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Ground Beef Spiral Bake

 Ground Beef Spiral Bake
“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!”
16 ServingsPrep: 40 min. Bake: 25 min.

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).

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Ground Beef Spiral Bake (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.