One Pot Cheesy Mushroom Spinach Beef Pasta

Many of you ask me which recipes my 14 month old son Sidney absolutely loves and this is one of them. In fact, we all love it! It’s incredibly reminiscent of a classic mushroom or beef stroganoff, except we’re adding spinach and cooking it all together in one pot. I love that this meal brings both nourishment and comfort to the dinner table.

I first started making this meal on a whim and now we have it at least once a month. It’s one of those recipes you’ll go back to again and again, similar to my spinach chicken pasta bake or even my healthier tuna noodle casserole.

You’ll find yourself loving the creamy, comforting flavors in this one pot meal and of course the simplicity of how easy it is to make in just 30 minutes. I hope you LOVE it as much as we do. Be sure to leave a comment and rate the recipe below if you try it! xo.

spinach beef pasta on a plate with a fork

What you’ll need to make this spinach beef pasta

This cozy beef and spinach pasta recipe is filled with incredible, savory flavors while using super simple ingredients. Put those pantry staples to work in this comforting, no fuss pasta recipe! Here’s everything you’ll need to make it:

  • Butter: you’ll need a little butter, ghee or olive oil to cook down the veggies.
  • Veggies & produce: we’re using baby bella mushrooms, onion & spinach for a boost of veggies in this beef pasta recipe. You’ll also need some garlic for extra flavor.
  • Milk: the key to the creamy, cheesy sauce is to cook everything in milk + broth. We like to use unsweetened almond milk but feel free to use any milk you’d like.
  • Broth: you’ll also need some low sodium beef broth or chicken broth to help the noodles cook and to create that cheesy sauce. They’ll soak up the broth and milk as they cook — YUM!
  • Noodles: I love using wide egg noodles in this recipe but feel free to use your favorite variety of noodle here. Egg noodles always remind me of comfort food though.
  • Cheese: we’re using a mix of shredded mozzarella and parmesan cheeses to create a silky, savory sauce.
  • Salt & pepper: add some freshly ground salt and pepper to taste when serving.

cooking mushrooms and onions in a pot for spinach and beef pasta

Not into beef?

No worries! This pasta dish would also be delicious with:

  • Ground chicken or turkey
  • Diced chicken breast
  • Or a ground, plant-based meat substitute (if you’d like to make it vegetarian)

Please note, I wouldn’t recommend subbing a bean in for the meat as the meat is what helps to add in flavor to the pasta. However, I would say that you might have luck if you double or triple the mushrooms!

cooking spinach and veggies in a pot for ground beef and spinach pasta

More ways to make it your own

Because this spinach beef pasta recipe uses simple ingredients, it’s also great for customizing to make your own. Here are some recommendations:

  • Go gluten free. Feel free to use your favorite gluten free noodles in this recipe. Such an easy swap!
  • Mix up your veggies. This beef pasta recipe would also be delicious with broccoli, peas and even kale (we LOVE it with kale!)
  • Make it a classic stroganoff. If you’re not into spinach or mushrooms, or even onions, that’s no problem! Simply skip the veggies and just use beef. The recipe will be very similar to a classic beef stroganoff recipe.
  • Choose your noodle. Use any noodle shape you like. Bowties, shells and rotini; the options are endless.
  • Add a kick of heat. If you love a little spice like me I recommend topping your serving with some red pepper flakes. SO GOOD.

beef and spinach pasta in a pot

Savory beef and spinach pasta in one pot

The best part about this easy ground beef and spinach pasta recipe is that it’s made in just one pot. Hello, easiest cleanup ever. Here’s how to do it:

  1. Cook your mushrooms & onion. You’ll start by cooking the mushrooms, onion & garlic in a little butter in a large pot to get the flavors going.
  2. Cook the beef. In the same pot you’ll break up the ground beef and cook it until it’s no longer pink.
  3. Combine the veggies & broth. Add the cooked mushroom mixture and spinach to the beef and mix until the spinach wilts. Then pour in the milk and broth.
  4. It’s noodle time. After adding the broth you’ll stir in your noodles and bring it all to a slight boil to let the pasta cook until it’s al dente. There will be a little liquid leftover for the sauce!
  5. Cheese it up & serve. Finally, stir in the cheeses, season as you like and serve.

creamy spinach and beef pasta on plates

Get fancy: make a spinach and beef pasta bake

This easy spinach beef pasta would be delicious baked with a crumb topping! Here’s how to do it:

  1. Step 1: cook the whole recipe as directed and pour it into a 9×9 inch or 11×7 inch baking pan sprayed with nonstick cooking spray.
  2. Step 2: make your breadcrumb topping by mixing together 1/2 cup breadcrumbs and 1 tablespoon of butter + 1 tablespoon parmesan cheese.
  3. Step 3: sprinkle the breadcrumb topping onto the pasta and bake for 20 minutes at 350 degrees F until topping is golden brown.

spinach beef pasta recipe on a plate with a fork

Storing & reheating tips

Store any leftover cheesy spinach beef pasta in airtight containers in the refrigerator for up to 3-5 days. To reheat simply do so in a microwave safe dish with a splash of milk or water. You can also reheat on the stovetop with a splash of milk/water.

Can I freeze this pasta?

I wouldn’t recommend freezing this beef and spinach pasta recipe as I think the noodles will turn out too mushy once you reheat the dish.

fork lifting up spinach beef pasta from a plate

More comfort foods to try

Get more of our delicious comfort foods here!

I hope you love this easy one pot spinach beef pasta recipe! If you make it be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo! 

One Pot Cheesy Mushroom Spinach Beef Pasta

Incredible one pot spinach beef pasta with savory mushrooms and layers of cheese in every bite. This creamy beef and spinach pasta recipe is easy to make and packed with protein for a wonderful, comforting dinner the whole family will love!

  • 1 tablespoon butter (or sub olive oil)
  • 8 ounces baby bella mushrooms, sliced
  • ½ yellow onion, sliced
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (90% is good)
  • 1 (5 oz) bag spinach, chopped (or leave spinach leaves as is!)
  • 1 cup milk of choice (we do unsweetened almond milk)
  • 4 cups low sodium beef or chicken broth
  • 10 ounces uncooked wide egg noodles
  • 1 cup shredded mozzarella cheese
  • ½ cup parmesan cheese
  • Freshly ground salt and pepper, to taste
  1. Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.

  2. In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.

  3. Next, stir in the egg noodles and bring to a slight boil; you’ll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy.

  4. Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

To make gluten free: use your favorite gluten free noodles.

To store & reheat: store any leftover spinach beef pasta in an airtight container in the refrigerator for up to 3-5 days. Simply reheat in a microwave safe dish.

Please see blog post for other serving and substitutions suggestions.


Servings: 4 servings

Serving size: 1 serving (based on 4)

Calories: 605kcal

Fat: 21.4g

Saturated fat: 10.1g

Carbohydrates: 57.4g

Fiber: 4.5g

Sugar: 3g

Protein: 47.2g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

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