Ultimate Creamy Garlic Butter Beef Penne with Sausage and Spinach

By Jason Griffith

When the week gets long and the cravings for comfort food start to kick in, there is one dish I turn to every single time: Creamy Garlic Butter Beef Penne with Sausage and Spinach. This isn’t just your standard “meat and noodles” dinner; it is a rich, velvety, and deeply savory experience that brings together the best of Italian-inspired flavors with a little bit of Southern soul.

If you’ve ever found yourself stuck between wanting a classic spaghetti recipe and a hearty meat casserole, this recipe is the perfect middle ground. It’s indulgent, packed with protein, and has just enough spinach to make you feel good about having seconds.

Why I Love This Recipe

What makes this beef and sausage penne stand out is the layering of flavors. By using both ground beef and Italian sausage, you get a complex flavor profile that beef alone can’t provide. The sausage brings in those notes of fennel and pepper, while the Cajun and Italian seasonings add a subtle heat and herbal aroma.

Another reason I’m obsessed with this dish is the sauce. Instead of a traditional red sauce, we create a garlic butter cream sauce that coats every single ridge of the penne. It’s the kind of meal that feels like it came from a high-end bistro but is actually as simple to pull together as a Mexican chicken and rice casserole.

Ingredients You’ll Need

To get that perfect restaurant-quality finish at home, you’ll need the following:

• 1 lb Penne Pasta: The ridges are essential for “grabbing” the cream sauce.
• 1 lb Ground Beef: I recommend an 80/20 or 90/10 lean ratio.
• 1 lb Italian Sausage: Casings removed; spicy or mild both work great!
• 1 cup Chicken Broth: This helps deglaze the pan and build the base of the sauce.
• 1 cup Heavy Cream: For that signature velvety texture.
• 1 cup Freshly Grated Parmesan: Don’t use the stuff in the green shaker bottle! Freshly grated melts much better.
• 1 cup Shredded Mozzarella: For a gooey, cheese-pull finish.
• 2 tablespoons Cajun Seasoning: Adds a nice “kick” and depth.
• 1 tablespoon Italian Seasoning: For that classic herbal note.
• Fresh Spinach (3-4 cups): It looks like a lot, but it will wilt down perfectly.
• 4-5 Cloves Garlic (Minced): Because you can never have too much garlic.
• 3 tablespoons Butter: The “butter” in Garlic Butter!

Swaps and Notes

• The Meat: If you want to lighten it up, you can swap the beef for ground turkey and the sausage for chicken sausage. It still tastes incredible, similar to how I use sausage in my Cajun chicken sausage gumbo.
• The Pasta: While penne is the gold standard here, rotini or bowties (farfalle) are excellent substitutes.
• The Spice: If you are sensitive to heat, reduce the Cajun seasoning to one tablespoon or swap it for mild paprika.

Step-by-Step Instructions

1. Boil the Pasta: Cook your penne in a large pot of salted water until al dente. Drain and set aside, but keep about a half-cup of pasta water just in case you want to thin the sauce later.
2. Brown the Meats: In a large skillet or Dutch oven, brown the ground beef and Italian sausage together over medium-high heat. Break them into small crumbles as they cook. Drain the excess grease.
3. Aromatize: Add the butter to the skillet with the meat. Once melted, toss in the minced garlic and cook for about 60 seconds until fragrant.
4. Season and Deglaze: Stir in the Cajun and Italian seasonings. Pour in the chicken broth, scraping the bottom of the pan to get all those flavorful “fond” bits.
5. Create the Cream Sauce: Lower the heat to medium and stir in the heavy cream. Let it simmer gently for 3-5 minutes until it begins to slightly thicken.
6. Cheese it Up: Stir in the Parmesan and mozzarella cheeses until melted and smooth.
7. Combine: Toss in the cooked penne and the fresh spinach. Fold everything together until the spinach is wilted and the pasta is completely coated in that glorious sauce.
8. Final Touch: Season with salt and pepper to taste and serve immediately.

Tips for Success

• Don’t Overcook the Pasta: Since the penne will sit in a hot sauce for a few minutes at the end, cooking it to “al dente” prevents it from becoming mushy.
• Fresh Garlic is King: While jarred garlic is convenient, fresh cloves provide a much sharper, better flavor for this specific garlic butter base.
• Control the Salt: Both the sausage and the Cajun seasoning contain salt, so I recommend tasting the sauce before adding any additional salt at the end.

Serving Suggestions and Pairings

This pasta is incredibly filling on its own, but it pairs beautifully with a crisp green salad or some toasted garlic bread. If you’re hosting a game day or a larger get-together, I often serve this alongside sheet pan quesadillas for a “surf and turf” style appetizer spread.

For those who love a bit of variety in their comfort food rotation, this dish serves as a great alternative to a classic lasagna, providing that same cheesy, meaty satisfaction in half the time.

Nutritional Information (Per Serving)

Based on 8 servings

• Calories: 540 kcal
• Fat: 32g
• Carbohydrates: 38g
• Protein: 26g
• Fiber: 2g

Storage and Leftover Tips

• Fridge: Store leftovers in an airtight container for up to 3–4 days.
• Reheating: Cream sauces can separate when reheated. To keep it creamy, add a splash of milk or water before microwaving, or reheat it on the stovetop over low heat.
• Freezing: I don’t recommend freezing this dish, as the heavy cream and pasta texture can change significantly once thawed.

More Recipes You Will Love

If you enjoyed this hearty pasta, you’ll definitely want to check out these other Chefmaniac favorites:

• Homemade Spaghetti with Meat Sauce
• The Ultimate Comfort Gumbo
• Instant Pot Lasagna

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Final Thoughts

This Creamy Garlic Butter Beef Penne is a staple in my household because it’s fast, foolproof, and tastes like a million bucks. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe never misses.

Did you try this recipe? I’d love to hear how it turned out! Leave a comment below or tag us on social media with your photos. Don’t forget to follow Chefmaniac for more easy, delicious recipes delivered straight to your feed!