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Spinach Beef Macaroni Bake

 Spinach Beef Macaroni Bake
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
24 ServingsPrep: 55 min. Bake: 25 min.


  • 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


  • 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.
  • 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).

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Spinach Beef Macaroni Bake (continued)

Nutritional Facts: 1 serving (1 each) equals 173 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 632 mg sodium, 18 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.