Dinner

Spinach Artichoke Dip Beef Pasta Recipe

ByNoah Steele October 26, 2025October 26, 2025

Introduction

This Spinach Artichoke Dip Beef Pasta combines creamy, cheesy goodness with savory ground beef and tender pasta for a comforting, crowd-pleasing meal. It’s a delicious twist on two favorites that comes together in just under an hour. Perfect for a cozy weeknight dinner or casual gatherings.

A white speckled bowl with black handles sits on a black and white checkered cloth over a white marbled texture. Inside the bowl, there is a creamy pasta dish with two types of pasta: light yellow and beige rotini and a few pieces of artichoke hearts that are pale greenish-yellow. The pasta is mixed with a creamy sauce that has small bits of ground meat and herbs, giving a slightly textured look. On top, a few fresh dark green spinach leaves add a pop of color. The bowl is filled to the top, showing the rich, creamy texture of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. ground beef (90/10)
16 oz. rotini pasta (use gluten free if needed)

10 oz. frozen spinach (thawed)
9.8 oz. small jar artichoke hearts

8 oz. cream cheese block
1/2 cup mayonnaise

2 1/2 cups heavy whipping cream
1 cup parmesan cheese
1 cup mozzarella cheese

1 tablespoon minced garlic
1 teaspoon pepper

Instructions

Step 1: In a sauté pan, cook the ground beef, thawed spinach, and minced garlic over medium heat until the beef is browned and fully cooked.

Step 2: Meanwhile, cook the rotini pasta according to the package directions. Drain and set aside.
Step 3: Add the cream cheese and mayonnaise to the beef mixture in the pan. Stir until combined and creamy. Then fold in the artichoke hearts gently.
Step 4: Pour in the heavy whipping cream while stirring continuously. Bring the mixture to a boil, then reduce the heat to low and simmer until the cream thickens.

Step 5: Once thickened, fold in the mozzarella and parmesan cheeses. Stir well until all the cheese has melted into the sauce.
Step 6: Sprinkle pepper on top, then toss the sauce with the cooked pasta until everything is well coated. Serve warm.

Tips & Variations

Use fresh spinach instead of frozen for a brighter flavor and lighter texture.

Swap ground beef with ground turkey or chicken for a leaner option.
For extra spice, add red pepper flakes when cooking the beef.
Try adding a squeeze of lemon juice to brighten the rich, creamy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or in the microwave, stirring occasionally to maintain creaminess. If the sauce thickens too much when stored, add a splash of milk or cream when reheating.

How to Serve

The image shows a bowl of creamy pasta with three visible layers: the bottom has light yellow spiral pasta, the middle is mixed with chunky artichoke pieces in pale green and creamy beige sauce, and the top is garnished with small, dark green spinach leaves. The white bowl with black handles is placed on a black and white checkered cloth, all set on a white marbled surface. The pasta looks soft and rich with a smooth, creamy texture, and the artichokes add a chunky element. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the sauce and pasta separately and combine them just before serving to keep the pasta from getting soggy.

Is this recipe gluten free?

The original recipe uses regular rotini pasta, but it can easily be made gluten free by using gluten free pasta of your choice without changing the cooking method.