Cheesy Garlic Linguine
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.
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Servings: 6
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
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.