Cheesy Beef Spirals Recipe
Cheesy Beef Spirals Recipe photo by Taste of Home

Cheesy Beef Spirals Recipe

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"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.
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8-10 servings


  • 2 cups uncooked spiral pasta
  • 2 pounds ground beef
  • 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

Nutritional Facts

1 cup: 464 calories, 25g fat (12g saturated fat), 98mg cholesterol, 849mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 33g protein


  1. 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.
  2. 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.
  3. Cover and bake at 350° for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
    Freeze option: Freeze individual portions of cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little spaghetti sauce if necessary.
    Yield: 8-10 servings.
Originally published as Cheesy Beef Spirals in Quick Cooking March/April 2001, p14

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Reviewed Apr. 30, 2014

"Pretty good, my daughter loves it."

Reviewed Jan. 30, 2013

"This recipe was so good! I used Large shell pasta and added red pepper flakes for a little spice. I will be making this again."

Reviewed Nov. 4, 2011

"I made a few modifications to this recipe. I used only 1 pound of beef- 2 pounds sounded like too much! I left out the mushrooms and didn't use the Velveeta. I used 2 cups of mozzarella and 1/4 cup of Parmesan. I didn't layer it either. Not only is it quicker to just mix everything together, it lets the flavors blend. I then topped it with the cheeses. It was delicious- will make again. The sour cream adds a nice addition- makes it creamy."

Reviewed Aug. 7, 2011

"My husband and I loved it."

Reviewed Jun. 10, 2011

"My family LOVES this and asks for it very often!"

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