Garlic Butter Beef Penne

This creamy garlic butter beef penne brings together tender pasta, rich cheese, and hearty meat in a dish that feels like a warm hug on a plate. Perfect for busy weeknights or a crowd-pleasing dinner, it balances comfort and flavor with every bite.

I first made this during a chilly evening and the aroma filled the house instantly. Now it is a family favorite, and everyone asks for seconds before the first serving is even finished.

Ingredients

• Penne pasta: brings the perfect bite and holds the sauce well choose bronze cut pasta for a better texture
• Ground beef: provides classic savory flavor aim for eighty five percent lean for juiciness
• Italian sausage: adds spice and depth choose one with fennel seeds for extra flavor
• Onion: forms the flavorful base select a firm fresh onion
• Garlic: enhances the richness of the sauce use fresh cloves for best aroma
• Frozen spinach: adds color and nutrients squeeze dry before using for creamy texture
• Olive oil: starts the cooking process a fruity oil works best
• Unsalted butter: builds the roux controlling the salt
• All purpose flour: thickens the sauce use fresh flour to avoid lumps
• Whole milk: brings richness and silkiness
• Chicken broth: adds depth low sodium allows control of seasoning
• Heavy cream: makes the sauce extra luscious
• Parmesan cheese: adds nutty tang use freshly grated
• Shredded mozzarella cheese: melts beautifully for a cheesy texture
• Cajun seasoning: gives warmth and subtle spice adjust to taste
• Italian seasoning: ties flavors together
• Smoked paprika: adds gentle smokiness choose Spanish variety if possible
• Salt and black pepper: adjust at the end to taste

Step-by-Step Instructions

Boil the Pasta:

Bring a large pot of salted water to a boil. Add penne and cook until al dente about ten to twelve minutes. Drain and set aside keeping a small cup of pasta water for adjusting the sauce later.

Brown the Meats:

Heat olive oil in a large skillet over medium high heat. Add ground beef and Italian sausage breaking into small pieces as it cooks. Stir until no pink remains and edges are lightly crisp. Drain excess grease to prevent a heavy dish.

Sauté the Aromatics:

Add chopped onion to the pan with the meat and cook about five minutes until soft and translucent. Add minced garlic and cook until fragrant about one minute. Stir in the squeezed spinach and heat through for two to three minutes before removing from heat.

Make the Creamy Sauce:

In a separate saucepan melt butter over medium heat. Whisk in flour for one minute to form a roux. Gradually add milk and chicken broth whisking constantly. Simmer gently until thickened about five to seven minutes.

Finish the Sauce:

Lower the heat and stir in heavy cream then add Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Stir until cheese melts and sauce turns glossy and creamy.

Combine Everything:

In a large pot combine pasta, meat and spinach mixture, and sauce. Toss thoroughly to coat all pasta. Taste and adjust salt and pepper as needed.

Optional Broil:

Transfer to an oven safe dish, sprinkle more mozzarella on top, and broil a few minutes until bubbly and golden. Watch carefully to avoid burning.

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My favorite part is how Parmesan melts into the sauce giving a subtle nutty flavor. I remember Sundays when everyone fought for the scoop with the most cheese which always makes me smile.

Storage Tips

Store leftovers in an airtight container in the fridge up to four days. Reheat with a splash of milk or broth to restore creaminess. Freeze in single portions for longer storage and gently reheat on the stove.

Ingredient Substitutions

Ground turkey or chicken works for a lighter version. Short pasta like rigatoni or ziti holds sauce well. Kale can replace spinach. Use coconut milk and plant based cheese for dairy free options.

Serving Suggestions

Pair with a fresh green salad and crusty bread to soak up extra sauce. Add diced bell peppers or sun dried tomatoes for a sweet and colorful twist.

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Cultural Notes

This pasta bake is Italian American comfort food. The mix of sausage, beef, and cheese nods to classic pasta al forno while the hint of Cajun seasoning adds a unique twist.

Frequently Asked Questions About Recipes

→ Can I use fresh spinach instead of frozen?

Yes, fresh spinach works well. Simply sauté until wilted, squeeze out excess moisture, and stir it into the dish.

→ How do I keep the sauce from getting too thin?

Simmer the sauce a bit longer or whisk in extra cheese. It also thickens as it cools and coats the pasta.

→ Can I substitute ground turkey for beef?

Absolutely. Ground turkey is a lighter option and still pairs nicely with the creamy garlic butter sauce.

→ Is this dish good for meal prep?

Yes, it stores well in the fridge for up to four days. Add a splash of milk or broth when reheating to loosen the sauce.

→ How spicy is the flavor?

The Cajun seasoning brings mild heat. Adjust the amount or swap with sweet paprika for a gentler taste.

→ What cheeses can I use besides mozzarella?

Fontina and provolone melt beautifully and add unique flavors. They can be swapped or combined with mozzarella.