Prep 35 mins
Cook 30 mins
This is a honey of a comfort food casserole dish. From Southern Living. Freezes well.
Make and share this Spaghetti-and-Spinach Casserole recipe from Food.com.
- 1 1⁄2 lbs ground beef
- 2 cloves garlic, minced
- salt and pepper
- 1 (26 ounce) jar spaghetti sauce
- 2 teaspoons italian seasoning
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 2 cups shredded monterey jack cheese
- 1 1⁄2 cups sour cream
- 1 egg, beaten
- 1 teaspoon garlic salt
- 8 ounces wide egg noodles, cooked and drained
- 1 1⁄2 cups shredded parmesan cheese
- In a large nonstick skillet, add the beef, garlic, salt and pepper to taste; cook, stirring to crumble beef, until beef is browned; drain.
- Add in spaghetti sauce and Italian seasoning.
- In a mixing bowl, add the spinach, Monterey Jack cheese, sour cream, egg, and garlic salt; stir to combine.
- Fold in the cooked noodles.
- Spoon mixture into a greased 13x9 inch baking dish.
- Sprinkle with half the Parmesan cheese.
- Top with beef mixture then remaining Parmesan cheese.
- Bake at 350° for 30 minutes or until bubbly and golden.
I LOVED the sound of this recipe as soon as I found it - love spinach; love pasta - and I was certainly not disappointed. Great blend of flavours! I served it at a family dinner and everyone – from an often difficult-to-please thirteen year old to a frequently even more difficult-to-please 84 year old – loved it. Well, judging by the way they came back for more! The pasta was fabulously creamy and flavoursome. And the quantities stated in the recipe made ample quantities to provide generous servings for eight, which included three ever-ravenous teenagers who cleaned up the lot, coming back for second then third helpings, until there wasn’t any left. Several other non-Zaar dishes (which I was NOT responsible for) were completely ignored while everyone got their fill – and more – of this one. Thanks NurseDi for such a fabulous recipe. I used a pork/veal mince -personal preference - and 4 cloves of garlic -again my preference. I also added to the meat mixture 2 chopped onions and about 500g field mushrooms - they looked SO beautiful the day I was shopping for the ingredients that I just couldn't resist them. I used medium-sized shells because that's what was in the cupboard. I’ve always liked the look of shells in a pasta dish: that's WHY they were in the cupboard! The cheese sauce was absolutely scrumptious: deserved way more than five stars. I’ll be making this again both when feeding hungry hoards and when wanting to stash some away in the freezer. The only change I’ll make next time is to use TWO packets of spinach in the cheese sauce, to make it even more spinachy! If you haven’t made this recipe, and you like the sound of the ingredients, I urge you to make it – soon!
My daughters, sils and grandkids were all here for the weekend. I needed a big casserole and this was a life-saver. I made it the night before and let it set in the refrigerator overnight. Put it in the oven and dinner was ready with no problem. Had a good rich comforting flavor. Served with salad and bread. Bravo!!
Very good, hearty dish. Makes a large casserole, at least 12 servings for us. Next time I'll freeze half. Made as directed and wouldn't change a thing. Thanks for sharing the recipe!