Ingredients:

  • 1 lb lean ground beef
  • 20 oz refrigerated cheese tortellini
  • 1 tbsp olive oil
  • 2 cups Alfredo sauce
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the olive oil in the skillet over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until the meat is mahogany-colored and no longer pink.
  2. Drain the excess grease, leaving about one tablespoon in the pan. Stir in the minced garlic and Italian seasoning, cooking for 60 seconds until fragrant.
  3. Lower the heat to medium. Pour in the Alfredo sauce and heavy cream, stirring constantly to deglaze the pan. Bring the mixture to a gentle simmer.
  4. Boil the tortellini in a separate pot according to package directions (usually 3-5 minutes), then drain.
  5. Immediately fold the drained tortellini into the beef sauce. Add the Parmesan cheese and baby spinach, stirring for 2 minutes until the spinach is wilted and the sauce is velvety.