Many of you ask me which recipes my kiddos absolutely love and this is one of them. In fact, we all love it! I first made it a couple of years back when Sidney was just 14 months old and he was obsessed. It’s incredibly reminiscent of a classic mushroom or beef stroganoff, except we’re adding spinach and cooking it all together in one pot. I love that this meal brings both nourishment and comfort to the dinner table.
I first started making this one pot spinach beef pasta on a whim and now we have it at least once a month. It’s one of those recipes you’ll go back to again and again, similar to my spinach chicken pasta bake or even my healthier tuna noodle casserole.
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You’ll find yourself loving the creamy, comforting flavors in this one pot meal and of course the simplicity of how easy it is to make in just 30 minutes. I hope you LOVE it as much as we do. Be sure to leave a comment and rate the recipe below if you try it! xo.
What you’ll need to make this spinach beef pasta
This cozy beef and spinach pasta recipe is filled with incredible, savory flavors while using super simple ingredients. Put those pantry staples to work in this comforting, no fuss pasta recipe! Here’s everything you’ll need to make it:
- Butter: you’ll need a little butter, ghee or olive oil to cook down the veggies.
- Veggies & produce: we’re using baby bella mushrooms, onion & spinach for a boost of veggies in this beef pasta recipe. You’ll also need some garlic for extra flavor.
- Beef: I like to use a lean ground beef in this recipe, which gives it incredible flavor. See below for some recommendations on swapping the protein!
- Milk: the key to the creamy, cheesy sauce is to cook everything in milk + broth. We like to use unsweetened almond milk but feel free to use any milk you’d like.
- Broth: you’ll also need some low sodium beef broth or chicken broth to help the noodles cook and to create that cheesy sauce. They’ll soak up the broth and milk as they cook — YUM!
- Noodles: I love using wide egg noodles in this recipe but feel free to use your favorite variety of noodle here. Egg noodles always remind me of comfort food though.
- Cheese: we’re using a mix of shredded mozzarella and parmesan cheeses to create a silky, savory sauce.
- Salt & pepper: add some freshly ground salt and pepper to taste when serving.
Not into beef?
No worries! This pasta dish would also be delicious with:
- Ground chicken or turkey
- Diced chicken breast
- Or a ground, plant-based meat substitute (if you’d like to make it vegetarian)
Please note, I wouldn’t recommend subbing a bean in for the meat as the meat is what helps to add in flavor to the pasta. However, I would say that you might have luck if you double or triple the mushrooms!
More ways to make it your own
Because this spinach beef pasta recipe uses simple ingredients, it’s also great for customizing to make your own. Here are some recommendations:
- Go gluten free. Feel free to use your favorite gluten free noodles in this recipe. Such an easy swap!
- Mix up your veggies. This beef pasta recipe would also be delicious with broccoli, peas and even kale (we LOVE it with kale!)
- Make it a classic stroganoff. If you’re not into spinach or mushrooms, or even onions, that’s no problem! Simply skip the veggies and just use beef. The recipe will be very similar to a classic beef stroganoff recipe.
- Choose your noodle. Use any noodle shape you like. Bowties, shells and rotini; the options are endless.
- Add a kick of heat. If you love a little spice like me I recommend topping your serving with some red pepper flakes. SO GOOD.
Savory beef and spinach pasta in one pot
The best part about this easy ground beef and spinach pasta recipe is that it’s made in just one pot. Hello, easiest cleanup ever. Here’s how to do it:
- Cook your mushrooms & onion. You’ll start by cooking the mushrooms, onion & garlic in a little butter in a large pot to get the flavors going.
- Cook the beef. In the same pot you’ll break up the ground beef and cook it until it’s no longer pink.
- Combine the veggies & broth. Add the cooked mushroom mixture and spinach to the beef and mix until the spinach wilts. Then pour in the milk and broth.
- It’s noodle time. After adding the broth you’ll stir in your noodles and bring it all to a slight boil to let the pasta cook until it’s al dente. There will be a little liquid leftover for the sauce!
- Cheese it up & serve. Finally, stir in the cheeses, season as you like and serve.
Get fancy: make a spinach and beef pasta bake
This easy spinach beef pasta would be delicious baked with a crumb topping! Here’s how to do it:
- Step 1: cook the whole recipe as directed and pour it into a 9×9 inch or 11×7 inch baking pan sprayed with nonstick cooking spray.
- Step 2: make your breadcrumb topping by mixing together 1/2 cup breadcrumbs and 1 tablespoon of butter + 1 tablespoon parmesan cheese.
- Step 3: sprinkle the breadcrumb topping onto the pasta and bake for 20 minutes at 350 degrees F until topping is golden brown.
Storing & reheating tips
Store any leftover cheesy spinach beef pasta in airtight containers in the refrigerator for up to 3-5 days. To reheat simply do so in a microwave safe dish with a splash of milk or water. You can also reheat on the stovetop with a splash of milk/water.
Can I freeze this pasta?
I wouldn’t recommend freezing this beef and spinach pasta recipe as I think the noodles will turn out too mushy once you reheat the dish.
More comfort foods to try
- Incredible Caramelized Onion Spinach Chicken Pasta Bake
- Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
- Bacon Parmesan Brussels Sprouts Spaghetti
- Cheddar-Stuffed Buffalo Chicken Meatloaf
- Mom’s Slow Cooker Beef Stew
Get more of our delicious comfort foods here!
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I hope you love this easy one pot spinach beef pasta recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pot Cheesy Mushroom Spinach Beef Pasta
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
- 1 pound uncooked wide egg noodles
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese
- Freshly ground salt and pepper, to taste
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, mushrooms release their liquid and start to become golden brown, about 8 minutes. Transfer veggies 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, pour in milk and chicken broth and stir to combine.
- Next, stir in the egg noodles and bring mixture to a slight boil (you don't want a roaring boil); you’ll cook until the pasta is nice and tender, stirring often so noodles do not stick to the bottom of the pan, about 10-12 minutes total (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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 8th, 2021, and republished on April 5th, 2023.
I’ve made this recipe twice now and it’s so good. It’s enough food for my family (husband, 2 and 1 year old) for 2 nights which is such a win in this time in our life. I add the breadcrumbs at the end as I run and get the kiddos from daycare. So flavorful, healthy, and filling. I had an ambitious kitchen day today- made this and the chocolate chip yogurt muffins. Love this site! Thank you
This is divineeeee. I make it at least twice a month if not more. It is so comforting and delicious!
So happy to hear that!
How much milk and broth would you use if you if want to make the pasta separately?
The way the recipe is written is the only way I’ve tested it! Sorry, wish I could be more helpful!
This was so good! My husband went back for a big heaping second serving. Kids ate it too. I actually didn’t have the right cheese so threw in some cheddar and a big scoop of sour cream. It’s a very versatile recipe. Used rotini pasta. I had some chopped up frozen spinach that I used as well. This may be comp part of our weekly rotation.
So happy to hear that! This one’s great for customizing 🙂
I’m sad to say that this recipe was not a hit in our household! I’m not sure what I did wrong, I followed the recipe exactly and it didn’t have much flavor. So maybe it’s just us?!
Sorry to hear that! Did you add salt to taste at the end? I always opt for low-sodium broth so that I can control the salt level, and that’s what will really bring out the flavor here.
This recipe is a new staple! Made it tonight and everyone devoured it. So delicious and easy
I used 2% milk instead of almond milk. Followed every other step exactly. Perfect dish!
Perfect! Glad you enjoyed!
I found it to be bland. I used beef broth. I will try again using chicken broth this time to see if it has more flavor.
Sorry to hear that! Be sure to add plenty of salt to taste to bring out all of the flavors.
So, I made this the other night. As I’m making it, I’m getting mad at myself for following the recipe. “I just know this is going to be bad,” I told my husband. I’m like …why am I boiling meat for 10-15 minutes that’s already been cooked? Gross. Why am I boiling this spinach for so long? I’m very accustomed to adding in spinach right at the end, off heat, because it wilts/cooks so fast. Well, guess what? I was wrong. This was absolutely delicious! I simmered it for a few extra minutes after the pasta was cooked so that the liquid could cook down a bit. I also added the garlic only about 30 seconds to a minute before taking the mushroom/onion mixture out so it didn’t burn and turn bitter. Other than those minor things, I followed the recipe exactly and couldn’t get over how easy and good it was. My husband loved it, too. I’m putting this in our weekly rotation! Now, I’m back at your site looking for something to make for dinner tonight :). Thank you for a delicious and free recipe! Appreciate all your hard work!
So glad you trusted the process here! Such a great dinner 🙂 I hope you find new favorites here to try!
Made this following your recipe the first time and it was delicious!! Went to make it tonight and realized I had no mozzarella. I substituted about a third of a block of cream cheese and still added the parm. It’s still just as delicious!! Great recipe!
Perfect! So glad you loved it!
Hi! Do you think shiitake mushrooms will work here? Than you so much!
Sure! Feel free to use any mushrooms you’d like 🙂
I thought this sounded good, but I felt that the amount of liquid was too much and it didn’t boil down enough or thicken. Also the cheese globbed up quite a bit, which tasted inedible in my opinion. This recipe was just ok.
So strange! What type of pasta are you using? I’ve increased the pasta and servings since originally publishing to help with any extra liquid so that people can add more liquid as needed. This method is the same as traditional hamburger helper, so it should result in a nice, creamy pasta dish!
What was the original amount of noodles used in the recipe? I never remembered adding a full bag, and this last time I went to make it I did. I thought the recipe had changed. Just curious on the old amount because mine usually ended up perfect.
I originally had 10 ounces, but increased the noodles because people were finding that there was too much liquid left over.
If you like food with flavour or any sort of seasoning do not make this, I almost threw up. If my comment gets deleted you know why.
Sorry to hear that this one didn’t work out for you! It sounds like there wasn’t enough salt and pepper added — I mention to add salt to taste, as everyone’s salt preferences are much different. The salt is really what will bring out all of the flavors here.
Way too much liquid. Wasted my broth. The cheese should be mixed separately with the liquid like Alfredo sauce. Then added back in.
Another amazing meal! It was quick, easy and delicious. So glad I tried it!
So happy you loved it!
This was SO good! Super easy, quick and flavorful! It made a lot too. Thank you for a delicious recipe
So glad you loved it! One of our fav weeknight dinners, too 🙂
This was so yummy and easy! I love how it tastes just like nostalgic comfort food, added red pepper flakes and fresh thyme too 🙂
SO GOOD BUT FOR FASTER AFTER WORK WOULD IT WORK TO COOK THE NOODLES AHEAD AND JUST WARMUP IN THE SAUCE
Great idea!!
Made it according to the directions and finished it with oven option. Great flavor! Makes way more than a four serving meal, maybe for six or eight easily.
Love that!!
I am hesitant to leave a review as I did not follow the recipe exactly but it was damn delicious and I will be making it again. This recipe seems super-flexible which is a definite bonus.
I used 2 4oz cans of canned mushrooms and used some of those canning juices instead of stock, I used one whole bag of frozen spinach, so `~12oz instead of 5 oz, used a different noodle (Rigatoni) and I didn’t have mozzarella so I used ~6 slices of John F. Martin bacon cheese and some shredded mexican blend. One of the best pasta dishes I have ever made, and I think I would prefer it that way over the flavor/texture of mozzarella. Like a bougie Mac N cheese!
I do remember messing up my liquid count a bit so added 2oz more pasta before I cooked it, but this was incredibly easy.
Perfect! This one is great for customizing 🙂 Glad your tweaks worked out well!
genuinely loooove this recipe so much! i’ve made it twice and it’s perfect every time. my partner and i dont like egg noodles, so both times i’ve used rotini and it’s wonderful and we use ground turkey instead of beef. i would recommend using more seasonings than just the salt and pepper so give more depth to the dish. we use garlic powder, onion powder, smoked paprika, and cayenne for a bit of spice and it’s incredible. also if you were wondering lactose free milk and aged cheeses work well in this recipe for the lactose intolerant folks!
Love that! Such a great cozy dinner!
This is an “OK” recipe, but the juice ain’t worth the squeeze. It’s pretty much Hamburger Helper that went to college
Sorry you didn’t love it!
This was delicious! I added a total of 3/4 tsp salt, 1/2 tsp pepper, as amounts were not specified. I used oat milk and cheddar cheese. After adding the pasta and boiling, there was a lot of liquid left. I had to drain that before adding the cheeses.
4 cups of broth for 1lbs of pasta and 10 ounces of noodles makes absolutely no sense. Even the video shows maybe one cup of broth added at most. This ended up in a disgusting watered down soup
Hi! With the beef, mushrooms, spinach, and all of that cheese (along with the noodles) that liquid should cook everything down well to make it creamy and not watery. The video follows the recipe exactly. How long did you cook the pasta for? The liquid should absorb well and leave just a bit behind the help the cheese melt.
This was very tasty but definitely not a 30-minute meal. Took closer to an hour from start to finish and was more liquidity than shown in the photos.
Glad you enjoyed! Can you let me know which steps took longer for you? And in terms of the liquid – did you use egg noodles and cook them at a slight boil? There should be some liquid leftover to combine with the cheese, but it should be creamy and not super liquid-y.
Delicious! I added more spinach and ground beef as another poster suggested. Yummy
Perfect! Glad you enjoyed 🙂
This is absolutely delicious! I’ve cooked most of the AK recipes at this point and this is now a household favorite. I was concerned this would come out too watery. I used regular (not GF) pasta and it turned out just perfect. Had to cook a little bit longer than the instructions though. 10/10!
Love that! Glad it was a hit!
Was a great, easy dinner. As a heads up for my Whole30 peeps – I followed the recipe but just made the following modifications and it worked great:
– subbed cassava flour fusilli pasta for the egg noodles (cassava flour helps absorb the liquid and thicken)
– only added 2c of broth and 3/4 a c of milk
– didn’t add cheese
hope that helps!
I’m glad those swaps worked out well for you!
I had left over steak (I know, said no one ever….) But, i did. Tired of the same ‘ol leftover recipes. THIS IS FANTASTIC. I made as is, except I sliced the leftover steak and zapped it in the microwave and laid it over the fished pasta. I also added some FRESH steamed broccoli florets to the sauce just for extra *umph*. Definitely going in my binder. Thank you! <3
*over the pasta. Not sure where “fished” came from?
Also, I want to add, I only added a 1/2 cup of half-n-half because I was using medium broad egg noodles and didn’t think I had enough volume/starch for the full cup of dairy. Read: it would be too soupy. It was perfect.
That all sounds amazing, Nicole! Great way to use up extra protein 🙂