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Spinach Beef Macaroni Bake Recipe
Spinach Beef Macaroni Bake Recipe photo by Taste of Home
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Spinach Beef Macaroni Bake Recipe

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4.5 14 15
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This hearty casserole is great for a family reunion or church supper. I've also made half the recipe for family gatherings. It's become a special favorite of my grandson-in-law and great-grandson, who often ask me to serve it when they're visiting. -Lois Lauppe, Lahoma, Oklahoma
TOTAL TIME: Prep: 55 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 55 min. Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 5-1/4 cups uncooked elbow macaroni
  • 2-1/2 pounds ground beef
  • 2 large onions, chopped
  • 3 large carrots, shredded
  • 3 celery ribs, chopped
  • 2 cans (28 ounces each) Italian diced tomatoes, undrained
  • 4 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup grated Parmesan cheese

Nutritional Facts

173 calories: 1 each, 6g fat (3g saturated fat), 26mg cholesterol, 632mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 13g protein .

Directions

  1. Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.
  2. Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 2 casseroles (12 servings each).
Originally published as Spinach Beef Macaroni Bake in Taste of Home June/July 2003, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Spinach Beef Macaroni Bake

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Wieners
Reviewed Apr. 21, 2016

"This was not outstanding but good. I will make it again adding more spices. As some of the previous reviewers I also halved this recipe and used fresh spinach."

MY REVIEW
queenzookie
Reviewed Oct. 2, 2015

"Pretty good. I made 1/4 of the recipe. In the future I would use less spinach, add some tomato sauce, and cover during baking. Crushed red pepper would be good too. It took me more like 1 1/2 hours to prepare."

MY REVIEW
Isty
Reviewed Jul. 29, 2015

"We really enjoyed this recipe. This can easily be cut in half or make a full recipe and freeze the other half for another day. I would like to try it with substituting a can of tomato sauce for one of the cans of diced tomatoes."

MY REVIEW
khanusek
Reviewed Jul. 26, 2015

"This dish became very tasty after I added a 12 oz jar of chili sauce."

MY REVIEW
malac1616
Reviewed Jul. 19, 2015

"Jillknit - When a recipe calls for cooked fresh spinach, 1 pound of fresh spinach will yield 10-12 cups of torn leaves, which will cook down to about 1 cup. One package (10 ounces) of frozen spinach leaves yields about 1-1/2 cups after cooking. Hope this helps!!"

MY REVIEW
jillknit
Reviewed Jul. 19, 2015

"Any help for amonts and directions for adding fresh spinach? I would appreciate any suggestions."

MY REVIEW
willace
Reviewed Jan. 24, 2014

"very tasty!"

MY REVIEW
Tocook1
Reviewed Dec. 14, 2009

"I cut recipe in half to make for my family. Even those that don't like spinach love this recipe!"

MY REVIEW
boulle
Reviewed Aug. 24, 2009

"oh, yum! I loved this recipe! The hubby loved it too. Even tho it is just the two of us we had no problem eating it for several nights and I froze the rest."

MY REVIEW
gussy08
Reviewed Jul. 19, 2009

"This is a yummy recipe. I made it with ground turkey and it was great. Might have to add more seasonings to taste because of turkey."

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