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


  • 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

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


  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.

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Wieners User ID: 1845812 247340
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."

queenzookie User ID: 5427908 233891
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."

Isty User ID: 596894 230376
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."

khanusek User ID: 2973746 230202
Reviewed Jul. 26, 2015

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

malac1616 User ID: 8454108 229802
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!!"

jillknit User ID: 902626 229794
Reviewed Jul. 19, 2015

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

willace User ID: 6550606 87650
Reviewed Jan. 24, 2014

"very tasty!"

Tocook1 User ID: 2373515 89163
Reviewed Dec. 14, 2009

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

boulle User ID: 4361983 127606
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."

gussy08 User ID: 3860384 48471
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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