Many of you ask me which recipes my kiddos absolutely love and this is one of them. In fact, we all love it! I first made it a couple of years back when Sidney was just 14 months old and he was obsessed. It’s incredibly reminiscent of a classic mushroom or beef stroganoff, except we’re adding spinach and cooking it all together in one pot. I love that this meal brings both nourishment and comfort to the dinner table.
I first started making this one pot spinach beef pasta on a whim and now we have it at least once a month. It’s one of those recipes you’ll go back to again and again, similar to my spinach chicken pasta bake or even my healthier tuna noodle casserole.
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You’ll find yourself loving the creamy, comforting flavors in this one pot meal and of course the simplicity of how easy it is to make in just 30 minutes. I hope you LOVE it as much as we do. Be sure to leave a comment and rate the recipe below if you try it! xo.
What you’ll need to make this spinach beef pasta
This cozy beef and spinach pasta recipe is filled with incredible, savory flavors while using super simple ingredients. Put those pantry staples to work in this comforting, no fuss pasta recipe! Here’s everything you’ll need to make it:
- Butter: you’ll need a little butter, ghee or olive oil to cook down the veggies.
- Veggies & produce: we’re using baby bella mushrooms, onion & spinach for a boost of veggies in this beef pasta recipe. You’ll also need some garlic for extra flavor.
- Beef: I like to use a lean ground beef in this recipe, which gives it incredible flavor. See below for some recommendations on swapping the protein!
- Milk: the key to the creamy, cheesy sauce is to cook everything in milk + broth. We like to use unsweetened almond milk but feel free to use any milk you’d like.
- Broth: you’ll also need some low sodium beef broth or chicken broth to help the noodles cook and to create that cheesy sauce. They’ll soak up the broth and milk as they cook — YUM!
- Noodles: I love using wide egg noodles in this recipe but feel free to use your favorite variety of noodle here. Egg noodles always remind me of comfort food though.
- Cheese: we’re using a mix of shredded mozzarella and parmesan cheeses to create a silky, savory sauce.
- Salt & pepper: add some freshly ground salt and pepper to taste when serving.
Not into beef?
No worries! This pasta dish would also be delicious with:
- Ground chicken or turkey
- Diced chicken breast
- Or a ground, plant-based meat substitute (if you’d like to make it vegetarian)
Please note, I wouldn’t recommend subbing a bean in for the meat as the meat is what helps to add in flavor to the pasta. However, I would say that you might have luck if you double or triple the mushrooms!
More ways to make it your own
Because this spinach beef pasta recipe uses simple ingredients, it’s also great for customizing to make your own. Here are some recommendations:
- Go gluten free. Feel free to use your favorite gluten free noodles in this recipe. Such an easy swap!
- Mix up your veggies. This beef pasta recipe would also be delicious with broccoli, peas and even kale (we LOVE it with kale!)
- Make it a classic stroganoff. If you’re not into spinach or mushrooms, or even onions, that’s no problem! Simply skip the veggies and just use beef. The recipe will be very similar to a classic beef stroganoff recipe.
- Choose your noodle. Use any noodle shape you like. Bowties, shells and rotini; the options are endless.
- Add a kick of heat. If you love a little spice like me I recommend topping your serving with some red pepper flakes. SO GOOD.
Savory beef and spinach pasta in one pot
The best part about this easy ground beef and spinach pasta recipe is that it’s made in just one pot. Hello, easiest cleanup ever. Here’s how to do it:
- Cook your mushrooms & onion. You’ll start by cooking the mushrooms, onion & garlic in a little butter in a large pot to get the flavors going.
- Cook the beef. In the same pot you’ll break up the ground beef and cook it until it’s no longer pink.
- Combine the veggies & broth. Add the cooked mushroom mixture and spinach to the beef and mix until the spinach wilts. Then pour in the milk and broth.
- It’s noodle time. After adding the broth you’ll stir in your noodles and bring it all to a slight boil to let the pasta cook until it’s al dente. There will be a little liquid leftover for the sauce!
- Cheese it up & serve. Finally, stir in the cheeses, season as you like and serve.
Get fancy: make a spinach and beef pasta bake
This easy spinach beef pasta would be delicious baked with a crumb topping! Here’s how to do it:
- Step 1: cook the whole recipe as directed and pour it into a 9×9 inch or 11×7 inch baking pan sprayed with nonstick cooking spray.
- Step 2: make your breadcrumb topping by mixing together 1/2 cup breadcrumbs and 1 tablespoon of butter + 1 tablespoon parmesan cheese.
- Step 3: sprinkle the breadcrumb topping onto the pasta and bake for 20 minutes at 350 degrees F until topping is golden brown.
Storing & reheating tips
Store any leftover cheesy spinach beef pasta in airtight containers in the refrigerator for up to 3-5 days. To reheat simply do so in a microwave safe dish with a splash of milk or water. You can also reheat on the stovetop with a splash of milk/water.
Can I freeze this pasta?
I wouldn’t recommend freezing this beef and spinach pasta recipe as I think the noodles will turn out too mushy once you reheat the dish.
More comfort foods to try
- Incredible Caramelized Onion Spinach Chicken Pasta Bake
- Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
- Bacon Parmesan Brussels Sprouts Spaghetti
- Cheddar-Stuffed Buffalo Chicken Meatloaf
- Mom’s Slow Cooker Beef Stew
Get more of our delicious comfort foods here!
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I hope you love this easy one pot spinach beef pasta recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
One Pot Cheesy Mushroom Spinach Beef Pasta
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
Instructions
- Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
- In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
- Next, stir in the egg noodles and bring to a slight boil; you’ll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. If, towards the end of cooking, you're finding that there isn't any liquid left, feel free to add an extra ½ cup of broth.
- Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on April 8th, 2021, and republished on April 5th, 2023.
183 comments
Will be making this soon can i skip beef and use vegetable broth and vegan cheeses as am a vegan i love mushrooms soooooooooooooooooo much perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya
Perfect! Hope you love it!
Wonderful meal! My husband and I made this last night as part of our weekly fun fridays. Healthy yet felt so “indulgent” and the spinach wilts down so small even picky eaters wouldn’t be bothered!
Love it! Glad you both enjoyed!
Yum! This recipe sounds delicious and like something my whole family will enjoy.
Absolutely! Hope you get a chance to try it 🙂
Absolutely one of my “go to favorites “ for a very delicious and inexpensive meal. Added sweet peas to give the dish more color and it was perfect!
Thank you for sharing! Making it again tonight for dinner.❤️
So happy to hear that! Perfect dinner 🙂
Just made this & it was delicious! Will be making this again. Followed the exact recipe. Ty. Love ur recipes & adorable little family💖
So happy to hear that! Thanks so much 🙂
THIS WAS SO GOOD! Made it last night and had leftovers today. Wonderful flavor and so comforting. This will be a staple in our home. Can’t wait until my daughter is a bit older so she can enjoy the deliciousness! We subbed the wide noodles with Tolerant lentil pasta and turned out great!
Such a great dinner! Glad everyone loved it!
This was delicious. Moist and flavorful. So nice for a weeknight meal that tasted like I cooked for hours. Came together quickly. Will be my go to recipe for a while to come. Wonder how it would be with ground chicken?
Absolutely! Glad you enjoyed 🙂 It should work well with ground chicken, too.
This was so tasty but for some reason the sauce never thickened. It was more like a “soup”. The flavors were so good and I want to try this again as I know it will be good but what could I be doing wrong that the broth and milk never thickened? I used whole milk, chicken bone broth, and whole wheat noodles.
Hi Keleigh – How long did you let it simmer for?
Sounds delicious! Something easy my nearly 4 year old grandson would like.
It seems a nice alternative to Mac N Cheese! Plus has protein and veggies. Plan to try soon and give it the taste test with him!
Thank you
Absolutely! Enjoy!
Made this yesterday for my boyfriend and I and we LOVED it! Came out perfectly and was just as creamy and delicious as a perfect pasta recipe can be. Will be a staple in our household for sure!
So happy to hear that! Perfect dinner 🙂
Very easy and satisfying for adults and kids. Ended up adding 2 extra cups of water for boiling and it was just fine. Great flavor and lots of left overs
Perfect! So glad you enjoyed!
Never cook pasta in the dish you are preparing. That leads to improperly cooked pasta. Cook the pasta in a separate pot with salt and olive oil, then add to the prepared dish to coat the pasta and serve.
Sure! I like to make this a one pot meal for ease (and so that the pasta gets all of that cheese sauce) but feel free to use your favorite method.
Hands down one of the best things I’ve ever made. This was SO good! I didn’t have mozzarella cheese so just used recommended dose of Parmesan cheese, freshly shredded for both inside and on top. And have already recommended this dish to many other people in the last 48 hours and everyone has also LOVED IT 🥰🥰
So happy to hear that! Such a great dinner 🙂
This was AMAZING – so fast and easy!! Made it exactly as listed in the recipe. The amount of spinach seems like a lot but at the end it wilts down to nothing and the pasta cooks perfectly. Everyone loved it, including my 4 year old and 14 year old (who hates mushrooms)!
So happy to hear that! Perfect family dinner 🙂
This was a great easy dinner, with lots of leftovers for lunch. I used a whole 11oz pack of baby spinach
Love it! Glad you enjoyed!
So yummy and simple! I swapped carrots instead of spinach, and used plant based meat.
Perfect! Sounds delicious!
Delish
Glad you enjoyed!
I made this yesterday for supper and we loved it! I followed the recipe closely (including the almond milk), and only diverged by adding carrot slices, green peppers, and just a bit of cayenne and turmeric. Shared some with my mom and sister and they loved it as well! Thank you!
Perfect! Glad it was a hit!
This is a winner! I made it on a Monday night after work and it was perfect. I followed the recipe as is and I will be putting it in regular rotation. My husband raved about it and I shared it with several friends because it was delicious but also not time consuming. I loved that there is veg but I only had to chop an onion!
Love it! Such a great, easy dinner 🙂
Delicious! I’m a sucker for anything egg noodles. Very reminiscent of my Mom’s goulash with a fresh updated taste. I could have easily doubled the mushrooms and omitted the meat.
A friend was curious about substituting chicken?
Sounds amazing! And yes check out the full post for recommendations on subbing the meat in here 🙂
Quick and easy! My partner can’t eat onion or garlic so I used garlic-infused olive oil and added rosemary to the sauce. Mine ended up kinda watery, more like soup, so I think next time I will reduce the broth to 3 cups, but we thought it was great and a nice change from all our standard meals. Great new staple to add to the rotation. 🙂
Forgot to mention – neither of us care for mushrooms so I used julienne red peppers instead. Zucchini would be great too!
I find that it depends on what noodles you use and if you use exactly 10 ounces as called for. It should be creamy but not soupy. You can either simmer for longer or feel free to reduce broth next time! I’m glad it was still delicious!
This was so tasty and easy to make! The whole family loved it! Will absolutely make again!
So happy to hear that!
Loved this easy one pot meal! It was super tasty and very fillng. I had a bit too much extra liquid so I might cut back on the broth next time but besides that it was excellent.
So glad you enjoyed! And yes feel free to reduce the broth a bit if it was a little too liquidy.
This was delicious! And it was so simple to make.
Glad you enjoyed!
SO GOOD!!! Mine was a little runnier than it probably should be, but it was still delicious. I’ll probably just add slightly less liquid next time. to try and get it creamier. Had to refrain myself from drinking the leftover sauce in my bowl. My 11 month old gobbled it up as well!! New family favorite 🤤
So glad it was a hit! And yes feel free to use a bit less broth next time or let it simmer for longer. The liquid can depend on the type of noodles you use.
This was SO good. Creamy, comforting. Delicious flavors. Came together so easily. I got waaay more than 4 servings out of this. Looking forward to having the leftovers for lunch this week. Definitely adding this to the dinner rotation!
I’m so glad! Such a great, cozy meal 🙂
This one was a hit with the kids and a dinner guest! Swapped out the beef for venison and used bone broth instead of chicken/beef. Delicious!
Perfect! Glad you loved it!
This is a tasty recipe and my toddlers eat it, happily. I find after making it a couple of times it does take longer than 30 minutes to make but maybe that’s just me. I like that it’s one pot and we just cook another veggie and serve! Reheats well too.
I’m glad it’s a hit! Great dinner for meal prep 🙂
Loved this easy, delicious, weeknight meal! My 3.5 year old and 9 month old, the whole family loved it! Making it for the 2nd time tonight 🙂
Amazing! I’m so glad 🙂
Can’t wait to try some of your recipes.
I hope you find some you love!
I just made this for my 1 year old and myself and we both gobbled it up!! So yummy and really quick and easy.
Love that! Perfect dinner 🙂
The Recipe gave me the basics. I added Badia Complete Seasonings to the mushroom mix and a little more to the hamburger mix. I substituted rice blend for the noodles at the end mix milk, sour cream and grated parmesan cheese stirred into the rice. I also decreased the amount of milk used
LOVE your recipes. You Got Me Outside of the Box and experimenting baking with different flours. All the recipes turn out excellent. Thanks for your website and all your hard work and love you put into your recipes. Loyal and a miring user, Shirley
Hi, Shirley. I’m SO happy to hear you enjoyed this recipe! Great substitutions and additions, too 🙂
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
I’m so happy you guys are loving it. Thanks for sharing!
I’m giving this recipe a low rating because there was WAY too much liquid left at the end. The sauce was super watery. There’s a lot of comments from others saying the same thing. I followed the recipe exactly and used 10oz of extra wide egg noodles. I even boiled it longer than it said but if I let it boil any longer the noodles would get mushy. If you are going to make this, consider reducing the amount of beef or chicken broth to 3 cups. Also, I’m confused at how much mozz to add – is it 1 cup measured or 8 ounces weighed? 1 cup doesn’t seem like enough.
I love a one pot pasta, and this one does not disappoint! It is delicious and creamy but not heavy at all. My 13 month old had three servings!
SAME, they’re my fav! So glad that you and the little one loved it! 🙂
I made this for dinner this week and it was AMAZING! I used beef broth and the flavors were so vibrant. This will definitely be a repeat!
Yay!! So happy you loved it. Great call on the beef broth 🙂
Came out delicious and have made multiple times now. It’s simple and quick and love that it’s also toddler approved. Can’t wait to try more recipes.
The easiest recipe for a weeknight dinner!! Picky SO even ate it as leftovers (which he never does). So so so tasty and will def be making again!
Tastes just like Stroganoff but so much more nutritious. I used GF spaghetti and worked great. Awesome as leftovers too.
I’ve made this recipe countless times, it’s in my rotation and as a working mom, it’s so easy and always delicious! I’ve made variations with different protein but the ground beef is the BEST !
Holy smokes this dish is amazing. It’s so savory and filling – total comfort food. I’ll definitely be saving this recipe to get me through the Chicago winters.
This was YUM! Had the whole family going back for seconds. Will be on high rotation in our house!
Yaaaay I’m so happy to hear that!
This was delicious! It was light and silky and FULL of flavor without the heavy richness of a traditional stroganoff. We used bow tie noodles and kale instead of spinach and it was fantastic. There was a little more liquid left in the pan than I anticipated, but we just worked around it. Can’t wait to have this for leftovers!
Amazing!! So happy that you loved this one. Great idea to use the bowtie noodles + kale 🙂
This was so good! It’s not often that I cook a meal that my husband, my 3 year old and I all genuinely enjoy – but this was one of them! Will definitely be making on repeat. I used penne pasta which worked really well, but will try it next time with egg noodles!
Aw that’s so great to hear!! Happy you and the fam loved this one 🙂
SO SO SO GOOD! I used ground turkey and added red pepper flakes as I cooked the meat to add some spice. Can never have enough in my opinion! Husband enjoyed it as well. We used egg noodles and almond milk and just absolutely loved it. It’s a great twist on the classic beef stroganoff!
You’re making me want to make this again!! So happy you loved it 🙂
This was really good. I made it last evening. I mistakenly used the vegan mozzarella cheese instead of regular mozzarella, & it was still good!
Oh nice, glad to hear that the vegan mozz worked well! Thanks for leaving a review, Barbara 🙂
This recipe was delicious! I followed the recipe pretty much exactly (using unsweetened almond milk and think egg noodles). I needed to let it sit for a bit longer so some liquid soaked up but it did thicken up nicely and tasted SO GOOD. I haven’t even finished the leftovers and I’m already excited to make it again!
Absolutely delicious! So hearty and easy to make. I was low on the mozzarella (noticed after I started) and it is still so good and savory.
This recipe is seriously OFF.THE.HOOK!! Super easy to make and I’m sure most will have ingredients on-hand which makes it a new weekly go-to for my family! Thank you Monique for creating this pot of happiness 😋
The flavor of this dish is amazing. I used an almond flour pasta and cooked it separately. Because I cooked the pasta separately, my sauce was too watery. Next time I will add less broth, if I am cooking the pasta separately. This time, I added some corn starch to thicken it. I used 1/2 beef bone broth and 1/2 chicken bone broth. I used whole milk. I will be making this again. Thanks for another tasty easy recipe!
Ahh yes the pasta soaks up a bunch of the liquid! Happy you enjoyed it, though, and thanks for the review! 🙂
Tasty dish that my 5 year loved after being skeptical of the mushrooms 😊 used onion powder due to current onion recall & didn’t have Parmesan on hand but still turned out great! Thanks.
Can I use tomato sauce instad but I leave the rest of the ingredients the same?
I’ve never tried that so honestly not sure! Let me know if you do 🙂
Made this for dinner and my 18 month old is currently devouring it! She is even eating the spinach which is always a no go. Super tasty and really easy to throw together. Will definitely be making this again. I have a feeling this will become a new fam staple.
This is such a delicious, easy dinner! My husband and I absolutely love it.
This was a great, cozy and quick meal to make! 2 year old and husband both loved it. Leftovers were even better. Great for a crowd or something simple before/after the holidays.
Great weeknight meal! Love that it’s one pot!
Isn’t it magical that everything cooks together in the same pot?! Happy you loved it!!
Made this for my family when they were in town and it was a hit!! We are all major mushroom lovers so we used about 4x the amount the recipe calls for, it was delicious!!
Haha NICE, I love mushrooms, too! Glad that you guys loved it.
This has become one of my favorite recipes. Easy to make and delicious.
Yay!! So glad you love this one, Janice–thank you 🙂
If you are using fresh noodles do you reduce the amount of broth? Thanks!
I actually haven’t made this recipe with fresh noodles but that’s a good idea!
This was delicious! Used plant based meat substitute and veggie broth and it was still so flavorful! Definitely going in the weekly rotation.
So simple and SO delicious! Easy comforting meal for winter nights. I tried with ground turkey and thought it was great but want to try with ground beef too. I used kale instead of spinach and it was fantastic, with the added bonus that we usually have some kale in the fridge because it lasts forever. This is sure to become a regular in our house!! Thank you!
Ground turkey’s a great option in here! So glad to hear you guys love this one 🙂
Great dinner. Fast and simple to make. Makes great leftovers too.
I used ground chicken and turkey stock, which is what I had in the pantry, and it turned out delicious!
Perfect! So happy you loved it 🙂
So easy and delicious! This one will definitely be going into the regular rotation
Very delicious pasta dish. I unfortunately selected a pot that I thought was going to be big enough and then had to switch to an even bigger pot when the noodles were added. So start bigger than you think! And because of that, the noodles and sauce took about 20 mins to cook through and thicken up.
Thanks for sharing! Glad it ended up working out in the end and that you enjoyed this one 🙂
Used lean meat, almond milk, low sodium broth – it all tasted so good and was so healthy for everyone! Made it with rigatoni instead and it was sooooo good. Thank you for the recipe!
Sounds fabulous! So glad you loved it 🙂
Yum, this was so good! We all really enjoyed it. Thanks for sharing!
I’m so glad you did! Thanks, Robbie!
The base group of ingredients are great. I am trying to modify it to work with cauliflower rice and have added to much liquid. But will try again with less next time. Love the ingredients for this one.
Oh yes the pasta definitely soaks up the liquid so that’s a great call. Hope it works well next time 🙂
This was more like a soup than a pasta. Such a shame!
Uh oh! So sorry to hear that. It sounds like something went wrong because the majority of the liquid should be absorbed by the end. What size pot did you use? And what kind of pasta? Really appreciate any info!
This was delicious! I didn’t have parm so I used shredded cheddar instead and added a bit of extra salt along with gluten free elbow pasta. The sliced mushroom were such a highlight. Will definitely make this again as an easy, hearty, week night dinner.
That sounds fabulous!! I’m so glad you loved it, Olivia 🙂 Thanks so much for leaving a review.
I doubled and modified this recipe and made it in my 8 quart Instant Pot. It was DELICIOUS and a big hit with my whole family!
I’ll explain how I did it for anyone who may be interested. Remember, I doubled the recipe and used my 8 quart IP. I’d use a 6 quart IP for the recipe as written but I would use 1 lb of pasta in place of the egg noodles because I just don’t know how they would hold up to being cooked under pressure. Cook and natural release times would be the same as below.
Using the saute feature on the IP I browned 2 lbs of ground beef in a little olive oil. Once the beef was cooked I added the salt, pepper, onion and minced garlic and cooked it all for another minute or two. Then I turned the IP off and added 2 lbs of mini farfalle pasta, one quart of mushroom broth (for flavor because some of my family members don’t like the texture of mushrooms) and one quart of beef broth. Don’t stir!
WITHOUT STIRRING I put the lid on the IP, made sure the valve was in the sealing position, and pressure cooked it on high for 3 minutes. Then I allowed for a 5 minute natural release countdown followed by a quick release of the remaining pressure/steam. I added a large tub of fresh spinach to the hot pasta and stirred it in, which cooked it to perfection. Next I added a pint of heavy cream and stirred, followed by the shredded Parmesan cheese and finally the shredded mozzarella cheese.
So easy!
Thank you SO much for sharing these instructions, Robin! So helpful!! Happy it was easy and delish and that the whole fam loved it 🥰
This is the perfect recipe to make if you don’t have much energy or time to put into a meal because it’s simple but it’s delicious! I used oat milk and it turned out perfect!
Giving this recipe a ***** (5) star rating, too bad my old phone did not let that 5th star show. Quick and easy recipe. The flavors are such a good blend! My family thoroughly enjoyed this. I used cavatappi noodles, love the texture.
Oops, sorry about that! I’m SO glad you all loved it! Thanks for the review 🙂
Fantastic taste. Used what was in the fridge which required subs of ground chicken, broccoli and shirataki noodles. Easy to make and delish! Can’t wait for leftovers for lunch tomorrow.
So happy it turned out delicious!
Such a fantastic meal and easy to make on a week night. I’m dairy free so I subbed the cheese for my dairy free cheese and it was still so incredible.
Glad to hear the DF cheese worked well and that you loved it! Thanks, Bailey!
I made this last week and we enjoyed it. A bit on the bland side for us, so I’m adding thyme this go-round. Just needs a little extra flavor of some sort. I appreciate the whole idea of the recipe.
Thanks so much for your feedback, glad everyone enjoyed this recipe 🙂
Made this and it came out far too watery- definitely not like the pictures. Even tried boiling the pasta for much longer than written.
Flavor is ok, nothing crazy. I recommend adding some crushed red pepper flakes on top after it’s done for additional depth and a kick.
If I make this again I’d add less liquid.
The flavor was amazing, easy to make which I liked. However, this was so soupy!! I followed the instructions to a T, I had to dump some of the broth out. The pasta fell apart as I was waiting for the broth to thicken. I gave a four star because it was still tasty , just be weary of how much broth you use! I’d suggest max 3 cups
What type of pasta did you use? I am not sure why your’s turned out soupy, I haven’t had this problem before so I am not sure what could have gone wrong.
Made it as written, and it’s absolutely delicious. Definitely adding this into our rotation of easy weeknight meals.
The best! I am so glad you are loving this recipe and it turned out great ❤️
This is another winner!! Savory one-pot deliciousness. We added in some crushed red pepper flakes for a hint of heat and it was phenomenal. Thanks Monique!
Just delicious! Followed the recipe except I used homemade sourdough egg noodles so they needed less cook time. This was very reminiscent of a lighter stroganoff but man – it hit the spot!
Talk about a crowd pleaser!! I can’t believe there weren’t any leftovers in a family of three! This is definitely a new staple in my dinner rotation! Thanks Monique!
This pasta was AMAZING! I had more spinach than the recipe called for and more beef, but just threw it all in and it worked out fine. Also, there is room to experiment with herbs if you wanted as the flavors as written are fairly low-key. I added some Italian seasoning and hot pepper flakes. The sauce was creamy and the leftovers were fantastic! We don’t have a microwave so just reheated in a pot with a splash of milk and it was even better than the night-of.
My husband and I don’t like mushrooms and are trying to get into them so this recipe was a stretch for us – this was SO good!!! Hearty & healthy
YUM! So glad you gave this recipe a try and it was a hit 🙂
Monique!! This was delicious!! I followed the recipe exactly as written. I love one pot pasta meals.
Yay! I am so glad this recipe turned out great of you and you are loving it 🙂
I was so excited to try this recipe but it didn’t turn out the way it was supposed to, and I’m almost certain it was because I didn’t add enough pasta. For those of us who don’t have a kitchen scale, 10oz could mean anything lol. I added a cereal bowl full of bow tie pasta and it definitely wasn’t enough because even after it was cooked, the entire pot was soup. It was fine, but not at all what I was expecting.
Modifications:
– I used ground turkey instead of beef
– added some dried rosemary, thyme, and chili flakes
– I also used bow tie pasta because it’s what I had on hand
Mi Matali – So sorry this recipe did not turn out as you had hoped. I really recommend using egg noodles as they absorb the liquid best. A bag is usually around 12oz so almost a whole bag. Hope this helps!
Way too much liquid left at the end. The dish came out watery. I followed the recipe exactly and could boil any longer or else the pasta would get mushy. I would add 3 cups broth instead of 4 next time. Also confused at how much mozz to add – how many ounces? 8 ounces shredded mozz does not equal 1 cup measured.
Hi Megan – What type of pasta did you use? I am not sure why you had so much liquid leftover. The recipe states 1 cup mozzarella.
Made this last night for dinner and it was awesome! Plus, it came together really fast. I’ll definitely make this again. Thanks for sharing the recipe!
Yum! Glad you are loving this quick and easy recipe ❤️
Used a different shape of noodle, but otherwise followed the recipe and it was sooo good! Perfect comfort food. I’ve been loving all of your one pot meals.
Ah yay! Happy to hear you’re loving this recipe and it turned out great for you ❤️
Delicious! I parboiled the noodles but would follow the recipe next time! The bake option gave us flexibility to save when our guests arrived!
Of course! Glad everyone loved this dish and it turned out amazing for you
The recipe was delicious, just what I was craving. However it was too much liquid left over even after the pasta was cooked (I wonder if this would be different if I actually used egg noodles as per the recipe). If I make this next time, I will cook the pasta separately and add to the mixture. Thank you for the recipe.
Of course! Glad you enjoyed this recipe, Angelina 🙂
This is a nice, comfort food recipe. It reminds me of the old Hamburger Helper, but tastier. The spinach adds nutrients and the parmesan cheese adds more depth of flavor. My husband isn’t big on casseroles but I love them and this one will go in my “when he is traveling” recipe rotation. 🙂
Absolutely! Glad this was a hit!
Delicious and great heated up as leftovers 10/10
Absolutely – one of our fav weeknight meals!
I had left over steak (I know, said no one ever….) But, i did. Tired of the same ‘ol leftover recipes. THIS IS FANTASTIC. I made as is, except I sliced the leftover steak and zapped it in the microwave and laid it over the fished pasta. I also added some FRESH steamed broccoli florets to the sauce just for extra *umph*. Definitely going in my binder. Thank you! <3
*over the pasta. Not sure where “fished” came from?
Also, I want to add, I only added a 1/2 cup of half-n-half because I was using medium broad egg noodles and didn’t think I had enough volume/starch for the full cup of dairy. Read: it would be too soupy. It was perfect.
That all sounds amazing, Nicole! Great way to use up extra protein 🙂
Was a great, easy dinner. As a heads up for my Whole30 peeps – I followed the recipe but just made the following modifications and it worked great:
– subbed cassava flour fusilli pasta for the egg noodles (cassava flour helps absorb the liquid and thicken)
– only added 2c of broth and 3/4 a c of milk
– didn’t add cheese
hope that helps!
I’m glad those swaps worked out well for you!
This is absolutely delicious! I’ve cooked most of the AK recipes at this point and this is now a household favorite. I was concerned this would come out too watery. I used regular (not GF) pasta and it turned out just perfect. Had to cook a little bit longer than the instructions though. 10/10!
Love that! Glad it was a hit!
Delicious! I added more spinach and ground beef as another poster suggested. Yummy
Perfect! Glad you enjoyed 🙂
This was very tasty but definitely not a 30-minute meal. Took closer to an hour from start to finish and was more liquidity than shown in the photos.
Glad you enjoyed! Can you let me know which steps took longer for you? And in terms of the liquid – did you use egg noodles and cook them at a slight boil? There should be some liquid leftover to combine with the cheese, but it should be creamy and not super liquid-y.
4 cups of broth for 1lbs of pasta and 10 ounces of noodles makes absolutely no sense. Even the video shows maybe one cup of broth added at most. This ended up in a disgusting watered down soup
Hi! With the beef, mushrooms, spinach, and all of that cheese (along with the noodles) that liquid should cook everything down well to make it creamy and not watery. The video follows the recipe exactly. How long did you cook the pasta for? The liquid should absorb well and leave just a bit behind the help the cheese melt.
This was delicious! I added a total of 3/4 tsp salt, 1/2 tsp pepper, as amounts were not specified. I used oat milk and cheddar cheese. After adding the pasta and boiling, there was a lot of liquid left. I had to drain that before adding the cheeses.
This is an “OK” recipe, but the juice ain’t worth the squeeze. It’s pretty much Hamburger Helper that went to college
Sorry you didn’t love it!
genuinely loooove this recipe so much! i’ve made it twice and it’s perfect every time. my partner and i dont like egg noodles, so both times i’ve used rotini and it’s wonderful and we use ground turkey instead of beef. i would recommend using more seasonings than just the salt and pepper so give more depth to the dish. we use garlic powder, onion powder, smoked paprika, and cayenne for a bit of spice and it’s incredible. also if you were wondering lactose free milk and aged cheeses work well in this recipe for the lactose intolerant folks!
Love that! Such a great cozy dinner!