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This garlic butter beef and spinach tortellini transforms simple ingredients into a restaurant-worthy dinner in under 30 minutes. The combination of cheese-filled pasta, seasoned beef, and wilted spinach creates a perfect balance of flavors and textures that will satisfy even the pickiest eaters.
This dish became my weeknight lifesaver when I started a new job with longer hours. My family was so impressed the first time I made it that they thought I had ordered takeout from our favorite Italian restaurant.
- Ground beef: Creates the hearty foundation of the dish. Look for 85/15 lean-to-fat ratio for optimal flavor without excess grease.
- Olive oil: Helps prevent sticking and adds a subtle fruity note. Use extra virgin for best flavor.
- Garlic: Fresh minced cloves provide that unmistakable aromatic punch. Avoid jarred garlic as it lacks the same intensity.
- Italian seasoning: This herb blend saves you from measuring multiple spices. Check the expiration date as older herbs lose potency.
- Salt and pepper: Essential for bringing out all the other flavors. Kosher salt and freshly ground pepper make a noticeable difference.
- Red pepper flakes: Adds a gentle heat that balances the richness. Adjust according to your spice preference.
- Cheese tortellini: The star of the show with its tender pasta and cheese filling. Refrigerated varieties cook faster than frozen.
- Beef broth: Creates a flavorful cooking liquid for the tortellini. Low sodium options let you control the salt level.
- Unsalted butter: Adds silky richness and helps create the garlic butter sauce. European style butter has a higher fat content for extra creaminess.
- Fresh spinach: Wilts perfectly into the dish adding color, nutrition, and a slight earthiness. Baby spinach requires no chopping.
- Parmesan cheese: Provides a salty, umami finish. Freshly grated melts more smoothly than pre-packaged varieties.
- Fresh parsley: Brightens the dish with color and a fresh herbal note. Italian flat-leaf parsley has more flavor than curly varieties.
Step-by-Step Instructions
- Prepare the skillet:
- Heat your largest skillet over medium heat until you can feel warmth rising from the surface. Add the olive oil and swirl to coat the pan evenly, creating a non-stick surface for the beef.
- Brown the beef:
- Add ground beef to the hot skillet, breaking it into small chunks with a wooden spoon. Cook for 6-8 minutes, continuing to break it apart until no pink remains and the meat develops a caramelized brown exterior. This browning creates depth of flavor through the Maillard reaction.
- Add aromatics and seasonings:
- Reduce heat slightly and add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes directly to the browned meat. Stir continuously for exactly 60 seconds until the garlic becomes fragrant but not browned. This brief cooking releases the essential oils in the garlic and blooms the dried herbs.
- Cook the tortellini:
- Pour in the beef broth and add the tortellini, stirring gently to ensure each piece gets coated with liquid. Bring to a gentle simmer where small bubbles appear around the edges. Cover and cook for precisely 5 minutes for al dente texture, or 7 minutes for softer pasta. The tortellini will plump as it absorbs the flavorful broth.
- Create the garlic butter sauce:
- Add the butter to the skillet and gently stir until completely melted and incorporated. The butter will combine with the remaining broth to create a silky, flavorful sauce that clings to the tortellini.
- Wilt the spinach:
- Add fresh spinach by the handful, gently folding it into the hot mixture. Continue cooking for 2-3 minutes until the spinach turns bright green and wilts to about a quarter of its original volume. The residual heat is perfect for maintaining the spinach's nutrients.
- Finish with cheese:
- Sprinkle Parmesan cheese evenly across the surface and stir gently to incorporate. The heat from the dish will melt the cheese into the sauce, creating a cohesive, velvety texture that binds everything together.
- Garnish and serve:
- Sprinkle fresh parsley over the top just before serving to add a pop of color and fresh flavor. The heat from the dish will release the parsley's aromatic oils.
The Italian seasoning blend is my secret weapon in this recipe. My grandmother, who lived in Northern Italy for many years, taught me that the right herb blend can transform a simple weeknight meal into something special. Whenever I make this dish, I think of her kitchen and how she would approve of this modern take on tortellini.
Making Ahead and Storage
This garlic butter beef and spinach tortellini keeps wonderfully in the refrigerator for up to three days. Store it in an airtight container once completely cooled. When reheating, add a splash of beef broth or water to revitalize the sauce which tends to thicken in the refrigerator. I often make a double batch specifically for planned leftovers. The flavors actually develop further overnight making day two even more delicious than the first serving.
Easy Substitutions
This recipe welcomes adaptations based on what you have available. Ground turkey or chicken works beautifully as a lighter alternative to beef. For a vegetarian version, substitute mushrooms sautéed until deeply browned. Frozen tortellini can replace refrigerated just adjust cooking time according to package directions. Baby kale offers a sturdier texture than spinach if you prefer more substance in your greens. Swiss chard brings a slightly earthy flavor that pairs wonderfully with the garlic butter sauce.
Perfect Pairings
Serve this hearty dish with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of medium-bodied red wine like Sangiovese or Chianti complements the flavors without overwhelming them. For a complete Italian-inspired meal, start with bruschetta or a small bowl of tomato soup. Warm garlic bread makes an excellent accompaniment for soaking up every last bit of the garlic butter sauce.
Frequently Asked Questions
- → Can I use frozen tortellini instead of refrigerated?
Yes, you can use frozen tortellini, but you'll need to adjust the cooking time. Add an extra 2-3 minutes to ensure the tortellini cooks through.
- → What can I substitute for fresh spinach?
If you don't have fresh spinach, you can use frozen spinach. Just thaw and drain it well before adding it to the skillet.
- → How can I add more flavor to the dish?
Consider adding a splash of heavy cream for extra richness or incorporating sun-dried tomatoes or a dash of balsamic vinegar for more depth of flavor.
- → Can this dish be made ahead of time?
You can prepare the dish ahead, but the tortellini may absorb some of the sauce as it sits. Reheat gently in a skillet and add a splash of beef broth or cream to restore the creamy consistency.
- → What can I serve with this dish?
This garlic butter tortellini pairs well with a fresh green salad, garlic bread, or roasted vegetables for a complete meal.