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Cheesy Beef Spirals

 Cheesy Beef Spirals
"My mom shared this easy-to-assemble casserole years ago," recalls Brenda Marschall of Poplar Bluff, Missouri. "It's very good with garlic toast," she adds. Large shell macaroni or ziti noodles can be used instead of spiral pasta.
8-10 ServingsPrep: 25 min. Bake: 30 min.


  • 2 cups uncooked spiral pasta
  • 2 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 2 small onions, chopped
  • 1 garlic clove, minced
  • 1 jar (26 ounces) spaghetti sauce
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 cup sour cream
  • 1/2 pound process cheese (Velveeta), cubed
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • saucepan, cook the beef, onions and garlic over medium heat until
  • meat is no longer pink; drain. Stir in spaghetti sauce and
  • mushrooms; bring to a boil. Reduce heat; cover and simmer for 20
  • minutes.
  • Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking
  • dish. Drain pasta; place half over sauce. Top with half of the
  • remaining meat sauce; spread with sour cream. Top with process
  • cheese and remaining pasta and meat sauce. Sprinkle with mozzarella
  • cheese.
  • Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10
  • minutes longer or until bubbly. Yield: 8-10 servings.

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Cheesy Beef Spirals (continued)

Nutritional Facts: 1 serving (1 cup) equals 464 calories, 25 g fat (12 g saturated fat), 98 mg cholesterol, 849 mg sodium, 24 g carbohydrate, 2 g fiber, 33 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.