One Pot Cheesy Mushroom Spinach Beef Pasta

Why You’ll Love This Recipe

This One Pot Cheesy Mushroom Spinach Beef Pasta is a one-pan wonder that combines hearty beef, tender mushrooms, and vibrant spinach in a creamy, cheesy sauce. The wide egg noodles soak up all the flavors while cooking in the broth, creating a rich, flavorful dish that’s perfect for a weeknight dinner or meal prep. The mozzarella and parmesan cheese melt perfectly, giving it a creamy, cheesy texture that everyone will enjoy. With minimal cleanup and maximum flavor, this recipe is sure to become a family favorite!

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
• 10 ounces uncooked wide egg noodles
• 1 cup shredded mozzarella cheese
• ½ cup parmesan cheese
• Freshly ground salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Vegetables: In a large pot, heat the butter (or olive oil) over medium heat. Add the sliced mushrooms and onions, and sauté for 5-7 minutes until the mushrooms have softened and the onions are translucent.
2. Add Garlic and Beef: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon as it cooks. Cook for 5-7 minutes until the beef is browned and fully cooked. Season with salt and pepper to taste.
3. Add Spinach: Stir in the chopped spinach and cook for 2-3 minutes, allowing it to wilt. If you’re leaving the spinach leaves whole, just stir them in and let them cook down for a few minutes.
4. Add Broth and Milk: Pour in the milk and beef (or chicken) broth. Bring the mixture to a simmer.
5. Cook the Pasta: Once simmering, add the uncooked wide egg noodles to the pot. Stir everything together and ensure the noodles are submerged in the liquid. Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
6. Add Cheese: Once the pasta is cooked, reduce the heat to low. Stir in the shredded mozzarella and parmesan cheese, and cook for 1-2 minutes until the cheese has melted and the sauce is creamy. Adjust seasoning with more salt and pepper, if needed.
7. Serve: Serve the pasta hot, garnished with extra parmesan cheese or fresh herbs, if desired. Enjoy!

Servings and Timing

• Servings: 4-6
• Prep time: 5 minutes
• Cook time: 20-25 minutes

Variations

• Use Different Greens: If you’re not a fan of spinach, feel free to swap it out for kale, Swiss chard, or even arugula for a different flavor and texture.
• Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño for a bit of heat in this dish.
• Add More Veggies: You can easily add more vegetables, such as bell peppers, zucchini, or peas, to the mix for extra color and nutrition.
• Try Different Cheese: For a more robust cheese flavor, try using fontina, gouda, or cheddar in place of mozzarella. You can even mix and match cheeses for a unique flavor profile.
• Swap the Meat: If you prefer turkey or chicken, those will work as great substitutes for ground beef. You can also use ground sausage for a little extra flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the pasta in a saucepan over low heat, adding a splash of milk or broth if it looks too thick. Stir occasionally until heated through.

FAQs

Can I use a different type of pasta?

Yes, you can substitute any pasta you like, such as penne, fusilli, or rotini. Just make sure to adjust the cooking time based on the pasta shape you choose.

Can I make this ahead of time?

Yes, you can prepare this dish ahead of time. Simply cook the pasta, let it cool, and store it in the refrigerator. When you’re ready to eat, reheat it in a pan, adding a little extra liquid to ensure it’s creamy.

Can I make this dish dairy-free?

Yes! Use dairy-free cheese and swap the milk for almond milk or another plant-based milk. You can also use a dairy-free butter substitute and a vegan Parmesan cheese alternative.

Can I use fresh spinach instead of bagged spinach?

Yes, you can absolutely use fresh spinach. Simply use about 3-4 cups of fresh spinach leaves in place of the 5 oz. bag of chopped spinach.

Can I freeze this dish?

Yes, this dish freezes well. Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop with a little added liquid.

Can I make this in a slow cooker?

While this recipe is designed for a one-pot meal on the stovetop, you can adapt it for a slow cooker by browning the beef and sautéing the vegetables first, then adding them to the slow cooker with the broth, milk, and pasta. Cook on low for 4-5 hours, and stir in the cheese at the end.

Conclusion

This One Pot Cheesy Mushroom Spinach Beef Pasta is the ultimate weeknight dinner that’s easy, comforting, and packed with flavor. With just one pot to clean and minimal prep time, you can have a deliciously creamy and cheesy meal ready in less than 30 minutes. Whether you’re cooking for a family or just want a comforting dish for yourself, this pasta recipe is sure to please everyone at the table. Creamy, cheesy, and full of savory goodness, this dish is guaranteed to become a household favorite!

One Pot Cheesy Mushroom Spinach Beef Pasta

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This One Pot Cheesy Mushroom Spinach Beef Pasta is a deliciously creamy, cheesy comfort food that’s perfect for busy weeknights. With tender ground beef, earthy mushrooms, fresh spinach, and gooey mozzarella and parmesan, this one-pan dish is packed with flavor and requires minimal cleanup. The pasta soaks up all the savory goodness, making every bite irresistible.

• Author: Julia
• Prep Time: 5 minutes
• Cook Time: 20-25 minutes
• Total Time: 30 minutes
• Yield: 4-6 servings
• Category: Main Course, Pasta
• Method: One-Pot Cooking
• Cuisine: American, Comfort Food
• Diet: Gluten Free

Ingredients

For the Pasta:

1 tablespoon butter (or olive oil)

8 ounces baby bella mushrooms, sliced

½ yellow onion, sliced

3 cloves garlic, minced

1 pound lean ground beef (90% lean is ideal)

1 (5 oz) bag spinach, chopped (or leave spinach leaves whole)

1 cup milk of choice (unsweetened almond milk works well)

3 ½ cups low sodium beef or chicken broth

10 ounces uncooked wide egg noodles

1 cup shredded mozzarella cheese

½ cup parmesan cheese

Freshly ground salt and pepper, to taste

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Instructions

• Sauté the Vegetables: In a large pot, heat butter (or olive oil) over medium heat. Add the sliced mushrooms and onions, and sauté for 5-7 minutes until the mushrooms soften and the onions become translucent.

• Add Garlic and Beef: Stir in minced garlic and cook for 30 seconds until fragrant. Add the ground beef, breaking it apart with a spoon. Cook for 5-7 minutes, until the beef is browned and fully cooked. Season with salt and pepper to taste.

• Add Spinach: Stir in the chopped spinach and cook for 2-3 minutes, allowing it to wilt. If you’re using whole spinach leaves, stir them in and let them cook down.

• Add Broth and Milk: Pour in the milk and beef (or chicken) broth, and bring the mixture to a simmer.

• Cook the Pasta: Once simmering, add the uncooked wide egg noodles. Stir to ensure the noodles are submerged in the liquid. Cover the pot and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

• Add Cheese: Once the pasta is cooked, reduce the heat to low. Stir in the shredded mozzarella and parmesan cheese, cooking for 1-2 minutes until the cheese has melted and the sauce is creamy. Adjust seasoning with salt and pepper if needed.

• Serve: Serve the pasta hot, garnished with extra parmesan cheese or fresh herbs if desired. Enjoy!

Notes

Use Different Greens: If you’re not a fan of spinach, you can swap it out for kale, Swiss chard, or even arugula for a different flavor and texture.

Make it Spicy: Add a pinch of red pepper flakes or a diced jalapeño for some heat.

Add More Veggies: You can add other vegetables like bell peppers, zucchini, or peas to this dish for extra color and nutrition.

Try Different Cheese: If you want a more robust cheese flavor, try using fontina, gouda, or cheddar instead of mozzarella. Mixing cheeses gives the dish a unique flavor profile.

Swap the Meat: Turkey or chicken can be substituted for ground beef, or you can use ground sausage for added flavor.