Description
Creamy beef and spinach pasta bake delivers comfort straight from your kitchen to the dinner table. Hearty pasta layers combine tender beef, wilted spinach, and melted cheese for a satisfying meal that brings everyone together.
Ingredients
Scale
Protein:
- 1 lb ground beef
Supporting Vegetables:
- 2 cups fresh spinach, chopped
- 1 small onion, chopped
- 3 cloves garlic, minced
Dairy and Cheese:
- 1 ½ cups shredded mozzarella cheese
- 1 cup heavy cream
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
Grains and Pasta:
- 3 cups cooked penne pasta
Canned Ingredients:
- 1 (14.5 oz) can diced tomatoes, drained
- 1 (6 oz) can tomato paste
Seasonings and Oils:
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Warm your oven to 375°F. Coat a 9×13-inch baking dish with olive oil spray, ensuring complete coverage.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Crumble 1 pound ground beef into the pan, cooking until completely browned. Drain excess fat thoroughly.
- Toss 1 chopped small onion and 3 minced garlic cloves into the beef. Sauté for 2-3 minutes until onions turn translucent. Sprinkle 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper over the mixture.
- Pour in 14.5 ounces drained diced tomatoes and 6 ounces tomato paste. Simmer the sauce for 5 minutes, stirring occasionally to prevent sticking.
- Stir 1 cup heavy cream and 1 cup ricotta cheese into the beef mixture until smooth and creamy. Fold 2 cups chopped fresh spinach into the sauce, cooking until leaves wilt completely.
- Combine 3 cups cooked penne pasta with the beef mixture, ensuring every pasta piece gets coated with the rich sauce.
- Transfer the entire pasta blend into the prepared baking dish. Sprinkle 1 ½ cups mozzarella and ½ cup Parmesan cheese evenly across the top.
- Bake for 20-25 minutes until cheese melts completely and develops a golden-brown crust.
- Rest the pasta bake for 5 minutes before cutting into servings. This allows the sauce to set and makes portioning easier.
Notes
- Choose ground beef with a moderate fat content (80/20) for the best flavor and texture in your pasta bake.
- Drain excess fat after cooking beef to prevent a greasy dish and ensure a cleaner, more concentrated sauce.
- Fresh spinach works better than frozen, as it maintains a brighter color and prevents excess moisture in the casserole.
- For a lighter version, swap heavy cream with half-and-half and use lean ground turkey instead of beef to reduce calories.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 487 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 95 mg