parsley and serve immediately.