Ingredients
Scale
- 20 ounces refrigerated cheese tortellini
- 1 pound ground beef
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
- Cook tortellini in a large pot of salted boiling water according to package instructions; drain.
- In a skillet over medium-high heat, brown ground beef until fully cooked; drain excess fat.
- Add chopped onion to the skillet and sauté until softened. Stir in minced garlic and spinach; cook briefly.
- In a saucepan, melt butter and whisk in flour to form a roux. Gradually add milk and chicken broth, simmering until thickened.
- Stir in heavy cream, cheeses, seasonings, salt, and pepper; combine until smooth.
- Mix cooked tortellini with meat-spinach mixture and creamy sauce until evenly coated.
- Serve hot with optional toppings like fresh herbs or extra cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 545
- Sugar: 5g
- Sodium: 770mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg