Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups beef broth
  • 1 cup heavy cream
  • ½ cup marinara sauce
  • 2 cups fresh baby spinach
  • 20 oz refrigerated cheese tortellini
  • 1 ½ cups shredded mozzarella cheese
  • ¼ cup grated parmesan cheese

Instructions:

  1. Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until browned. Drain any excess grease.
  2. Stir in garlic powder, salt, and black pepper until the meat is fragrant.
  3. Pour in beef broth and marinara sauce, scraping the bottom of the pan to release browned bits. Stir in heavy cream and bring to a gentle simmer.
  4. Fold in baby spinach and stir for 1 minute until leaves are wilted.
  5. Gently stir in the refrigerated tortellini. Cover the pan with a lid and cook on medium-low heat for 5–7 minutes.
  6. Remove lid, sprinkle mozzarella and parmesan evenly across the top, and cover for 2 more minutes until the cheese is melted and bubbly.