Description
A rich, mouthwatering experience that feels like it’s taken hours to prepare, yet it’s effortless enough for even the busiest weeknight.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt and black pepper to taste
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon red pepper flakes (optional)
- 9 oz fresh or refrigerated cheese tortellini
- 2 cups fresh baby spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/2 teaspoon Italian seasoning
- 1/4 cup reserved pasta water
- Fresh chopped parsley for garnish
Instructions
- Begin by bringing a large pot of salted water to a boil. Once boiling, add the fresh cheese tortellini and cook according to the package instructions until they are just al dente. After draining the tortellini in a colander, be sure to reserve about 1/4 cup of pasta water.
- While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the lean ground beef, season with salt and black pepper, and break it into smaller crumbles as it cooks.
- Lower the heat and add the minced garlic, sautéing until fragrant. Then, stir in the butter and optional red pepper flakes.
- Stir in the drained tortellini and sprinkle the Italian seasoning. Mix well and add the chopped spinach to wilt.
- Incorporate the halved cherry tomatoes and reserved pasta water, adjusting the sauce consistency. Add the grated Parmesan cheese and mix.
- Garnish with freshly chopped parsley and additional Parmesan cheese before serving.
Notes
For creaminess, add a splash of heavy cream with the pasta water. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 510 kcal
- Sodium: 580 mg
- Protein: 28 g