I love spinach artichoke dip, so turning those flavors into a cozy pasta dinner just made sense! This Spinach Artichoke Hamburger Pasta has a creamy sauce, tender pasta, hearty ground beef, and plenty of spinach and artichokes in every bite.
Everything cooks together in one pot, making this an easy meal for busy nights when you want something warm and comforting. If you enjoy easy pasta dinners with lots of flavor, you will also want to try my One Pot Spicy Sausage Pasta!
What Is Spinach Artichoke Hamburger Pasta?
Spinach Artichoke Hamburger Pasta takes all the creamy, cheesy flavors of spinach artichoke dip and turns them into a cozy pasta dinner. It is made with tender cavatappi pasta, ground beef, spinach, artichokes, and a creamy cheese sauce that comes together in one pot. It is an easy meal with big flavor that is perfect for a busy night.
Ingredients & Substitutions
- Ground beef: I like using ground beef because it makes this pasta hearty and comforting. An 80/20 blend adds great flavor, but leaner ground beef will also work. Drain any excess grease after browning if needed.
- Yellow onion: Adds a little sweetness and flavor to the sauce. A white onion or sweet onion will also work.
- Artichoke hearts: Use canned artichoke hearts that have been drained and roughly chopped. They add the classic spinach artichoke flavor throughout the pasta.
- Fresh spinach: Fresh spinach works best here because it wilts right into the sauce. You can use baby spinach or regular spinach.
- Chicken broth: This creates the base for the one-pot pasta and gives the noodles plenty of flavor as they cook. Chicken stock can also be used.
- Heavy cream: Adds richness and helps create a smooth, creamy sauce. For a lighter option, you can use half-and-half, but the sauce may not be quite as rich.
- Cream cheese: Cream cheese gives this pasta its creamy texture and helps bring all the spinach artichoke flavors together. Let it soften before adding so it melts more easily.
- Cavatappi pasta: I love cavatappi because the twists hold onto the creamy sauce. Other short pasta shapes like rotini, penne, or rigatoni will also work.
- Monterey Jack cheese: Monterey Jack melts beautifully and keeps the sauce creamy. You can substitute mozzarella or another good melting cheese.
- Crushed red pepper flakes: These are optional, but they add a little warmth that pairs well with the ground beef. Leave them out for a milder pasta.
Tips for the Best Spinach Artichoke Hamburger Pasta
- Brown the beef well: Let the ground beef cook until nicely browned before moving on. This adds extra flavor to the finished pasta.
- Drain excess grease if needed: Depending on the fat content of your ground beef, you may want to drain some of the grease after browning.
- Soften the cream cheese first: Softened cream cheese melts more easily and helps create a smooth, creamy sauce.
- Cut the artichokes into smaller pieces: Roughly chopping the artichoke hearts helps spread their flavor throughout the pasta, so you get some in every bite.
- Stir the pasta as it cooks: Since the pasta cooks right in the sauce, stirring occasionally helps prevent sticking and helps the noodles cook evenly.
- Let the pasta rest before serving: Give the finished pasta a few minutes to sit after cooking. The sauce will thicken and coat the noodles even better.
FAQs
Can I use a different type of ground meat?
Yes! Ground beef works great in this pasta, but you can also use ground turkey, ground chicken, or Italian sausage if you prefer. Just keep in mind that changing the meat will slightly change the flavor of the finished dish.
Can I use a different pasta shape?
Absolutely! Cavatappi works well because the twists hold onto the creamy sauce, but other short pasta shapes like rotini, penne, or rigatoni will also work. Keep the amount the same and adjust the cooking time if needed.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach if that is what you have on hand. Thaw it first and squeeze out as much extra moisture as possible before adding it to the pasta.
Can I make Spinach Artichoke Hamburger Pasta ahead of time?
Yes! This pasta can be made ahead and reheated when ready to serve. The sauce will thicken as it sits, so add a splash of chicken broth or milk when reheating to help bring back the creamy texture.
How To Store Spinach Artichoke Hamburger Pasta
Store leftover Spinach Artichoke Hamburger Pasta in an airtight container in the refrigerator for up to 3 days.
When reheating, warm the pasta gently on the stovetop or in the microwave. The creamy sauce will thicken as it chills, so add a splash of chicken broth, milk, or cream as needed to loosen the sauce and bring back its creamy texture.
For the best flavor and texture, enjoy leftovers within a few days.
Spinach Artichoke Hamburger Pasta
Ingredients
- 1 pound ground beef
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 1 can (14 ounces) artichoke hearts, drained, roughly chopped
- 3 cups (24 ounces) chicken broth
- ½ cup (119 g) heavy cream
- 4 ounces cream cheese, softened, cubed
- 8 ounces dry cavatappi pasta
- 3 cups (90 g) fresh spinach
- 1 cup (113 g) Monterey Jack cheese, shredded
- Fresh parsley, for garnish
Instructions
- To a large pot or deep skillet over medium-high heat, add ground beef, salt, pepper, and red pepper flakes (if using). Cook, breaking the beef apart with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain any excess grease if needed, then transfer the beef to a plate and set aside.
- In the same pot, add olive oil. Once hot, add the diced onion and cook for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute.
- Add the artichoke hearts, chicken broth, heavy cream, and cream cheese. Stir until combined.
- Add the dry cavatappi pasta, pressing it down so it is mostly covered by the liquid. Bring the mixture to a simmer, then reduce heat to medium-low.
- Cover and cook for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
- Remove from heat. Stir in the cooked beef, spinach, and Monterey Jack cheese until the spinach is wilted and the cheese is melted.
- Let the pasta rest, uncovered, for 5 minutes to allow the sauce to thicken. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Did you make this recipe?
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