Ground Beef Spiral Bake

Total Time

Prep: 40 min. Bake: 25 min.


2 casseroles (8 servings each)

Updated: Sep. 25, 2022
We got this recipe from a restaurant cook who lived in the duplex beside my mother-in-law. It was one of his favorites. It’s easy to make, tastes fantastic and freezes well. Both my mother-in-law and her neighbor are gone now, but this recipe always brings back happy memories! —Monika Rahn, Dillsburg, Pennsylvania
Ground Beef Spiral Bake Recipe photo by Taste of Home


  • 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 shredded part-skim mozzarella cheese


  1. 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.
  2. Stir pasta into meat mixture. Transfer to 2 greased 13x9-in. baking dishes. Sprinkle each with 2 cups cheese. Cover and freeze 2 casserole for up to 3 months.
  3. Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until heated through.
  4. To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts

3/4 cup: 359 calories, 15g fat (6g saturated fat), 54mg cholesterol, 627mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 23g protein.