Spinach Beef Macaroni Bake Recipe

4.5 15 16
Spinach Beef Macaroni Bake Recipe
Spinach Beef Macaroni Bake Recipe photo by Taste of Home
Publisher Photo

Spinach Beef Macaroni Bake Recipe

Read Reviews
4.5 15 16
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 55 min. Bake: 25 min.

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

Directions

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).
Originally published as Spinach Beef Macaroni Bake in Taste of Home June/July 2003, p39

Nutritional Facts

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

  • 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
  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

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Reviews forSpinach Beef Macaroni Bake

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MY REVIEW
OhioLaur User ID: 4454194 273296
Reviewed Sep. 21, 2017

"I made 1/2 recipe last night and it turned out wonderful. DH is a chef who came home from the restaurant, ate 2 servings and advised to hold on to this recipe! This is from a man who has no compassion for casseroles! I followed the recipe except spinach wasn't thawed so when the pasta was done I added to the boiling water, quick stir and drained spinach and pasta together. I also mixed parmesan cheese into casserole, put the lid on and baked for 25 mins, removed lid, sprinkled with mozzarella cheese and baked additional 15 mins. Thank you Lois for a wonderful recipe that we will make again!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

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

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

MY REVIEW
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!!"

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

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

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

"very tasty!"

MY REVIEW
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!"

MY REVIEW
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."

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