Creamy Garlic Butter Beef Penne

This Creamy Garlic Butter Beef Penne with Sausage and Spinach is the kind of comfort food you dream about on chilly evenings. Hearty ground beef and Italian sausage create a savory base, while a velvety sauce packed with garlic, butter, and cheese wraps every bite in rich flavor. Spinach sneaks in a little green that makes you feel good about going back for seconds.

I first made this dish on a busy weeknight when everyone was starving and it hit the spot so well that now it is my go to for a cozy dinner. Every time I make it the kitchen smells incredible and it brings everyone to the table fast.

Ingredients

• Penne pasta: brings the perfect bite and holds onto the sauce well choose bronze cut pasta for a better texture
• Ground beef: gives that classic savory flavor aim for eighty five percent lean so it stays juicy
• Italian sausage: adds spice and depth look for one with plenty of fennel seed for extra flavor
• Onion: forms the flavor base so go for a fresh firm onion
• Garlic: makes everything pop fresh cloves work best here
• Frozen spinach: gives a pop of color and nutrition squeeze it dry for a creamy sauce
• Olive oil: gets everything started a fruity one is great
• Unsalted butter: builds the creamy roux and lets you control the salt
• All purpose flour: thickens the sauce and makes it clingy use fresh to avoid lumps
• Whole milk: brings richness and helps the sauce stay silky
• Chicken broth: gives depth and rounds out the dairy notes look for low sodium so you can season to taste
• Heavy cream: is what makes the sauce extra luscious
• Parmesan cheese: adds nutty tang use freshly grated if possible
• Shredded mozzarella cheese: melts for that perfect cheese pull
• Cajun seasoning: adds a bit of warmth and zing use your favorite blend
• Italian seasoning: ties it all together with herbs
• Smoked paprika: adds a gentle smokiness that sets this apart try Spanish style if you can
• Salt and black pepper: for final seasoning tweak to taste

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil. Add the penne and cook until al dente which takes about ten to twelve minutes. Drain the pasta and set it aside. Save a small cup of pasta water if you think the sauce might need thinning later.

Brown the Meats:

Heat the olive oil in a large skillet over medium high heat. Add both the ground beef and Italian sausage breaking them into small pieces as they cook. Continue stirring until no pink remains and the edges start to get a crisp texture. Drain off excess grease to keep the finished dish from feeling oily.

Sauté the Aromatics:

Add the chopped onion to the pan with the browned meat. Cook for about five minutes until the onion is soft and translucent but not brown. Add the minced garlic and cook just until fragrant about one minute. Stir in the squeezed spinach and let it heat through for two to three minutes before taking the pan off the heat.

Make the Creamy Sauce:

In a separate saucepan melt the butter over medium heat. Whisk in the flour and stir for about a minute to cook out the raw taste forming a roux. Gradually pour in the milk and chicken broth whisking all the while to keep things smooth. Let this simmer gently until the mixture thickens to a sauce consistency which takes about five to seven minutes.

Finish the Sauce:

Lower the heat under your sauce. Stir in the heavy cream and then add Parmesan mozzarella Cajun seasoning Italian seasoning and smoked paprika. Stir this mixture until both cheeses melt and the sauce turns glossy and creamy.

Combine Everything:

In a large pot or the biggest skillet you have combine the cooked pasta the meat and spinach mixture and all the sauce. Toss well to make sure every piece of pasta is coated. Try a bite and add extra salt or pepper if it needs it.

Optional Broil:

If you love a golden cheesy top transfer the mixture to an oven safe baking dish. Sprinkle on more mozzarella and place under the broiler for a few minutes until bubbly and browned. Keep a close eye because it can go from golden to burnt quickly.

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My favorite part of this recipe is the way the Parmesan soaks into the creamy sauce giving every bite a subtle nutty flavor. The kids always fight for the scoop with the most extra cheese on top and it makes me think of Sundays around the table with everyone laughing and fighting over who gets seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. The sauce will thicken in the fridge but a splash of milk or broth when reheating loosens it right up and tastes just made. For longer storage freeze in single portions and reheat gently on the stove.

Ingredient Substitutions

Try ground turkey or chicken if you want something lighter. Any sturdy short pasta like rigatoni or ziti will hold the sauce just as well as penne. Swap kale for spinach if that is what you have. For dairy free use coconut milk and your favorite plant based cheese.

Serving Suggestions

Serve this dish with a fresh green salad and crusty bread to soak up extra sauce. It also makes a good potluck option because it travels well and reheats beautifully. If you want to stretch it further toss in diced bell peppers or even a handful of sun dried tomatoes for a sweet tang.

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Cultural Notes

Pasta bakes like this are pure Italian American comfort food. While not strictly classic Italian the blend of sausage beef and plenty of cheese is a nod to both traditional pasta al forno and those rich casseroles you find at family gatherings in the US. The hint of Cajun seasoning adds a fun twist that makes this dish all its own.

Recipe FAQs

→ Can I use fresh spinach instead of frozen?

Absolutely! Use about 10 ounces of fresh spinach. Sauté it until wilted before adding, and be sure to squeeze out excess moisture.

→ Does the sauce need thickening if it seems runny?

If your sauce is too thin, let it simmer a little longer or add a touch more cheese. The sauce will also thicken as it stands.

→ Is it possible to substitute ground turkey for beef?

Yes, ground turkey works well as a substitute and keeps the dish lighter, while still complementing the creamy sauce.

→ Can I prepare this ahead of time?

You can assemble the pasta and sauce ahead, then bake or broil just before serving. Add a splash of milk if reheating.

→ How spicy is this pasta?

The Cajun seasoning offers mild heat, but you can adjust the amount or use a sweet paprika for a milder flavor.

→ What other cheeses can I use?

Fontina or provolone melt beautifully and can be swapped for mozzarella, adding different nuances to the dish.