Can I use other types of pasta for this recipe?

Absolutely! While wide egg noodles are great for absorbing the sauce, feel free to swap in penne, fusilli, or even rigatoni. Just keep an eye on cooking time since textures vary.

Is this recipe gluten-free?

The original recipe uses wide egg noodles, which contain gluten. For a gluten-free version, substitute with your favorite gluten-free pasta, and double-check your broth and other ingredients are gluten-free.

Can I make this recipe ahead of time?

Yes! You can prepare the pasta up to the point of adding cheese, then refrigerate. Add the cheese and reheat gently just before serving for the best texture and flavor.

What’s the best way to avoid soggy spinach?

Adding the spinach toward the end and cooking just until it wilts helps keep it fresh and vibrant, not mushy. Also, avoid over-stirring once you add the liquids and pasta.

Cheesy Mushroom Spinach Beef Pasta – Comforting One-Pot Meal

Description

This One Pot Cheesy Mushroom Spinach Beef Pasta is a hearty and comforting dinner featuring lean ground beef, savory baby bella mushrooms, fresh spinach, and two kinds of cheese. Cooked all in one pot, this creamy pasta dish is easy to prepare, packed with protein, and perfect for a satisfying family meal.

Ingredients

Scale

Main Ingredients

1 tablespoon butter
8 ounces baby bella mushrooms, sliced
½ yellow onion, sliced
3 cloves garlic, minced
1 pound lean ground beef (90% lean)
1 (5 oz) bag spinach, chopped
1 cup 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

Cook Mode Prevent your screen from going dark

Instructions

Cook the Mushrooms and Vegetables: Place a large pot over medium-high heat and add 1 tablespoon butter. Once melted, add sliced mushrooms, onion, garlic, salt, and pepper. Stir occasionally for about 8 minutes until mushrooms release their liquid and turn golden brown. Transfer the cooked veggies to a bowl.
Cook the Ground Beef: In the same pot, add the ground beef and season with salt and pepper. Break up the meat and cook until no longer pink, about 5 to 8 minutes. Return the mushroom and onion mixture to the pot and stir in the chopped spinach. Cook until the spinach wilts down.
Add Liquids and Pasta: Pour in the milk and beef or chicken broth, stirring to combine. Then add the egg noodles. Bring the mixture to a gentle boil (avoid a vigorous boil) and cook, stirring often to prevent sticking, for 10 to 12 minutes until the noodles are tender and most of the liquid is absorbed. If the liquid evaporates too quickly, add an additional ½ cup broth to keep the sauce creamy.
Finish with Cheese and Seasoning: Remove the pot from heat. Stir in shredded mozzarella and parmesan cheeses until melted and well incorporated. Adjust salt and pepper to taste. Serve immediately and enjoy your creamy, flavorful one pot pasta!

Notes

Use unsweetened almond milk or any milk of choice for creaminess without added sugar.
Feel free to substitute baby bella mushrooms with cremini or button mushrooms.
If you prefer a vegetarian option, omit ground beef and use vegetable broth instead.
Stir frequently during pasta cooking to prevent sticking and ensure even cooking.
Adding a little extra broth towards the end helps maintain a creamy sauce consistency.
This dish reheats well and can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 605 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 21.4 g
Saturated Fat: 10.1 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 57.4 g
Fiber: 4.5 g
Protein: 47.2 g
Cholesterol: 85 mg