One Pot Cheesy Mushroom Spinach Beef Pasta

Name: One Pot Cheesy Mushroom Spinach Beef Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter (or sub olive oil); 8 ounces baby bella mushrooms, sliced; ½ yellow onion, sliced; 3 cloves garlic, minced; 1 pound lean ground beef (90% is good); 1 (5 oz) bag spinach, chopped (or leave spinach leaves as is!); 1 cup milk of choice (we do unsweetened almond milk); 3 ½ cups low sodium beef or chicken broth; 10 ounces uncooked wide egg noodles; 1 cup shredded Mozzarella cheese; ½ cup Parmesan Cheese; Freshly ground salt and pepper, to taste

User Reviews

4.7

267 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4 servings
Calories
605 kcal
Course
Main Course, Dinner
Cuisine
American

One Pot Cheesy Mushroom Spinach Beef Pasta

Stella Guerrero

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Incredible one pot spinach beef pasta with savory mushrooms and layers of cheese in every bite. This creamy beef and spinach pasta recipe is easy to make and packed with protein for a wonderful, comforting dinner the whole family will love!

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Ingredients

Servings

1 tablespoon butter (or sub olive oil)
8 ounces baby bella mushrooms, sliced
½ yellow onion, sliced
3 cloves garlic, minced
1 pound lean ground beef (90% is good)
1 (5 oz) bag spinach, chopped (or leave spinach leaves as is!)
1 cup milk of choice (we do unsweetened almond milk)
3 ½ cups low sodium beef or chicken broth
10 ounces uncooked wide egg noodles
1 cup shredded Mozzarella cheese
½ cup Parmesan Cheese
Freshly ground salt and pepper, to taste

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Instructions

Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
Next, stir in the egg noodles and bring to a slight boil; you’ll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. If, towards the end of cooking, you're finding that there isn't any liquid left, feel free to add an extra ½ cup of broth.
Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

Notes

To make gluten free: use your favorite gluten free noodles.
To store & reheat: store any leftover spinach beef pasta in an airtight container in the refrigerator for up to 3-5 days. Simply reheat in a microwave safe dish.
Please see blog post for other serving and substitutions suggestions.

Nutrition Information

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Serving 1serving (based on 4) Calories 605cal (30%) Carbohydrates 57.4g (19%) Protein 47.2g (94%) Fat 21.4g (33%) Saturated Fat 10.1g (51%) Fiber 4.5g (18%) Sugar 3g (6%)