What cheeses go into the sauce?

The original recipe calls for a combination of shredded mozzarella and grated Parmesan . Mozzarella provides the smooth, melty texture, while Parmesan brings sharp, salty depth. You can also mix in Fontina, Asiago, Gruyère , or white cheddar for extra richness or variety. No matter what cheese blend you choose, stick to high-quality cheese and shred it yourself when possible—pre-shredded cheese often contains anti-caking agents that prevent smooth melting.

By default, the dish has a gentle warmth from the Cajun seasoning and sausage, but it’s not overly spicy. You can control the heat by adjusting the Cajun seasoning or selecting a mild vs. spicy Italian sausage . For a non-spicy version, reduce or skip the Cajun and opt for sweet sausage. If you love heat, go bold by adding crushed red pepper flakes or a pinch of cayenne while cooking the meat.

How can I reheat leftovers without drying them out?

To reheat Cheesy Garlic Butter Linguine with Beef: Sausage and Spinach , place the leftovers in a skillet with a splash of milk or cream and reheat over low heat while stirring gently. This keeps the cheese sauce smooth and prevents the pasta from drying out. Avoid microwaving if possible, as it can cause the sauce to separate. If you must use the microwave, reheat in 30-second intervals, stirring each time and adding a little liquid as needed.

What type of pasta works best for this dish?

Linguine is ideal for this recipe because of its flat, wide surface that clings perfectly to creamy sauces like garlic butter and cheese. It balances the rich textures of the beef, sausage, and spinach without getting lost in the mix. However, if linguine isn’t available, fettuccine , tagliatelle , or even spaghetti make excellent alternatives. Just make sure the pasta holds up well when tossed with thick sauce—it’s all about the cling factor!

Cheesy Garlic Butter Linguine with Beef: Sausage and Spinach :The Best

How to Make the Best Cheesy Garlic Butter Linguine with Beef: Sausage and Spinach

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Stovetop
Cuisine: American
Diet: Halal

Description

A rich and savory pasta dish featuring linguine tossed with a creamy Cajun cheese sauce, hearty ground beef, Italian sausage, and tender spinach. A comforting crowd-pleaser perfect for weeknight dinners or cozy gatherings. #Creamy #Linguine #ComfortFood #CajunPasta #CheesyGoodness

Ingredients

Units Scale

1 pound linguine
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
1/4 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, to taste
Black pepper, to taste

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Instructions

Bring a large pot of salted water to a boil. Cook linguine until al dente, about 10 to 11 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking up with a spoon. Cook until browned throughout. Drain excess grease.
Add chopped onion to the skillet and sauté for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant. Add spinach and cook until heated through, about 2 to 3 minutes.
In a separate saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk and chicken broth, stirring constantly. Continue cooking until thickened, about 5 to 7 minutes.
Reduce heat to low and add heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season with salt and pepper. Stir until cheeses are fully melted and sauce is smooth.
Add cooked linguine to the sauce with the meat and spinach mixture. Toss thoroughly to coat the pasta evenly in the cheese sauce.
Serve hot, topped with additional Parmesan or chopped fresh parsley if desired.

Notes

Use fresh spinach if preferred—sauté until wilted before adding.
Swap linguine for fettuccine or penne if desired.
For extra heat, add crushed red pepper flakes to the sauce.
Leftovers reheat well with a splash of milk or broth.

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 6g
Sodium: 950mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 52g
Fiber: 4g
Protein: 35g
Cholesterol: 110mg

Find it online: https://www.cookingflash.com/cheesy-garlic-butter-linguine-beef/