Garlic Butter Tortellini

This 30-minute garlic butter beef and spinach tortellini sorts out your weeknight dinner when you want something filling, tasty, and downright yummy. The mix of cheese-stuffed pasta with flavorful beef and soft spinach makes a meal that's both cozy and fancy enough for guests.

I whipped this up during a super busy week when I needed something fast but still wanted to wow my family. The clean plates and everyone asking for more told me all I needed to know. It now shows up on our table at least twice every month.

What You'll Need

• Ground beef: Gives you that filling protein base that's quick to cook and soaks up all the tasty flavors
• Olive oil: Makes the beef turn golden while keeping it from sticking to the pan
• Garlic: Freshly chopped cloves add that amazing smell and taste that's key to this meal
• Italian seasoning: This mix cuts down prep time while adding lots of herb flavors to your meat
• Salt and black pepper: Basic seasonings that boost all the other tastes
• Red pepper flakes: Bring a mild kick that balances the richness without being too spicy
• Refrigerated cheese tortellini: Gets done in minutes and puts cheesy goodness in every mouthful
• Beef broth: Makes a tasty sauce base that pulls everything together
• Unsalted butter: Adds a rich feel and makes the sauce smooth and velvety
• Fresh spinach: Shrinks down perfectly into the dish adding color, nutrients, and a slight earthy taste
• Parmesan cheese: Gives a salty nutty finish that works great with the pasta
• Fresh parsley: Adds color and a fresh herby taste to finish things off

Tasty Garlic Butter Beef and Spinach Tortellini Steps

Get the Tortellini Going:

Fill a big pot with water, add plenty of salt, and bring it to a full boil. Drop in the tortellini and cook following the package timing, usually 3-5 minutes until they float up. The pasta should be soft but still a bit chewy. Drain it but save about a cup of the starchy water to make your sauce thicker and stick better later on.

Cook the Beef:

While your pasta's cooking, heat up olive oil in a big skillet over medium-high until it looks shiny. Toss in the ground beef, breaking it up with a wooden spoon. Let it cook without touching it for about 2 minutes before stirring to get those tasty browned bits. Keep cooking for 5 more minutes, stirring now and then until there's no pink left and the beef looks golden brown.

Add Spices to the Beef:

Scatter the Italian seasoning, salt, black pepper, and red pepper flakes over your browned beef. Mix well so the spices spread evenly through all the meat. This first layer of flavors sets up the whole dish for success.

Throw in the Garlic:

Turn the heat down to medium and put the chopped garlic right in with the seasoned beef. Stir non-stop for about a minute until you can really smell the garlic but it hasn't browned yet. The hot beef will help release the garlic flavors without burning it, which would make things taste bitter.

Add the Broth:

Pour beef broth into the skillet, stirring to scrape up any stuck bits from the bottom of the pan. Let it bubble gently and cook down a bit for around 2 minutes. If the sauce looks too thick, splash in some of that pasta water you saved.

Mix in Butter and Spinach:

Turn the heat to low and drop in the butter, letting it melt completely into the sauce. Right away add the fresh spinach, maybe in batches if needed, stirring gently as it shrinks down. The leftover heat will cook the spinach perfectly while keeping its bright green color.

Put Everything Together:

Add your drained tortellini straight to the skillet with the beef and spinach mix. Gently fold everything together with a wooden spoon or rubber spatula, being careful not to break the pasta. Make sure each tortellini gets coated in sauce, and let it all simmer together for 1-2 minutes.

Finish with Cheese and Herbs:

Take the skillet off the heat and sprinkle grated Parmesan cheese all over the top. Gently fold it in, letting the heat from the dish melt it into the sauce. Top it all off with lots of fresh chopped parsley throughout, which makes it look pretty and adds a fresh herb flavor.

Pin it

The first time I cooked this for my family, my youngest kid who usually runs from anything green ate two big helpings without one complaint. The mix of tasty beef, buttery garlic, and cheesy tortellini is so good that even picky eaters forget they're eating something healthy.

Keeping Leftovers

This meal stays great in a sealed container in the fridge for up to 3 days. The flavors actually get better as it sits, making it awesome for meal prep. When warming it up, add a little water or broth to thin the sauce and either microwave it in 30-second bursts, stirring between each, or slowly heat it in a covered pan over medium-low heat until it's hot all the way through.

Swap These Ingredients

Don't have everything you need? No worries! Ground turkey or chicken works great instead of beef if you want something lighter. You can use frozen spinach instead of fresh, just make sure you thaw it and squeeze out the extra water first. No tortellini around? Try ravioli or even regular pasta like penne or farfalle. The garlic butter sauce tastes amazing with pretty much any pasta shape.

Pin it

What to Serve With It

This one-pan wonder is totally fine by itself but goes really well with a basic side salad with lemon and olive oil dressing. For a bigger meal, add some garlic bread to soak up the amazing sauce. A glass of medium-bodied red wine like Sangiovese or Merlot really brings out the rich flavors for a grown-up dinner.

Get Ahead Tricks

Even though this meal is quick to make, you can still save time by prepping stuff ahead. Brown and season the beef then stick it in the fridge for up to 2 days. Chop the garlic and parsley and store them separately in the fridge. When you're ready to eat, just warm up the beef, add everything else, and follow the steps for an even quicker weeknight dinner.

Frequently Asked Questions

→ Can I use frozen tortellini instead of fresh?

Absolutely, frozen tortellini works. Cook it following the package, adding a little extra time if needed.

→ What’s a good Parmesan substitute?

If you're out of Parmesan, try Pecorino Romano or Grana Padano. Freshly grated works best for smooth melting.

→ Can I prep this ahead of time?

The sauce and beef can be made early, but cook the tortellini fresh to keep its texture intact.

→ What veggies can I throw in?

Feel free to add mushrooms, zucchini, or cherry tomatoes. Cook them alongside the spinach or beef for balance.

→ Does this dish have spice?

This dish is mild, but the red pepper flakes add a little kick. Skip them if you want it completely mild.