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Cheesy Beef Spirals

"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

Ingredients

  • 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 shredded part-skim mozzarella cheese

Directions

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

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Reviews

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Average Rating:
  • Darlene
    Feb 28, 2021

    Love this recipe! Lost my book it is in, so I looked it up here. Can't lose this one.

  • Angel182009
    Feb 3, 2017

    This recipe was amazing! I did double the Velveeta cheese and I used to garlic powder instead of fresh garlic. This is now a family favorite.

  • tiger976
    Apr 30, 2014

    Pretty good, my daughter loves it.

  • cwycough
    Jul 28, 2013

    No comment left

  • JRYDER82
    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.

  • logansmom8
    Aug 9, 2012

    No comment left

  • dbird68
    Jul 16, 2012

    No comment left

  • annabanana2483
    Nov 18, 2011

    No comment left

  • 1275
    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.

  • dr_pace
    Aug 7, 2011

    My husband and I loved it.