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Beef and spinach pasta bake recipe

Beef and spinach pasta bake recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pasta

This delicious meal is hearty, packed full of flavour and everyone will love it. Enjoy with garlic bread and/or salad.

92 people made this

IngredientsServes: 8

  • 450g pasta
  • 285g frozen chopped spinach
  • 55g breadcrumbs
  • 2 eggs, beaten
  • 4 tablespoons olive oil
  • 120g grated mozzarella cheese
  • 450g lean minced beef
  • 75g chopped onion
  • 1 clove garlic, finely chopped
  • 225g passata
  • 170g tomato puree
  • 450g tomato based pasta sauce

MethodPrep:25min ›Cook:45min ›Ready in:1hr10min

  1. In a medium pot, cook pasta in boiling salted water until al dente. Drain well.
  2. Cook spinach according to package directions.
  3. Meanwhile, brown beef, onion and garlic in a large frying pan over medium heat. Stir in passata, tomato puree and pasta sauce. Simmer for 10 minutes.
  4. Combine cooked spinach, cooked pasta, breadcrumbs, cheese, beaten eggs and olive oil.
  5. Spread spinach mixture evenly into the bottom of a 20x30cm baking dish. Top with meat mixture.
  6. Bake in a preheated 180 C / Gas 4 for 30 minutes.

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Reviews & ratingsAverage global rating:(106)

Reviews in English (79)


The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.-13 Feb 2009

by JasBradley

Delicious! It made exactly two 6"x8" dishes. I baked one of them for 25 minutes at 350 and it was perfect. Really, really good. The one thing is that I think the quantity of spaghetti sauce at 16 ounces is a mistake. I looked and looked at the grocery store but I didn't find any 16 oz jars, only 26 oz jars... that and the complaints from other users that this dish was dry leads me to believe the author meant 26 oz not 16. So I used a whole 26 oz jar of spaghetti sauce and it was perfect, not too saucey and not dry at all. Just right. I froze the other 6x8" dish and will reheat it for dinner in a few weeks. My husband, who is not a very big pasta fan, thought it was delicious.-01 Feb 2010


This recipe was delicious. I made it for my husband and daughter who dislike spinach and they ate it up. My in-laws came out the next day and the leftovers were gobbled up in seconds. Next time I think I will use ricotta cheese instead of mozzerella as it will add better flavor and add more moisture to the noodles during re-heating. The only bad thing about this recipe is that is really dirties a lot of dishes. Next time, I will simply defrost the spinach instead of cooking it and I will go ahead and mix it together with the eggs, cheese and oil right in the baking dish. Very good stuff, this will become a weekly meal in our house and the leftovers make good lunches.-21 Oct 2002

Recipe Summary

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 clove garlic, minced, or more to taste
  • 1 (10 ounce) can sliced mushrooms, drained
  • 1 teaspoon dried oregano
  • 2 dashes hot pepper sauce, or more to taste
  • salt and ground black pepper to taste
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 (10 ounce) can condensed cream of celery soup
  • 1 cup sour cream
  • 1 (8 ounce) package grated mozzarella cheese

Preheat the oven to 350 degrees F (175 degrees C).

Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add mushrooms, oregano, hot sauce, salt, and pepper. Simmer for 5 minutes. Add spinach, soup, and sour cream cook until heated through, about 5 minutes.

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Layered Beef Noodle Bake

Amy's Baked Ziti

Amy's Baked Ziti

Veggie Lovers Baked Ziti

How to make this Spinach and Ricotta Pasta bake:

This recipe is made in three easy steps:

  1. Boil your pasta with the frozen spinach until only just cooked. (Be sure not to overcook the pasta as it will cook a little more in the oven.) Drain and mix up with the cheeses.
  2. Meanwhile mix up the ingredients for the tomato topping and spoon over the pasta mixture.
  3. Add more cheese and bake. That’s it!

Rotini with Ground Beef & Spinach Recipe

Pasta, ground beef, spinach, fresh basil, cheddar cheese. The combination of these flavorful ingredients makes an extremely delicious dish that is sure to satisfy your craving for comfort food, especially during the fall and winter months. What makes it even more appealing? It’s super quick and easy to make, making it a fantastic choice for busy weeknights, as well as for special occasions. After making this rotini pasta with ground beef, be sure to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter.

The beauty of this recipe is that you don’t need a ton of ingredients and most of them you will likely already have on hand! You’ll need: 1 box of rotini, penne rigate, or elbow pasta, 1 cup chopped onion, 3 cloves of garlic (minced), 1 pound of lean ground beef, 1 (8-ounce) can tomato sauce (no salt added), 1 teaspoon dried oregano, 1 (10-ounce) package spinach leaves (note that a 10-ounce package of frozen chopped spinach that has been thawed and well-drained can be substituted for fresh spinach), ¼ cup fresh shredded basil (or 1 tablespoon dried), ½ teaspoon crushed red pepper flakes, and 1½ ounces Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar.

While pasta is cooking, heat oil in a large heavy skillet over medium heat. Cook the onion and garlic for approximately 5 minutes, stirring occasionally. Then add beef, stirring and breaking into pieces and cooking until it’s no longer pink.

Next, stir in the tomato sauce and oregano. Cook another 5 minutes, stirring often. Add the spinach, basil, and red pepper flakes, and cook for another 3 minutes. If desired, season with salt.

Drain the pasta and add to the skillet, tossing with the beef mixture. Sprinkle with cheddar cheese, put on plates, and dig in!

Looking for another easy, delicious, and comforting meal? Try our Make-Ahead Spaghetti Pie. You won’t be disappointed! Cabot is a cooperative of 800 farm families who continuously strive to produce the best dairy products around. If you enjoy this rotini recipe, we’d really appreciate it if you could rate and review it when you have the chance!


1 box Dreamfields Rotini, Penne Rigate or Elbow Macaroni
1 cup chopped onion
3 large cloves garlic, minced
1 pound (90%) lean ground beef
1 can (8 ounces) no salt added tomato sauce
1 teaspoon dried oregano
1 package (10 ounces) spinach leaves, shredded (frozen chopped spinach, thawed and well drained may be substituted)
¼ cup fresh basil, shredded or 1 tablespoon dried
½ teaspoon crushed red pepper flakes
Salt (optional)
1½ ounces Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar , shredded (about ⅓ cup)

Cooking for fewer people?

To make only 3 servings simply cut the ingredients in half (as below) and use a medium sized skillet. Otherwise the cooking directions remain the same.

½ box Dreamfields Rotini, Penne Rigate or Elbows Macaroni
½ cup chopped onion
2 medium cloves garlic, minced
½ pound (90%) lean ground beef
½ can (4 ounces) no salt added tomato sauce
½ teaspoon dried oregano
½ package (5 ounces) spinach leaves, shredded
⅛ cup fresh basil, shredded or ½ tablespoon dried
¼ teaspoon crushed red pepper flakes
Salt (optional)
¾ ounce Cabot Lite50 Sharp Cheddar or Cabot Extra Sharp Cheddar, shredded (about ¼ cup)

If you don’t want to make such a large amount, you can easily halve this recipe. Italian turkey or chicken sausage works great, use whichever is available near you. For a meatless version, try this Baked Ziti with Spinach recipe.

This is also easy to make ahead, then pop it in the oven when you are ready to eat. If you like to freeze meals ahead for the month, this freezes well after baking. To freeze, I like to cut it in portions when it’s cold, then wrap them in plastic and freeze individually. When frozen you can put them in large freezer bags and label them so you can take out as many or few pieces as you want at a time.

Pasta Bake with Spinach & Sausage (No Boil!)

This pasta bake requires no pre-cooking or boiling, and makes for a delicious and comforting dinner!

  • Author: Amber Goulden
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian


12 ounces penne (we recommend this one for gluten-free)
24 ounces pasta sauce
1 1/2 cups chicken broth
1/2 cup heavy cream or milk
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon coarse sea salt
1/2 teaspoon pepper
12 ounces pre-cooked Italian chicken sausage, sliced into 1/2-inch coins (we used this one)
9 ounces frozen spinach, defrosted and squeezed of excess water
1 1/2 cups shredded Italian cheese


1. Preheat the oven to 400 F.
2. Add the pasta, sauce, broth, cream, Italian seasoning, garlic powder, salt, pepper, and sausage to a 9吉 pan and stir the ingredients until well combined.
3. Cover the dish as tightly as you can with foil. The foil must be tight in order to steam the pasta. Then, place it in the oven and bake for 40 minutes.
4. After 40 minutes, remove the foil and test the pasta for doneness, if it is still a bit tough, cover and cook for an additional 5-10 minutes. If it is fully cooked, stir in the spinach, sprinkle the mozzarella over top and bake an additional 15 minutes, until cheese is melted and browned.

This Rigatoni Pasta Bake is so delicious and may just become a new addition to your favorites. This recipe is jam-packed with flavor and incredible texture, that your loved ones will fall in love with. This recipe will just melt in your mouth with the creamy sauce and mix of beef, pasta, and cheese.

I have to say this rigatoni pasta is one of my favorite dishes. Some of my other favorite pasta recipes are Italian Sausage, Spinach, and Ricotta Stuffed Shells, One Pot Loaded Veggie Pasta, and this Baked Spaghetti which is also great as a freezer meal.

This recipe will feed a hungry crowd, and is also great for leftovers. I know my family really likes it too if the clean plates are any indication. It sure makes washing the dishes a lot easier when there is a stack of clean plates in the sink. But it is still hard to get the pan clean. The last thing I want to do after a family dinner is scrub the pan. Using pan liners are a huge help. It cuts down on scrubbing dishes.

Need a great family-size casserole dish? This Corningware 4-Quart Casserole Dish is perfect for this rigatoni pasta bake and more.

Rigatoni pasta recipes are so perfect for a lot of people. I love how this recipe will feed my large family and still yield a few leftovers. It’s also very simple to prepare. I admit that on occasion I use already prepared sauce, but it’s so simple to make this sauce and it truly does taste a lot better.

How Long Do You Cook Rigatoni?

The steps to cook Rigatoni are very simple. Add water into a pot and bring your water to a boil. You will need to place the noodles uncovered on your stovetop for approximately 8-12 minutes to cook thoroughly. Then add all your ingredients to your baking dish while your oven preheats to 325 degrees, then your pasta bake will take about 20 minutes to finish.

Should You Cover A Pasta Bake?

For this particular Pasta Bake and many others, it is important to cover your dish. Cover your baking dish in foil and pinch the edges to seal everything in. The reason why you do this is to make sure the heat circulates through your dish and cooks thoroughly.

What Can I Use Instead Of Rigatoni?

Pasta can be made in all shapes and sizes. For this Pasta Bake, I recommend using Rigatoni, but you can substitute it with something else. You can use almost any type of pasta for this pasta bake. You can use egg noodles, macaroni noodles, and more.

Why Did My Rigatoni Break Apart?

Pasta can be very fragile when not made correctly. For this rigatoni recipe, how long you boil your pasta matters. The recommended time to cook your rigatoni is 8-12 minutes, and if you over cook it, it can cause your noodles to fall or break apart. Making sure to cook them for the right amount of time is important.


  • 1 lb. rigatoni pasta
  • 1 lb. ground beef
  • 2 links Italian sausage casings removed
  • 28 ounce crushed tomatoes
  • 30 ounce (2 cans) tomato sauce
  • 2 Tbsp. tomato paste
  • 1 tsp. garlic powder
  • 2 Tbsp. Italian seasoning
  • 1/2 teaspoon sugar
  • 1/8 tsp salt to taste
  • 1/4 tsp pepper
  • 1 1/2 cups shredded part-skim mozzarella cheese
  • 1/2 cup Parmesan cheese finely shredded

How to Make Rigatoni Pasta Bake

In a large pot of boiling water, cook pasta according to package directions, until al dente.
In a 3 Qt saucepan, brown ground beef and sausage, on medium, until crumbly and cooked through. Stir crushed tomatoes, tomato sauce, and tomato paste. Stir in garlic powder, Italian seasoning, sugar, salt, and pepper.

Allow to simmer 3 – 5 minutes, allowing the flavors to combine. If the sauce seems a little thick, add a small amount of water. Gently stir pasta into sauce.
Grease a 9 x 13 inch baking dish with cooking spray. Add half the pasta and sauce mixture to the baking dish. Sprinkle half the Mozzarella and Parmesan over the pasta. Repeat with a second layer.
Bake in preheated 325 oven, covered with foil, for 20-25 minutes. Uncover and bake an additional 15 – 20 minutes, until hot and bubbly.

Beef and ricotta cannelloni

This is the type of pasta dish that will impress your dinner guests no end. Save it for occasions when you need to pull out all stops.


  • 120 gm unsalted butter
  • 90 gm "00" flour, sifted
  • 1 small nutmeg, finely grated
  • 1 litre (4 cups) whole milk, at room temperature
  • 60 ml (¼ cup) extra-virgin olive oil
  • 80 gm unsalted butter
  • 1 small onion, finely chopped
  • 250 gm finely minced beef
  • 350 gm ricotta, preferably sheep's milk
  • ½ nutmeg, finely grated
  • 100 gm (1¼ cups) Parmigiano- Reggiano, finely grated
  • 300 gm spinach, coarsely chopped
  • 1 cup (loosely packed) basil, torn
  • 100 ml extra-virgin olive oil
  • 3 garlic cloves, crushed
  • 500 gm fresh cherry tomatoes, halved
  • 800 ml tomato passata
  • 1 cup (loosely packed) basil, torn



Drink suggestion: Fresh dry Lambrusco. Drink suggestion by Max Allen.


My family loves Lasagna…and even though Lasagna is pretty simple to make, sometimes you want to make something even more simple! LOL! We had Lasagna on the menu plan one night. After a busy day I got everything out to start dinner and realized I had forgotten to get some Lasagna Noodles. I did have some Penne noodles on hand so I modified my Lasagna Recipe a bit to make this Lasagna Bake.

To my surprise, the kids thoroughly enjoyed it. They said they liked it even better than our usual Lasagna. Well…what do you know…I guess this Lasagna Bake will be making it’s way into our family’s recipe rotation.



  • 1 (12 ounce) package dry penne pasta
  • 1-2 teaspoons olive oil
  • 1 pound mild Italian sausage or ground beef
  • 2 cloves of garlic, minced
  • 1 cup chopped onion
  • 1 (15 ounce) can tomato sauce
  • ½ tsp. oregano
  • 1 (14.5 ounce) can diced tomatoes with garlic
  • (6 ounce) can tomato paste
  • 1 cup shredded mozzarella cheese (or cheddar cheese)
  • 1 cup Italian cheese blend


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil.
  3. Add pasta and cook for 5 to 8 minutes or until al dente drain. (If you want a softer noodle cook for the longer time).
  4. Heat oil in a large, deep skillet. Place sausage, onion and garlic in the skillet and cook over medium high heat until evenly brown. Drain excess fat.
  5. Stir in tomato sauce, diced tomatoes, tomato paste and oregano.
  6. Simmer for 10 minutes, stirring occasionally.
  7. Toss with cooked pasta, and place in a 9吉 inch baking dish.
  8. Sprinkle top with mozzarella and italian cheese blend.
  9. Bake in pre-heated oven for 20 minutes, or until cheese is melted. (Cover with foil if you don’t want some noodles on the top to be hardened).