Cheesy Beef And Spinach Pasta Bake Recipes

ONE POT CHEESY MUSHROOM SPINACH BEEF PASTA

Steps:

• Cook your mushrooms: place a large pot over medium-high heat and add in 1 tablespoon butter. Once butter melts, add in the mushrooms, onions, garlic and salt and pepper. Stir occasionally until mushrooms and onions are cooked down and mushrooms start to brown slightly about 5-7 minutes. Transfer to a bowl.
• In the same pot add in your ground beef then season with salt and pepper, and break up the meat, cooking until no longer pink, about 5-8 minutes. Add mushroom & onion mixture back to the pot then stir in the spinach. Once spinach wilts down, immediately add in milk and chicken broth.
• Next, stir in the egg noodles and bring to a slight boil; you'll cook until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You'll want a little bit of liquid left to make the sauce nice and creamy.
• Remove from heat and stir in the mozzarella and parmesan cheese and add additional salt and pepper to taste. Serve immediately and enjoy! Serves 4.

CHEESY BEEF AND SPINACH PASTA BAKE

Steps:

• Make the meat filling. Peel & chop onion, garlic (and mushrooms if using) then add to a pan with 1 tablespoon olive oil.
• Lightly fry until the onions are soft and translucent (not brown as this will make them taste bitter)
• Add your meat and cornstarch and cook, stirring in the pan with the other ingredients. Add the spinach and Worcestershire Sauce and leave to simmer very low whilst you make the cheese sauce. Season if you wish with salt & pepper.
• Make the Cheese Sauce. Melt butter in pan under gentle heat
• Add Flour and beat until smooth paste and take pan off the heat.
• Slowly add the milk and broth (combine them in to one jug for ease), a little at a time and combine until smooth, then add a little more of the milk / broth, combine. Continue until all the milk / broth is used.
• Return to gentle heat, and keep stirring until thick This will take about 5 minutes so be patient and keep stirring!. Season with salt and pepper if you wish. (your cheese may be salty so taste the sauce first!)
• Add 3/4 of the grated cheese and combine. The remaining 1/4 of the cheese is for the top of the bake.
• Build the Pasta Bake. Preheat oven to 170 C / 325 F / Gas 3
• Start with a layer of 1/3 of the meat sauce on the bottom of the pan, then a layer of cooked pasta, then cheese sauce. Repeat these layers, ending with the cheese sauce as the final top layer. Then sprinkle the remaining grated cheese on top.
• *** you should be able to make 3 layers altogether.
• Place in the oven for 45 minutes. I would advise to place the bake on a baking tray to catch any drips. When done, remove and leave to set for 30 minutes. If you try and cut the bake when it is piping hot it is too slushy. Allow to firm up a little then you can make nice portions and get the bake from the pan using a fish slice.

CREAMY SPINACH & RIGATONI BAKE

Steps:

• Preheat oven to 375°. Cook rigatoni according to package directions., Meanwhile, in a large skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings; wipe skillet clean., In same pan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour, salt and pepper until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Stir in cheese blend until melted., Stir in artichokes, spinach and pancetta. Drain rigatoni; add to cheese sauce. Transfer to a greased 13x9-in. baking dish; sprinkle with Parmesan cheese., Bake, uncovered, until golden brown and bubbly, 20-25 minutes.

CHERYL'S SPINACH CHEESY PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
• Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
• Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
• Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

SPINACH BEEF MACARONI BAKE

Steps:

• 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.

CHEESY SPINACH AND BEEF CASSEROLE

Steps:

• In a large wok or frying pan heat oil and cook onion and garlic in a small amount of oil until transparent.
• Add spinach and cook until wilted. Set aside.
• Brown ground beef and season with garlic salt, salt and pepper to taste. Set aside.
• Combine cooked pasta, spinach, ground beef, cheese (amount to your preference, my family likes it cheesy!) and soup.
• Add salt and pepper to taste.
• Place in a large baking dish, cover in a layer of shredded cheese.
• Cover with tin foil and place in a 350°F oven for 30 minutes.
• Uncover and place back in oven for another 10 minutes.