Ingredients
Vegetables and Aromatics
- 8 ounces baby bella mushrooms, sliced
- ½ yellow onion, sliced
- 3 cloves garlic, minced
- 1 (5 oz) bag spinach, chopped (or whole leaves)
Meat
- 1 pound lean ground beef (90% lean)
Dairy and Liquids
- 1 tablespoon butter (or substitute olive oil)
- 1 cup milk of choice (unsweetened almond milk recommended)
- 3 ½ cups low sodium beef or chicken broth
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese
Pantry and Seasonings
- 1 pound uncooked wide egg noodles
- Freshly ground salt and pepper, to taste
Instructions
- Cook the Mushrooms and Aromatics: Heat a large pot over medium-high heat and add 1 tablespoon butter. Once melted, add the sliced mushrooms, onions, garlic, and a pinch of salt and pepper. Stir occasionally until the mushrooms have released their liquid, cooked down, and turned golden brown, and the onions are softened, about 8 minutes. Transfer the cooked vegetables to a bowl and set aside.
- Cook the Ground Beef: In the same pot, add the lean ground beef. Season with salt and pepper and break the meat apart with a spoon. Cook until the beef is no longer pink and fully browned, about 5 to 8 minutes.
- Combine Vegetables and Spinach: Add the mushroom and onion mixture back into the pot with the cooked beef. Stir in the chopped spinach and cook until wilted, just a few minutes.
- Add Liquids and Noodles: Pour in the milk and broth, stirring to combine everything evenly. Then add the uncooked wide egg noodles. Increase heat to bring the mixture to a gentle boil—avoid a rolling boil to prevent sticking.
- Cook the Pasta: Stir the mixture frequently to prevent the noodles from sticking to the bottom of the pot. Cook until the noodles are tender and most of the liquid is absorbed but still creamy, about 10 to 12 minutes. If the liquid evaporates too quickly before the pasta is tender, add an additional ½ cup of broth as needed.
- Finish with Cheese and Seasoning: Remove the pot from heat and stir in the shredded mozzarella and parmesan cheese until melted and creamy. Adjust seasoning with additional salt and freshly ground pepper to taste.
- Serve: Serve hot immediately for a rich, cheesy, and satisfying meal. Enjoy!
Notes
- You can substitute butter with olive oil for a dairy-free option.
- Using low sodium broth helps control the salt level of the dish.
- If you prefer creamier pasta, add a splash of cream or additional milk at the end.
- Spinach can be replaced with kale or swiss chard for variation.
- Use gluten-free noodles to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
