Garlic Butter Beef and Spinach Tortellini Recipe

There’s something undeniably satisfying about a pasta dish that brings together tender meat, fresh greens, and delicate pasta all coated in a buttery, garlicky sauce. The Garlic Butter Beef and Spinach Tortellini recipe is a celebration of comforting flavors, hearty textures, and straightforward cooking that delivers maximum taste with minimal fuss.

Tortellini, those small, stuffed pasta pockets traditionally filled with cheese or meat, are a joy to cook with because they absorb sauces beautifully and cook quickly. When paired with savory ground beef and vibrant spinach, the dish transforms into a balanced, nutrient-packed meal that’s as visually appealing as it is delicious.

The star of this recipe is the garlic butter sauce—rich, silky, and infused with aromatic garlic and a hint of herbs. The butter not only acts as a luscious coating but also carries the flavor of garlic, elevating the simple ingredients into something special.

This recipe is designed to be approachable for cooks of all levels. Whether you’re a pasta lover seeking a new weeknight favorite or a home chef wanting to impress guests without spending hours in the kitchen, this recipe fits the bill. It requires no complex techniques and uses everyday ingredients, yet the outcome is impressive: tender tortellini, well-seasoned beef, and wilted spinach all melded in a sauce that’s both indulgent and fresh.

Ingredients: Building Blocks of Flavor and Texture

Main Components

• Tortellini:

  • 12 oz package of fresh or frozen cheese-filled or meat-filled tortellini. Fresh tortellini cooks in about 3–5 minutes; frozen takes slightly longer.

  • Choose a variety that complements beef well—cheese-filled (ricotta and parmesan) or beef-filled work best.

• Ground Beef:

  • 1 pound, preferably 80/20 (80% lean, 20% fat) for flavor and juiciness.

  • You can substitute ground turkey or chicken for a lighter option, or plant-based meat alternatives if desired.

• Fresh Spinach:

  • 4 cups loosely packed baby spinach leaves, washed and dried.

  • Spinach adds freshness, color, and nutrients. It wilts quickly and blends seamlessly into the sauce.

Garlic Butter Sauce

• Butter:

  • 4 tablespoons unsalted butter. Butter is the foundation of the sauce, providing richness and carrying the garlic flavor.

• Garlic:

  • 5 cloves, minced finely. Garlic is the aromatic heart of the dish.

• Olive Oil:

  • 1 tablespoon to sauté the beef and prevent the butter from burning.

• Parmesan Cheese:

  • ½ cup freshly grated Parmesan, for savory umami and to help thicken the sauce slightly.

Seasonings & Aromatics

• Onion:

  • ½ medium yellow onion, diced finely. Adds sweetness and depth.

• Salt and Pepper:

  • To taste. Essential to balance and bring out all flavors.

• Red Pepper Flakes (optional):

  • ¼ teaspoon for a mild heat kick.

• Italian Herbs (optional):

  • 1 teaspoon dried oregano or Italian seasoning blend, for herbaceous depth.

Optional Additions

• Heavy Cream or Half-and-Half:

  • ¼ cup for a richer, creamier sauce (optional).

• Fresh Herbs:

  • Chopped parsley or basil, for garnish and freshness.

Step 1: Prepare and Cook the Ground Beef and Aromatics

Objective:

Brown the beef to develop deep flavor while softening the onion and infusing it with garlic and seasonings.

Instructions:

1. Heat the pan: Place a large skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil and let it warm until shimmering but not smoking.

2. Add the onion: Toss in the ½ diced yellow onion and stir frequently for 3–4 minutes, until it softens and becomes translucent but not browned.

3. Add the garlic: Add the 5 cloves minced garlic to the softened onions. Stir constantly for about 30 seconds to 1 minute until fragrant. Avoid letting the garlic burn as it will become bitter.

4. Brown the beef: Add the 1 pound ground beef to the pan, breaking it up with a wooden spoon or spatula. Spread it out so it contacts the pan evenly. Let it cook undisturbed for about 2 minutes to start browning on one side.

5. Continue cooking: Stir and break up the beef further, cooking until no longer pink and well browned, about 5–7 minutes total.

6. Season: Sprinkle with salt, freshly ground black pepper, and if using, ¼ teaspoon red pepper flakes and 1 teaspoon dried Italian herbs. Stir well to distribute seasoning evenly.

7. Drain excess fat: If there is excessive grease in the pan, carefully drain most of it, leaving just enough to coat the beef and carry flavor.

Step 2: Cook the Tortellini

Objective:

Cook tortellini until tender but still slightly firm (al dente) to avoid mushiness when combined with the sauce.

Instructions:

1. Boil water: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil.

2. Add tortellini: Add the 12 oz package tortellini to the boiling water. Stir gently to separate.

3. Cook: Follow package instructions closely, usually 3 to 5 minutes for fresh or frozen tortellini. Stir occasionally to prevent sticking.

4. Drain and reserve: Once cooked, reserve about ½ cup of pasta water, then drain the tortellini using a colander. Set both aside.

Tip: Reserving pasta water is essential—it contains starch that helps bind the sauce and pasta together.

Step 3: Make the Garlic Butter Sauce

Objective:

Create a rich, silky sauce that clings to the tortellini and infuses every bite with buttery garlic flavor.

Instructions:

1. Melt butter: Using the same skillet (remove beef to a bowl temporarily if needed), reduce heat to medium. Add 4 tablespoons unsalted butter and allow it to melt fully.

2. Add garlic: Add another 1 or 2 cloves minced garlic for extra garlic punch if desired. Cook for 30 seconds, stirring constantly until fragrant but not browned.

3. Optional – Cream: If making a creamier sauce, stir in ¼ cup heavy cream or half-and-half now. Warm gently for 1–2 minutes to combine and slightly thicken.

4. Add parmesan: Stir in ½ cup freshly grated parmesan cheese gradually. Stir until melted and sauce is smooth.

5. Add reserved pasta water: Slowly stir in ¼ cup reserved pasta water to loosen the sauce, creating a smooth texture that will cling beautifully to the pasta.

Step 4: Combine Beef, Spinach, and Tortellini

Objective:

Incorporate all main components to blend flavors and wilt the spinach perfectly.

Instructions:

1. Return beef to pan: Add the browned beef mixture back into the skillet with the garlic butter sauce.

2. Add spinach: Toss in the 4 cups fresh baby spinach. Stir gently, allowing the residual heat to wilt the spinach. This will take 2–3 minutes.

3. Add tortellini: Add the cooked tortellini to the skillet. Gently toss everything together using tongs or a large spoon to coat the tortellini evenly with sauce and distribute beef and spinach.

4. Adjust consistency: If the sauce seems too thick or dry, add a splash more pasta water or cream. If too thin, simmer for 1–2 minutes to reduce.

5. Final seasoning: Taste and adjust seasoning with salt, pepper, or more parmesan as desired.

Step 5: Plating and Garnishing

Objective:

Present the dish beautifully with fresh herbs and finishing touches.

Instructions:

1. Plate: Using a large spoon or tongs, serve the tortellini mixture into warm plates or bowls.

2. Garnish: Sprinkle with chopped fresh parsley or basil for color and brightness.

3. Extra parmesan: Offer additional grated parmesan on the side.

4. Serve immediately: This dish is best enjoyed fresh and hot.

Section 6: Recipe Variations — Customize Your Garlic Butter Beef and Spinach Tortellini

This dish is wonderfully versatile. Here are some popular ways to adapt it:

A. Creamy Garlic Butter Beef and Spinach Tortellini

For a richer, indulgent sauce:

• After melting butter and garlic (Step 3), add ½ cup heavy cream instead of or in addition to reserved pasta water.

• Stir in cream cheese (2 oz, softened) for extra silkiness.

• Finish with extra parmesan and freshly ground black pepper.

• Optionally, add a pinch of nutmeg for warmth.

B. Spicy Garlic Butter Beef Tortellini

To add heat and bold flavor:

• Incorporate ½ teaspoon crushed red pepper flakes while cooking the onions and garlic.

• Use spicy Italian sausage instead of ground beef or combine both.

• Add a splash of hot sauce or chipotle powder near the end of cooking.

• Garnish with chopped fresh cilantro or green onions.

C. Mushroom and Spinach Addition

For an earthier, more vegetable-packed dish:

• Add 8 oz sliced cremini or button mushrooms to the pan after browning beef.

• Sauté mushrooms until golden and all moisture evaporates before proceeding.

• Continue with spinach and tortellini as normal.

D. Vegan or Vegetarian Version

Using plant-based alternatives:

• Replace ground beef with plant-based ground “beef” or crumbled tempeh.

• Use vegan butter or olive oil for the sauce.

• Use vegan tortellini (check ingredients) or substitute with vegan pasta.

• Omit parmesan or use a nutritional yeast topping.

• Increase garlic and herbs for robust flavor.