Description
A creamy, comforting one-pot pasta dish featuring sautéed mushrooms, fresh spinach, and lean ground beef simmered with wide egg noodles in a cheesy broth made with mozzarella and parmesan. Perfect for a hearty weeknight meal with minimal cleanup.
Ingredients
Vegetables
- 8 ounces baby bella mushrooms, sliced
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 1 (5 oz) bag spinach, chopped (or fresh spinach leaves)
Meat
- 1 pound lean ground beef (90% lean)
Dairy & Liquids
- 1 tablespoon butter (or substitute olive oil)
- 1 cup milk of choice (unsweetened almond milk recommended)
- 3 ½ cups low sodium beef or chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese
Pantry & Seasonings
- 1 pound uncooked wide egg noodles
- Freshly ground salt and pepper, to taste
Instructions
- Sauté Vegetables: Place a large pot over medium-high heat and add 1 tablespoon butter. Once melted, add sliced mushrooms, onions, minced garlic, and season with salt and pepper. Stir occasionally until mushrooms release their liquid, reduce, and start golden brown, about 8 minutes. Transfer vegetables to a bowl.
- Cook Ground Beef: In the same pot, add ground beef and season with salt and pepper. Break up the meat and cook until no longer pink, about 5-8 minutes. Return the sautéed mushroom and onion mixture to the pot.
- Add Spinach and Liquids: Stir in the chopped spinach and cook until wilted. Pour in the milk and low sodium broth, stirring well to combine all ingredients.
- Cook Pasta: Stir in the wide egg noodles and bring the mixture to a gentle boil, avoiding a rapid boil. Cook, stirring frequently, until pasta is tender and most liquid is absorbed but some remains for sauce creaminess, approximately 10-12 minutes. Add up to an extra ½ cup broth if needed to keep the sauce saucy.
- Finish with Cheese: Remove the pot from heat and stir in shredded mozzarella and parmesan cheese. Adjust salt and pepper to taste. Serve immediately while hot and creamy.
Notes
- Use unsweetened almond milk for a lighter dairy alternative; regular milk also works.
- Keep stirring the pasta as it cooks to prevent sticking.
- Adding broth gradually helps control the sauce thickness.
- For a vegetarian version, omit beef and use vegetable broth instead.
- Wide egg noodles provide the best texture, but other pasta shapes can be substituted.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
