Cheesy Garlic Butter Linguine with Beef, Sausage and Spinach

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Creamy, rich, and bursting with savory goodness, this Cheesy Garlic Butter Linguine with Beef, Sausage and Spinach is the ultimate comfort food for your weeknight table. It combines tender linguine noodles with a buttery garlic sauce, savory sausage and beef, wilted spinach, and gooey melted cheese—all wrapped together with a slight kick of spice. The flavors meld into something so satisfying, you’ll be licking the plate clean.

This recipe isn’t just about indulgence—it’s also about ease. It comes together in under 30 minutes and uses simple pantry and fridge staples. Whether you’re feeding a family or meal-prepping for the week, this dish is a satisfying go-to that delivers hearty, cheesy bliss in every bite.

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What Kind of Pasta Should I Use?

Linguine works beautifully here because it holds onto the sauce without being too thick or overwhelming. It’s slightly broader than spaghetti, which gives the dish a bit more bite and substance. That said, you can swap in fettuccine, tagliatelle, or even penne if you want something heartier or more textured.

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Ingredients for the Cheesy Garlic Butter Linguine with Beef, Sausage and Spinach

• Linguine Pasta – Acts as the perfect base, soaking up all the cheesy, buttery flavors.
• Ground Beef – Adds a rich, meaty depth to the sauce.
• Italian Sausage – Brings savory spice and extra juiciness to balance the beef.
• Fresh Spinach – Wilts beautifully into the sauce, adding freshness and color.
• Garlic – The heart of the sauce; aromatic and essential.
• Butter – Delivers a velvety, indulgent mouthfeel.
• Heavy Cream – Creates a luscious sauce that hugs every strand of pasta.
• Mozzarella Cheese – Melts into gooey strings that make every bite irresistible.
• Parmesan Cheese – Adds sharp, salty depth to balance the creaminess.
• Crushed Red Pepper Flakes – Optional, but gives a warm heat that complements the richness.
• Salt and Black Pepper – To season everything to perfection.

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How To Make the Cheesy Garlic Butter Linguine with Beef, Sausage and Spinach

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to the package instructions. Drain and set aside, reserving about 1/2 cup of the pasta water.

Step 2: Brown the Meats

In a large skillet over medium-high heat, cook the ground beef and Italian sausage together. Break them apart with a wooden spoon and cook until browned and no longer pink. Drain excess fat if needed.

Step 3: Make the Garlic Butter Base

Reduce heat to medium. Add butter and minced garlic to the skillet with the cooked meat. Let the garlic sizzle until fragrant, about 1 minute.

Step 4: Build the Sauce

Pour in the heavy cream and stir to combine. Allow it to simmer gently for 2-3 minutes, thickening slightly. Add in mozzarella and Parmesan, stirring constantly until melted and creamy.

Step 5: Add Spinach

Stir in the fresh spinach and cook just until wilted. Season with salt, black pepper, and crushed red pepper flakes if using.

Step 6: Combine with Pasta

Toss in the cooked linguine and use tongs to combine everything together. If the sauce is too thick, loosen it with the reserved pasta water a little at a time until desired consistency is reached.

Step 7: Finish and Serve

Top with extra mozzarella or Parmesan if you like things extra cheesy. Serve hot, and enjoy immediately.

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How to Serve and Store Cheesy Garlic Butter Linguine with Beef, Sausage and Spinach

This dish is best served fresh off the stove, while the cheese is still melty and the sauce clings perfectly to each strand of pasta. Garnish with a sprinkle of crushed red pepper or a dusting of Parmesan for a final flavor punch. Pair it with a simple arugula salad or garlic bread to keep the meal well-rounded.

If you have leftovers (and that’s a big “if”), store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk or cream to loosen up the sauce. Avoid freezing—cream-based sauces tend to separate when thawed.

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Frequently Asked Questions

What type of sausage should I use?

Use mild or hot Italian sausage depending on your spice preference. Pork sausage gives the richest flavor, but chicken or turkey sausage works too.

Can I substitute the spinach?

Yes! Kale, Swiss chard, or even arugula are great options if you want to switch up the greens.

What cheeses melt best in the sauce?

Mozzarella gives you that signature stretch, while Parmesan brings a salty sharpness. Fontina or provolone are also fantastic melting cheeses if you want variety.

Is this recipe kid-friendly?

Absolutely. You can reduce or skip the red pepper flakes to tone down the heat for younger eaters.

How can I make it lighter?

Swap the heavy cream for half-and-half or use a lower-fat milk and thicken the sauce with a touch of flour. Choose lean ground beef or ground turkey instead.

Can I use pre-cooked pasta?

Yes, just make sure it’s not overcooked. Toss it in right at the end and warm it through in the sauce.

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Want More Pasta Ideas with a Cheesy Twist?

If you love this Cheesy Garlic Butter Linguine with Beef, Sausage and Spinach, check out these other pasta-forward favorites from the Life with Jam kitchen:

• One Pot Creamy Beef and Garlic Butter Pasta for a quick, family-friendly option loaded with rich flavor.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli when you’re craving stuffed pasta with hearty greens.
• Cheesy Baked Tortellini with Meat Sauce that brings comfort food right to your oven.
• Creamy Cheesy Garlic Butter Rigatoni with Savory Beef for extra garlic and full-on cheesy indulgence.
• Rattlesnake Pasta if you want a bold, creamy kick with every bite.

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