This Cheesy Garlic Linguine with beef, sausage, and spinach is the ultimate comfort meal that comes together in just 30 minutes. Rich, savory, and loaded with flavor, it combines ground beef and Italian sausage in a velvety garlic butter sauce layered with cheese and tossed with tender linguine. Add in some spinach for a pop of green and you’ve got a full, hearty dinner on one plate.
This dish has saved me on so many hectic nights! My husband calls it “the good pasta” and my kids clean their plates without complaint (which is saying something). The combination of creamy sauce, garlicky butter, and melty cheese makes it feel luxurious, but the prep is so quick that it’s become a staple in our weekly meal plan.
Why This Creamy Sausage Pasta
This creamy sausage pasta is:
- Quick and Easy – 30-minute dinner win!
- Protein-Packed – Ground beef and sausage make it extra filling.
- Ultra Creamy – Roux-based sauce with heavy cream and cheese = dreamy texture.
- Flavor-Packed – Cajun + Italian seasonings + garlic = bold, balanced flavor.
- Sneaky Healthy – Spinach adds color and nutrients without overpowering.
Ingredients You’ll Need
- Linguine (450 g / 1 lb) – The perfect noodle to hold creamy sauce.
- Ground Beef (450 g / 1 lb) – Meaty and hearty base.
- Italian Sausage (450 g / 1 lb, casings removed) – Spicy and seasoned.
- Onion (1 large, chopped) – Adds sweetness and depth.
- Garlic (4 cloves, minced) – Key flavor base.
- Frozen Spinach (280 g / 10 oz, thawed and squeezed) – Adds color and earthiness.
- Olive Oil (2 tbsp / 30 ml) – For browning meat.
- Unsalted Butter (4 tbsp / 60 g) – Base of the garlic butter sauce.
- All-Purpose Flour (30 g / 1/4 cup) – Thickens the sauce.
- Whole Milk (720 ml / 3 cups) – Creamy but not too heavy.
- Chicken Broth (240 ml / 1 cup) – Adds savory depth.
- Heavy Cream (240 ml / 1 cup) – For richness.
- Parmesan Cheese (100 g / 1 cup, grated) – Adds sharpness.
- Mozzarella Cheese (100 g / 1 cup, shredded) – For gooey texture.
- Cajun Seasoning (2 tbsp) – Brings warmth and a kick.
- Italian Seasoning (1 tbsp) – Herbal balance.
- Smoked Paprika (1 tsp) – Adds depth.
- Salt & Black Pepper (to taste) – Essential.
How to Make Creamy Sausage Pasta
- Boil Pasta – Cook linguine in salted water until al dente. Drain and set aside.
- Brown the Meats – In a skillet, cook beef and sausage until fully browned. Drain excess grease.
- Sauté Onion & Garlic – Add onion to the pan, cook until soft. Stir in garlic for 1 minute.
- Add Spinach – Stir in squeezed spinach and cook until heated through.
- Make the Sauce – In another pan, melt butter and whisk in flour. Gradually add milk and broth. Cook 5–7 minutes until thickened.
- Add Cheese & Seasonings – Stir in cream, Parmesan, mozzarella, Cajun, Italian seasoning, paprika, salt and pepper. Stir until smooth.
- Combine All – Toss pasta and meat-spinach mix into the sauce. Mix well to coat.
- Serve Hot – Garnish with fresh parsley or extra Parmesan.
Recipe Notes 🍽️
- Use fresh spinach? Add it just before combining, sauté until wilted.
- Reserve pasta water – Use to loosen the sauce if needed.
- For a kick – Add chili flakes or hot sauce.
- Lighter version – Swap cream for half-and-half or whole milk.
Conclusion
This cheesy garlic linguine is a crave-worthy weeknight dinner that’s equal parts indulgent and practical. Creamy sauce, seasoned meats, and a hint of green from the spinach make this dish a favorite in any home. It’s hearty enough for Sunday dinner but quick enough for Tuesday night chaos.
Frequently Asked Questions
1. Can I prep it ahead of time?
Yes! Store pasta and sauce separately. Reheat gently and combine with a splash of milk or broth.
2. Can I use fresh spinach instead of frozen?
Absolutely—just sauté fresh spinach until wilted and add with the meat mixture.
3. Can I make this dairy-free?
Use dairy-free alternatives for milk, cream, and cheese. Olive oil works in place of butter.
4. Don’t have sausage?
Use all ground beef, turkey, or chicken. Add more Italian herbs for depth.
5. Can I freeze leftovers?
Yes! Store in freezer-safe containers. Reheat on the stove with a splash of milk.
Cheesy Garlic Linguine
Ingredients
- Linguine 450 g / 1 lb – The perfect noodle to hold creamy sauce.
- Ground Beef 450 g / 1 lb – Meaty and hearty base.
- Italian Sausage 450 g / 1 lb, casings removed – Spicy and seasoned.
- Onion 1 large, chopped – Adds sweetness and depth.
- Garlic 4 cloves, minced – Key flavor base.
- Frozen Spinach 280 g / 10 oz, thawed and squeezed – Adds color and earthiness.
- Olive Oil 2 tbsp / 30 ml – For browning meat.
- Unsalted Butter 4 tbsp / 60 g – Base of the garlic butter sauce.
- All-Purpose Flour 30 g / 1/4 cup – Thickens the sauce.
- Whole Milk 720 ml / 3 cups – Creamy but not too heavy.
- Chicken Broth 240 ml / 1 cup – Adds savory depth.
- Heavy Cream 240 ml / 1 cup – For richness.
- Parmesan Cheese 100 g / 1 cup, grated – Adds sharpness.
- Mozzarella Cheese 100 g / 1 cup, shredded – For gooey texture.
- Cajun Seasoning 2 tbsp – Brings warmth and a kick.
- Italian Seasoning 1 tbsp – Herbal balance.
- Smoked Paprika 1 tsp – Adds depth.
- Salt & Black Pepper to taste – Essential.
Instructions
- Boil Pasta – Cook linguine in salted water until al dente. Drain and set aside.
- Brown the Meats – In a skillet, cook beef and sausage until fully browned. Drain excess grease.
- Sauté Onion & Garlic – Add onion to the pan, cook until soft. Stir in garlic for 1 minute.
- Add Spinach – Stir in squeezed spinach and cook until heated through.
- Make the Sauce – In another pan, melt butter and whisk in flour. Gradually add milk and broth. Cook 5–7 minutes until thickened.
- Add Cheese & Seasonings – Stir in cream, Parmesan, mozzarella, Cajun, Italian seasoning, paprika, salt and pepper. Stir until smooth.
- Combine All – Toss pasta and meat-spinach mix into the sauce. Mix well to coat.
- Serve Hot – Garnish with fresh parsley or extra Parmesan.
Notes
