There’s something incredibly satisfying about a dish that blends comfort with sophistication. Garlic Butter Beef and Spinach Tortellini is one of those meals that checks every box: hearty, flavorful, quick to make, and family-friendly. Picture a cozy autumn evening when the leaves are falling and you want something warm and rich to enjoy with a glass of wine. Or imagine a busy weeknight when you need a meal that feels gourmet but doesn’t take an hour to prepare. This dish fits seamlessly into both of those scenarios and more.

The inspiration for this recipe came from a rustic Italian kitchen where pasta is more than food—it’s tradition. The robust combination of seasoned ground beef, fragrant garlic, creamy butter, and nutrient-rich spinach wrapped in pillowy cheese tortellini is both nostalgic and modern. Whether it’s served at a Sunday dinner or whipped up midweek, this recipe delivers comfort and flavor in every bite.

Why You’ll Love This Recipe

Quick and easy: Ready in under 30 minutes with simple steps.
One-pan meal: Minimal cleanup required.
Versatile: Easily adaptable with protein swaps or vegetarian versions.
Family-friendly: A hit with adults and kids alike.
Nutrient-rich: Packed with protein, iron, and leafy greens.

Ingredients You’ll Need

Here’s what you’ll need to create this garlic butter beef and spinach tortellini masterpiece:

For the Garlic Butter Beef:

1 tablespoon olive oil
1 pound ground beef (lean or regular)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional, for heat)
4 garlic cloves, minced
2 tablespoons unsalted butter

For the Tortellini and Spinach:

10 to 12 ounces cheese tortellini (fresh or refrigerated)
3 cups fresh baby spinach
¼ cup grated Parmesan cheese (plus more for topping)
½ cup reserved pasta water

Ingredient Notes & Substitutions

Ground Beef: You can substitute ground turkey, chicken, or even plant-based meat alternatives for a lighter or vegetarian option.
Spinach: Kale or arugula can be used as an alternative leafy green.
Tortellini: While cheese tortellini is recommended for its rich flavor, feel free to experiment with meat-filled or spinach varieties.
Butter: Use ghee or vegan butter if dairy-free.
Parmesan: Can be swapped with Pecorino Romano or a dairy-free cheese alternative.

How to Make Garlic Butter Beef and Spinach Tortellini

Step 1: Cook the Tortellini

Bring a large pot of salted water to a boil. Add the tortellini and cook according to package instructions (usually 3–5 minutes for fresh tortellini). Drain and set aside, reserving about ½ cup of the pasta water.

Step 2: Brown the Ground Beef

In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and break it apart with a spatula. Season with salt, pepper, Italian seasoning, and red pepper flakes if using. Cook until browned and no longer pink—about 6 to 8 minutes.

Step 3: Add Garlic and Butter

Reduce heat to medium. Add the minced garlic to the beef and cook for 1 minute until fragrant. Stir in the butter and allow it to melt, coating the beef in a rich, garlicky sauce.

Step 4: Add Spinach

Toss in the spinach and stir until wilted, about 2 to 3 minutes. The spinach adds a fresh, slightly earthy balance to the richness of the beef and butter.

Step 5: Combine with Tortellini

Add the cooked tortellini and reserved pasta water to the skillet. Toss everything together to ensure the tortellini is well coated with the garlic butter beef mixture. Cook for another 2 minutes to let the flavors meld.

Step 6: Add Parmesan and Serve

Sprinkle in the grated Parmesan and stir gently until melted and combined. Serve immediately with extra Parmesan on top, and freshly cracked pepper if desired.

Tips for the Best Garlic Butter Tortellini

Don’t overcook the tortellini: Fresh tortellini cooks quickly. Overcooking can make it mushy.
Use fresh garlic: For maximum flavor, skip the jarred garlic and mince your own.
Reserve pasta water: It acts as a natural thickener and helps the sauce cling to the pasta.
Customize the spice level: Red pepper flakes add a kick but can be omitted for milder palates.
Garnish smart: A touch of lemon zest or a sprinkle of parsley can brighten up the whole dish.

What to Serve with Garlic Butter Beef and Spinach Tortellini

This dish is hearty enough to stand on its own, but if you’re planning a more elaborate dinner or want to add variety, consider these sides:

Garlic Bread: For extra garlic goodness and to soak up any leftover sauce.
Simple Green Salad: A fresh salad with balsamic vinaigrette balances the richness of the dish.
Roasted Vegetables: Think carrots, asparagus, or brussels sprouts.
Red Wine: A Chianti or Merlot pairs beautifully with the buttery, garlicky beef.

Make Ahead and Storage Tips

Make-Ahead:
You can prepare the ground beef and garlic butter base in advance and store it in an airtight container in the refrigerator for up to 2 days. When ready to eat, reheat it, add the cooked tortellini and spinach, and finish with Parmesan.

Storage:

Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze for up to 1 month. Reheat gently on the stove with a splash of water or broth to revive the sauce.

Reheating:
Use a skillet over medium-low heat for best results. Microwaving is convenient but can cause the tortellini to overcook or dry out.

Variations to Try

Creamy Version: Add ¼ cup of heavy cream or cream cheese before mixing in the tortellini for a luscious, creamy sauce.
Mushroom Twist: Sauté sliced mushrooms with the beef for added umami depth.
Basil Pesto Addition: Stir in a tablespoon of pesto at the end for a herby finish.
Sun-Dried Tomatoes: Add a handful for a sweet-tangy flavor contrast.
Vegetarian: Skip the beef entirely and use mushrooms, lentils, or a meat alternative.

Frequently Asked Questions

Can I use frozen tortellini instead of fresh?

Yes. Just follow the package instructions for boiling time and be sure to drain well.

Is this dish spicy?

Only slightly, if you add the red pepper flakes. Feel free to adjust to your spice preference.

Can I add more vegetables?

Absolutely. Zucchini, bell peppers, or mushrooms would work well. Just sauté them with the beef.

Is this gluten-free?

Not as written, but you can use gluten-free tortellini and ensure all other ingredients (like Parmesan and seasonings) are gluten-free certified.

Nutritional Highlights

Protein-Packed: With beef and cheese tortellini, this dish offers a solid protein punch to keep you satisfied.
Iron-Rich: Thanks to spinach and beef, it supports energy and immune function.
Balanced: It contains carbs, protein, fats, and vegetables for a well-rounded meal.
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Garlic Butter Beef and Spinach Tortellini Recipe

Print Recipe

This Garlic Butter Beef and Spinach Tortellini is a quick, satisfying one-pan meal that’s perfect for busy weeknights or comforting dinners. It features rich ground beef, savory garlic butter, tender cheese tortellini, and fresh spinach all tossed together in under 30 minutes.
- Author: JACK STONE
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients

Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 4 garlic cloves, minced
- 2 tablespoons unsalted butter
- 10 to 12 ounces cheese tortellini (fresh or refrigerated)
- 3 cups baby spinach
- ¼ cup grated Parmesan cheese (plus more for topping)
- ½ cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil. Add tortellini and cook according to package directions. Drain, reserving ½ cup of pasta water. Set tortellini aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef, breaking it up with a spatula. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using. Cook until browned, about 6–8 minutes.
- Lower heat to medium. Stir in the minced garlic and cook for 1 minute, until fragrant. Add butter and stir until melted and incorporated into the beef.
- Add spinach to the skillet and cook until wilted, about 2–3 minutes.
- Add cooked tortellini and reserved pasta water to the skillet. Toss everything together until well combined and heated through, about 2 minutes.
- Stir in Parmesan cheese. Serve hot, topped with extra Parmesan and freshly cracked pepper if desired.
Notes
- Use lean ground beef to reduce excess grease, or drain fat after browning.
- For a creamy variation, add ¼ cup heavy cream or cream cheese in step 5.
- Substitute spinach with kale or arugula if desired.
- Vegetarian? Omit the beef and use mushrooms or plant-based meat alternatives.
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