Go Back
Ingredients for Beef and Spinach Tortellini including fresh cheese tortellini, raw ground beef, baby spinach, butter, garlic, and freshly grated parmesan cheese.

Beef and Spinach Tortellini in Garlic Butter Sauce

Beef and Spinach Tortellini combines cheesy pasta, savory ground beef, and wilted spinach in a glossy garlic butter sauce for a perfect dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb cheese tortellini Refrigerated or frozen
  • 1 lb lean ground beef (80/20) For savory crust
  • 3 cups fresh baby spinach Loosely packed
  • 4 tbsp unsalted butter For the glossy sauce
  • 4 cloves garlic Minced
  • 1/2 cup beef broth To emulsify the sauce
  • 1/2 cup parmesan cheese Freshly grated, for garnish
  • 1 sprig fresh rosemary Per bowl, for rustic garnish
  • 1 tbsp olive oil For searing
  • 1/2 tsp kosher salt Plus more for boiling pasta
  • 1/4 tsp black pepper Freshly cracked

Equipment

  • 1 Large heavy-bottomed skillet Cast iron or stainless steel.
  • 1 Large Pasta Pot For boiling the tortellini.

Instructions
 

Step-by-Step Cooking Instructions
  1. Bring a large pot of generously salted water to a rolling boil. Add the 1 lb (450g) of cheese tortellini and cook according to the package directions. Before draining, carefully scoop out 1/2 cup (120ml) of the starchy pasta water and set it aside.
  2. Heat 1 tbsp (15ml) of olive oil in your skillet over medium-high heat. Add the 1 lb (450g) of ground beef, season with 1/2 tsp (3g) kosher salt and 1/4 tsp (1g) black pepper, and cook undisturbed for 2-3 minutes to form a crust. Stir and brown completely.
  3. Drain excess grease. Reduce heat to medium-low, melt 4 tbsp (60g) of unsalted butter into the beef. Add 4 minced garlic cloves and cook for 60 seconds. Pour in 1/2 cup (120ml) beef broth and 1/4 cup (60ml) reserved pasta water. Simmer and stir to emulsify into a glossy sauce.
  4. Add 3 cups (90g) of fresh baby spinach to the simmering sauce, stirring for 1-2 minutes until wilted. Fold in the cooked tortellini, tossing to coat evenly in the glossy glaze.
  5. Divide into white ceramic bowls. Top with a generous sprinkle of freshly grated parmesan cheese and a fresh sprig of rosemary. Serve immediately.

Notes

Don't skip the pasta water: It is scientifically required to bind the butter and beef broth together.
Grate your own cheese: Pre-shredded parmesan contains anti-caking agents that can ruin the smooth texture of the dish.
QR Code linking back to recipe