A one-pan dinner that brings creamy comfort, tender pasta, and juicy beef together in under 30 minutes. Perfect for busy nights when you want something rich, warm, and effortlessly satisfying.
Prep & Cook Time
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
For the pasta
- 8 oz short pasta (penne, rotini, shells)
- 2 cups water
- 1 ½ cups low-sodium beef broth
For the beef and sauce
- 1 tbsp olive oil
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Italian seasoning or mixed dried herbs
- ½ tsp salt, plus more to taste
- ½ tsp black pepper
- 1 cup tomato sauce or crushed tomatoes
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
- 2 cups fresh baby spinach, loosely packed
To finish
- Extra parmesan for serving
- Cracked black pepper
- Chopped parsley (optional)
Instructions
- Brown the beef
Heat olive oil in a large deep skillet over medium heat. Add ground beef and cook, breaking it into small pieces, until browned and no longer pink. Spoon off excess fat if needed. - Add aromatics and seasonings
Stir in the chopped onion and cook 2 to 3 minutes until softened. Add garlic, paprika, Italian seasoning, salt, and black pepper. Cook 1 minute more until fragrant. - Add pasta and liquids
Pour in the dry pasta, water, and beef broth. Stir well, making sure the pasta is mostly submerged in the liquid. Bring to a gentle boil. - Simmer until pasta is tender
Reduce heat to medium low, cover, and cook 10 to 12 minutes, stirring once or twice, until the pasta is just tender and most of the liquid is absorbed. If the pan looks too dry before the pasta is done, add a small splash of water or broth. - Make it creamy
Stir in the tomato sauce and heavy cream. Let the mixture simmer uncovered for 2 to 3 minutes, stirring often, until the sauce thickens slightly and coats the pasta. - Add spinach and cheese
Turn the heat to low. Add the baby spinach and fold it into the hot pasta until wilted. Stir in the grated parmesan until melted and the sauce is smooth. Taste and adjust salt and pepper. - Serve
Serve straight from the skillet, topped with extra parmesan, cracked black pepper, and parsley if you like.
Nutrition Facts
Approximate per serving (4 servings)
- Calories: 550
- Protein: 30 g
- Carbohydrates: 45 g
- Fat: 26 g
- Fiber: 3 g
Quick Facts
- Servings: 4
- Difficulty: Easy
- Best for: Weeknight dinners, hearty bowls
- Leftovers: Keep in the fridge up to 3 days in an airtight container
💡 Astuce gourmande : Ce plat est encore plus savoureux quand on connaît les propriétés de ses ingrédients. Par exemple, les épinards ne servent pas qu’à la couleur, ils apportent aussi des nutriments essentiels. Tu peux en savoir plus sur leurs bienfaits ici : les avantages santé des épinards.
💡 Et si tu adores les repas express tout-en-un, tu pourrais aussi tester cette recette de poulet rapide : One Pan Chicken pour un dîner facile et savoureux. Même méthode, même rapidité, mais avec du poulet tendre en vedette.
Tips
- Toast the spices for extra flavor: let the paprika and herbs cook briefly in the fat before adding liquids.
- Make it lighter: swap part of the heavy cream for milk or half-and-half.
- Prevent sticking: stir the pasta a couple of times while it cooks so it does not clump on the bottom.
- Reheat gently: add a splash of water or broth when reheating so the sauce becomes creamy again.
Variations
- Add vegetables: toss in diced bell peppers, mushrooms, or zucchini with the onions.
- Extra protein: stir in cooked white beans or chickpeas at the end to boost protein and fiber.
- Spicy version: add red pepper flakes or a bit of hot sauce with the seasonings.
- Cheese swap: use shredded mozzarella or cheddar along with parmesan for a more cheesy, baked-pasta vibe.