Parmesan Salsa Italian Glop
Get ready to indulge in a flavor-packed, comfort food classic with a twist—Parmesan Salsa Italian Glop! This one-pan wonder combines the robust flavors of ground beef or Italian sausage, sweet sautéed onions, and garlicky goodness, all elevated by a zesty blend of chunky salsa and diced tomatoes. Wilted baby spinach adds a subtle nutritional boost, while a generous handful of Parmesan cheese melts into the sauce, creating a creamy, luscious coating for your favorite pasta. Finished with Italian seasoning and a touch of red pepper flakes for optional heat, this hearty dish offers a quick and satisfying dinner solution in just 35 minutes. Perfect for busy weeknights or feeding a hungry crowd, Parmesan Salsa Italian Glop is a comfort food masterpiece that’s as easy to make as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef or ground Italian sausage
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups baby spinach, chopped
- 1 cup salsa (chunky style preferred)
- 1 15-ounce can canned diced tomatoes
- 1 cup Parmesan cheese, grated
- 2 teaspoons Italian seasoning
- 0.5 teaspoons red pepper flakes (optional, for heat)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 8 ounces pasta (penne, rotini, or your choice)
- 8 cups water (for cooking pasta)
Instructions
Heat a large skillet or wide pot over medium heat. Add the olive oil and swirl to coat the bottom.
Add the ground beef or Italian sausage to the skillet. Break it up into small pieces with a wooden spoon, cooking until browned, about 5-7 minutes. Drain excess grease if needed.
Add the diced onion to the skillet with the meat. Cook, stirring occasionally, for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the chopped baby spinach and cook for 1-2 minutes until wilted.
Pour in the salsa and canned diced tomatoes (undrained). Stir to combine.
Sprinkle the mixture with Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well and let the mixture simmer on low heat for 10 minutes to blend the flavors.
Meanwhile, bring a large pot of water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
Stir the cooked pasta into the sauce mixture until fully coated.
Gradually sprinkle in the grated Parmesan cheese, stirring constantly to create a creamy, cohesive sauce.
Once the cheese has melted into the mixture, taste and adjust the seasoning if necessary.
Serve the Parmesan Salsa Italian Glop warm, garnished with additional Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
2424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 451 mg | 150% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 120.3 g | 44% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 30.9 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1314 mg | 101% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3622 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
