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Nutrition Facts
Serving Size 1 (432g) Recipe makes 4 servings
Calories 460
Calories from Fat 157		(34%)
Amount Per Serving		%DV
	Total Fat 17.5g	26%
	Saturated Fat 6.4g	32%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.6g
Cholesterol 91mg		30%
Sodium 260mg		10%
Potassium 1153mg		32%
Total Carbohydrate 51.2g		17%
	Dietary Fiber 7.4g	29%
	Sugars 8.4g
Protein 27.3g		54%
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Ground Beef and Spinach Pasta Bake

Recipe #157917 | 25 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Sackville
Feb 27, 2006

I was surprised at how few recipes there were on here for ground beef and spinach with pasta, aside from lasagna and manicotti, so I made this up one night.

SERVES 4 (change servings and units)

Ingredients

2 teaspoons oil
1 onion, chopped
250 g ground beef or ground pork
2 (400 g) cans chopped tomatoes
1 teaspoon garlic powder
2 teaspoons chili flakes
salt and pepper, to taste
10 ounces frozen spinach
200 g tagliatelle pasta noodles (or other pasta)
1/3 cup grated parmesan cheese

Directions

1
Saute the onion in a deep frying pan for 1-2 minutes, then add the ground beef.
2
Cook until beef is browned, then add the tomatoes, spices, salt and pepper to taste.
3
Simmer for 3-4 minutes, then add the spinach and simmer 3-4 minutes more.
4
Adjust seasonings to taste.
5
Meanwhile, boil and drain the pasta according to directions on the package.
6
Combine the two and place in a baking tray.
7
Sprinkle the cheese over the top and bake in a hot oven until melted and the dish is pipping hot, about 5 minutes.
8
Serve with a salad and garlic bread.

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Featured Reviews for This Recipe

From: Sonja #4

On Jun 22, 2009

This was so good my whole family loved it. I made one with ground turkey, and the other with Veggies crumbles. The family said "Make it again!" I also put a little mozzarella mixed with it and baked it. Yum! I'll be making this again.

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From: Janni402

On Dec 27, 2008

This was a great comforting recipe for a cold, snowy nite. I used half a bag of fresh spinach instead of frozen, added fresh sliced mushrooms when sauteeing, EXTRA garlic, used rotini instead of flat pasta, topped with mozzarella cheese. I used a 28 oz can of whole tomato that I crushed & 8 oz can of tomato sauce, DH like things saucey! Will make again. Thanx, Sackville!

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From: Bonita Chef

On Mar 27, 2008

This was a great, fast dinner! I changed the recipe a little: used ground beef, a can of stewed tomatoes (it's what I had on hand), about 1/2 a bag of fresh spinach, and added a handful of chopped fresh basil, some oregano and red pepper flakes. I also added about a 1/4 cup of water. Then I just tossed it with cooked whole-wheat rotini noodles and mozzerella cheese. I didn't bake because I ran out of time, but it was delicious as a hot, tossed pasta.

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From: CharmedChef

On Jun 19, 2007

This was a hit with my family! I only used about a third of the frozen spinach package, it was just enough "earthy" taste for my family. I also used stewed tomatoes because that was all that I had! They broke down perfectly and added the perfect Italian texture to the dish. I cooked it at 350 for about 10 minutes total and then stirred the cheese into the whole dish. My whole family had seconds!

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