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Ground Beef Spiral Bake Recipe

Ground Beef Spiral Bake Recipe photo by Taste of Home

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“We got this recipe from a restaurant cook who lived in the duplex beside my mother-in-law," recalls Monika Rahn of Dillsburg, Pennsylvania. "It was one of his favorites. It’s easy to make, tastes just great and freezes well. Both my mother-in-law and her neighbor are gone now, but this recipe always brings back happy memories!”

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Ground Beef Spiral Bake Recipe

Prep: 40 min. Bake: 25 min.

Yield: 16 Servings

40 25 65

Ingredients

1 package (16 ounces) spiral pasta
2 pounds ground beef
2/3 cup chopped onion
1 teaspoon minced garlic
2 jars (26 ounces each) spaghetti sauce
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions; drain. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the spaghetti sauce, tomato paste, basil and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes.
Stir pasta into meat mixture. Transfer to two greased 13-in. x 9-in. baking dishes. Sprinkle each with 2 cups cheese. Cover and freeze one casserole for up to 3 months.
Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Yield: 2 casseroles (8 servings each).

Nutritional Facts 3/4 cup equals 359 calories, 15 g fat (6 g saturated fat), 54 mg cholesterol, 627 mg sodium, 32 g carbohydrate, 3 g fiber, 23 g protein.

Originally published as Ground Beef Spiral Bake in Simple & Delicious January/February 2008, p15

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Ground Beef Spiral Bake

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Reviewed on Oct. 16, 2012 by ohyeah40

oops i forgot to say i added a small can of mushrooms too. yummy!

Reviewed on Oct. 16, 2012 by ohyeah40

I love this recipe. I didnt make two. I tweeked it though, I added a tablespoon of italian seasoning, garlic salt, a cup-cup 1/2 of water half a box of spirals. i used a 32 oz Classico spagetti sauce fire roasted i think. next time i'll use rotelle instead of rotini. but we loved it. this is a every other week meal from now on. i took a pic and i wish i could post it.

Reviewed on Oct. 07, 2011 by E.Green

Awesome dish!! Everyone in the family loved it, and the kids don't even like italian. I will definitely make this again.

Reviewed on Sep. 19, 2011 by tchr90

My husband loves this casserole! I like that I can make a meal and have a second casserole to freeze! Sometimes I substitute Hunt's Chunky Vegetable Pasta Sauce for the spaghetti sauce as my husband prefers it made using the pasta sauce. (I also like the recipe but can't eat much of it due to having GERD.)