Creamy Garlic Butter Cajun Beef and Sausage Spaghetti Tips, FAQ & printable recipe

Tips for success

To achieve the best texture, shred your own mozzarella cheese from a block rather than using pre-shredded varieties. Pre-shredded cheese is often coated in starch to prevent clumping, which can hinder the melting process and result in a less smooth, gooey consistency in your final sauce.

If you prefer a spicier dish, add a pinch of crushed red pepper flakes along with the garlic. The heat from the pepper complements the Cajun seasoning, providing a secondary layer of warmth that cuts through the richness of the creamy sauce and cheese, making for a more dynamic flavor profile.

Variations

• Shrimp Cajun Pasta: Substitute the ground beef with medium-sized peeled and deveined shrimp. Cook the shrimp in the garlic butter until they turn opaque and pink before adding the sauce and spices, ensuring they reach an internal temperature of 145°F (63°C).
• Vegetable-Packed Pasta: Add diced bell peppers and onions when browning the meat. These vegetables add sweetness and texture that complement the Cajun spices perfectly and increase the overall volume of the dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the cream-based sauce may separate upon thawing.

Reheat

Reheat in a skillet over low heat, adding a splash of milk or water to reach the desired consistency.

Store any leftovers in an airtight container in the refrigerator for up to three days. When storing, ensure the pasta has cooled to room temperature for no more than two hours before placing it in the fridge to maintain food safety and quality.

The sauce may thicken significantly when chilled; add a small splash of water or milk when reheating to restore the original creamy texture.

While this dish is best served immediately, you can prepare the meat and sauce base ahead of time and store it separately from the cooked pasta.

When ready to serve, reheat the sauce mixture in a skillet, toss in the cooked pasta and spinach, and finish with the cheese as directed. This approach saves time on busy evenings while ensuring the final dish tastes freshly prepared.

Serving ideas

Serve this pasta in shallow bowls to better showcase the creamy sauce and the melted mozzarella.

A simple side of crusty bread or a crisp green salad with a light vinaigrette makes an excellent accompaniment, helping to balance the richness of the Cajun-spiced sauce and providing a refreshing contrast to the hearty meat.

For an elegant presentation, garnish the plates with a light sprinkle of fresh parsley or extra Cajun seasoning.

The pop of green color provides a beautiful contrast to the creamy sauce, while the extra seasoning adds a final punch of flavor that delights the palate and makes the dish feel special for any dinner occasion.

Frequently asked questions

Recipe card

Creamy Garlic Butter Cajun Beef and Sausage Spaghetti

Prep 10 minCook 20 minTotal 30 minServes 4

Ingredients

• 1 lb ground beef
• 1 lb sausage, casings removed
• 1 lb spaghetti, cooked according to package directions
• 4 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp Cajun seasoning
• 1 cup creamy Cajun sauce, made ahead
• 2 cups fresh spinach
• 1 cup shredded mozzarella cheese

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and sausage to the pan. Cook, breaking the meat into crumbles with a wooden spoon, until browned and cooked through to 160°F (71°C). Remove excess fat if desired.
2. Lower the heat to medium. Add the butter to the skillet with the cooked meat. Once melted, stir in the minced garlic and Cajun seasoning. Pour in the pre-made creamy Cajun sauce and simmer for 3 minutes until heated through.
3. Toss the cooked spaghetti and fresh spinach into the skillet with the sauce. Stir gently until the spinach is wilted. Sprinkle the shredded mozzarella over the top and cover briefly until the cheese is melted and stretchy.

Contains: gluten, milk

Estimated nutrition per serving

Calories

750

Protein

35 g

Carbohydrates

45 g

Fat

48 g

Fiber

2 g

Sugar

3 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.