Garlic Butter Beef and Spinach Tortellini – Your New Weeknight Favorite!
One bite of this buttery, cheesy, beefy tortellini dish and you’ll forget takeout even exists. I whipped this up last week with some leftover ground beef and a pack of spinach tortellini hiding in the fridge—and oh my, it turned into a new dinner obsession.
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 bag (20 oz) refrigerated spinach and cheese tortellini
- 3 tbsp unsalted butter
- ½ tsp dried Italian seasoning
- ¼ tsp chili flakes (optional, for a kick)
- Salt and black pepper to taste
- ½ cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Cook tortellini according to package directions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef, season with salt and pepper, and cook until browned and no longer pink. Drain any excess fat.
- Push the beef to one side and add butter and garlic to the same skillet. Let the garlic sizzle until fragrant (about 1 minute), then stir everything together.
- Add cooked tortellini to the skillet along with Italian seasoning and chili flakes. Toss gently to coat everything in that garlicky butter.
- Sprinkle in Parmesan and toss again. Let it sit for 2–3 minutes on low heat so the cheese melts and the flavors come together.
- Top with fresh parsley and serve hot.
Nutritional Breakdown (per serving)
| Calories | 490 kcal |
| Protein | 26 g |
| Carbs | 34 g |
| Fat | 28 g |
| Sodium | 540 mg |
Printable Recipe Summary
| Garlic Butter Beef and Spinach Tortellini | |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Servings | 4 |
FAQs
Q: Can I use frozen tortellini instead of refrigerated?
Yes! Just cook it a few minutes longer and drain well before adding to the pan.
Q: Can I swap the ground beef?
Ground turkey or sausage works just as well—use what you love!
Q: How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture.
Q: What veggies can I sneak in?
Mushrooms, spinach, or chopped zucchini blend beautifully with the buttery beef base.
Warm, cheesy, garlicky, and loaded with comfort—this dish is everything a pasta night should be. You’ll be making it again before the week’s over!
