Creamy Garlic Butter Beef Penne with Sausage and Spinach
Creamy Garlic Butter Beef Penne with Sausage and Spinach
Ingredients:
1 pound penne pasta – cooked until al dente
1 pound ground beef – lean if possible
1 pound Italian sausage – casings removed
1 large onion – finely chopped
4 cloves garlic – minced for bold flavor
10 ounces frozen spinach – thawed and squeezed dry
2 tablespoons olive oil – for sautéing
4 tablespoons unsalted butter – for the sauce base
¼ cup all-purpose flour – to thicken the sauce
3 cups whole milk – creamy richness
1 cup chicken broth – adds depth of flavor
1 cup heavy cream – for extra silkiness
1 cup grated Parmesan cheese – nutty and sharp
1 cup shredded mozzarella cheese – for a melty, gooey finish
2 tablespoons Cajun seasoning – smoky-spicy kick
1 tablespoon Italian seasoning – herb blend for balance
1 teaspoon smoked paprika – subtle smoky depth
Salt and freshly ground black pepper – to taste
Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Add the penne and cook until al dente, about 10–12 minutes.
Drain well and set aside.
Brown the meats
In a large skillet, heat the olive oil over medium-high heat.
Add the ground beef and Italian sausage, breaking them apart as they cook.
Continue until browned and fully cooked.
Drain off any excess fat.
Sauté the aromatics & spinach
Add the chopped onion to the skillet and cook for 4–5 minutes, until softened.
Stir in the garlic and cook for about 1 minute, just until fragrant.
Mix in the thawed spinach and cook for another 2–3 minutes, allowing it to warm through.
Prepare the creamy sauce
In a separate saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute to create a roux.
Gradually whisk in the milk and chicken broth until smooth.
Bring to a gentle simmer, stirring often, and cook until the sauce thickens, about 5–7 minutes.
Finish the sauce
Lower the heat and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika.
Season with salt and black pepper to taste.
Stir until the cheeses are fully melted and the sauce is rich and creamy.
Combine everything
Add the cooked pasta along with the beef-sausage-spinach mixture into the sauce.
Toss until the penne is evenly coated and everything is well combined.
Serve
Spoon into bowls or plates, garnish with extra Parmesan or fresh parsley, and enjoy immediately.
