Garlic Butter Spaghetti with Cheesy Italian Sausage and Spinach

Ingredients:

1 pound spaghetti

1 pound ground beef

1 pound Italian sausage (casings removed)

1 large onion, chopped

4 cloves garlic, minced

10 ounces frozen spinach, thawed and squeezed dry

2 tablespoons olive oil

4 tablespoons unsalted butter

¼ cup all-purpose flour

3 cups whole milk

1 cup chicken broth

1 cup heavy cream

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 tablespoons Cajun seasoning

1 tablespoon Italian seasoning

1 teaspoon smoked paprika

Salt and black pepper, to taste

Directions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve ½ cup pasta water, then drain and set aside.

2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and Italian sausage. Cook, breaking it up as it browns, until fully cooked. Drain excess fat.

3. Add chopped onion and sauté for 3–4 minutes until softened. Stir in minced garlic and cook for another 1–2 minutes until fragrant.

4. Add the thawed spinach and cook for 2–3 minutes until heated through and well mixed into the meat.

5. Push the meat mixture to one side of the skillet. Add butter to the empty side and melt over medium heat. Once melted, sprinkle in flour and whisk to form a roux.

6. Slowly whisk in milk, chicken broth, and heavy cream until the mixture is smooth. Let simmer for 3–4 minutes until slightly thickened.

7. Stir in Parmesan and mozzarella cheese, Cajun seasoning, Italian seasoning, and smoked paprika. Mix everything together until the cheese melts into a creamy, flavorful sauce.

8. Season with salt and black pepper to taste. If the sauce is too thick, add a splash of reserved pasta water.

9. Add the cooked spaghetti into the skillet and toss gently until the pasta is fully coated with the garlic butter cheese sauce and sausage-spinach mixture.

10. Let it cook for 1–2 more minutes on low heat to bring all the flavors together.

11. Serve hot with extra Parmesan and fresh cracked pepper if desired.

Cooking Time:40 minutes

Servings:6–8

Calories: 720 per serving