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
Ground Beef Spiral Bake
Prep Time
40 min
Cook Time
25 min
Yield
2 casseroles (8 servings each)
Ingredients
- 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
Directions
- 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.
- 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.
- Bake the remaining casserole, uncovered, at 350° for 25-30 minutes or until heated through.
- 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.
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