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Creamy Beef and Spinach Tortellini
Isabella

Creamy Beef and Spinach Tortellini with Garlic Butter and Parmesan Cheese

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Ingredients Method

Ingredients
  

  • 500 g cheese or spinach tortellini
  • 450 g ground beef
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 150 g fresh spinach
  • 120 ml heavy cream
  • 60 g grated Parmesan cheese
  • 1 small onion finely chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 60 ml reserved pasta water
  • 1 tablespoon olive oil
  • Fresh parsley chopped for garnish
  • Extra Parmesan for serving

Method
 

  1. Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender. Reserve about 60 ml of pasta water, then drain.
  2. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook for 5–7 minutes, breaking the beef apart, until browned and fully cooked. Season with salt, pepper, paprika, and Italian seasoning.
  3. Add the garlic butter: Reduce the heat to medium. Add the butter and minced garlic to the skillet. Cook for about 1–2 minutes, stirring frequently, until the garlic becomes fragrant.
  4. Add the spinach: Stir in the fresh spinach and cook for 2–3 minutes, until wilted.Get Produce Boxes
  5. Make it creamy: Pour in the heavy cream and add the Parmesan cheese. Stir well and let the sauce simmer gently for 2–3 minutes. If the sauce is too thick, add a little reserved pasta water.
  6. Combine everything: Add the cooked tortellini to the skillet. Gently toss until the pasta is completely coated in the creamy garlic butter sauce and mixed with the beef and spinach.
  7. Serve: Taste and adjust the seasoning if needed. Garnish with fresh parsley and extra Parmesan. Serve immediately while hot.