Creamy Ground Beef Spinach Linguine

Instructions

Step 1 Cook the linguine according to package instructions until al dente, then drain and set aside. /n
Step 2 Heat olive oil in a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks. /n
Step 3 Add the chopped onion and cook until softened, then stir in the garlic and cook for 1 minute until fragrant. /n
Step 4 Pour in the beef broth and heavy cream, stirring to combine, and bring to a gentle simmer. /n
Step 5 Add Italian seasoning, paprika, salt, black pepper, and red pepper flakes, mixing well. /n
Step 6 Stir in the spinach and cook until wilted, then add Parmesan cheese and half of the mozzarella, stirring until melted and creamy. /n
Step 7 Add the cooked linguine to the skillet and toss to coat evenly in the sauce. /n
Step 8 Sprinkle the remaining mozzarella on top, cover briefly to melt, then serve hot.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over low heat with a splash of milk or cream to loosen the sauce.
Microwave in short intervals, stirring in between to ensure even heating.
Avoid freezing, as the cream-based sauce may separate when thawed.