Spinach and Pasta Bake

    Spinach and Pasta Bake

    (96)
    1save
    1hour20min


    90 people made this

    Use your favourite shaped pasta for this easy pasta bake which can be assembled ahead of time and refrigerated.

    Ingredients
    Serves: 8 

    • 500g pasta
    • 300g frozen chopped spinach
    • 1/2 cup bread crumbs
    • 2 eggs, beaten
    • 1/4 cup (65ml) olive oil
    • 120g grated mozzarella cheese
    • 500g lean beef mince
    • 1/2 cup chopped onion
    • 1 clove garlic, minced
    • 250g tomato sauce
    • 185g tomato paste
    • 500g spaghetti sauce

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. In a medium pot cook pasta in boiling salted water until al dente. Drain well.
    2. Cook spinach according to packet directions.
    3. Meanwhile brown beef mince, chopped onion and minced garlic in a large frypan over medium heat. Stir in tomato sauce, tomato paste and pasta sauce. Simmer for 10 minutes.
    4. Combine cooked spinach, cooked pasta, bread crumbs, grated cheese, beaten eggs and olive oil.
    5. Spread spinach mixture evenly into the bottom of a 20x30cm baking dish. Top with meat mixture.
    6. Bake in a preheated 180 degree C oven for 30 minutes.
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    Reviews and Ratings
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    (96)

    Reviews in English (96)

    by
    38

    The original recipe can be found on the Taste of Home website--it was one of those "how I got my kid to eat....." recipes (spinach was the secret ingredient). The original calls for 2 cups of cheddar cheese and 1-1/2 cups of mozzarella. Use lots of fresh baby spinach (steamed lightly) instead of frozen. Use fusilla (spiral) pasta. Olive oil is not necessary. This is a great make-ahead recipe, and freezes well.  -  13 Feb 2009  (Review from Allrecipes USA and Canada)

    by
    21

    Delicious! It made exactly two 6"x8" dishes. I baked one of them for 25 minutes at 350 and it was perfect. Really, really good. The one thing is that I think the quantity of spaghetti sauce at 16 ounces is a mistake. I looked and looked at the grocery store but I didn't find any 16 oz jars, only 26 oz jars... that and the complaints from other users that this dish was dry leads me to believe the author meant 26 oz not 16. So I used a whole 26 oz jar of spaghetti sauce and it was perfect, not too saucey and not dry at all. Just right. I froze the other 6x8" dish and will reheat it for dinner in a few weeks. My husband, who is not a very big pasta fan, thought it was delicious.  -  01 Feb 2010  (Review from Allrecipes USA and Canada)

    by
    14

    This recipe was delicious. I made it for my husband and daughter who dislike spinach and they ate it up. My in-laws came out the next day and the leftovers were gobbled up in seconds. Next time I think I will use ricotta cheese instead of mozzerella as it will add better flavor and add more moisture to the noodles during re-heating. The only bad thing about this recipe is that is really dirties a lot of dishes. Next time, I will simply defrost the spinach instead of cooking it and I will go ahead and mix it together with the eggs, cheese and oil right in the baking dish. Very good stuff, this will become a weekly meal in our house and the leftovers make good lunches.  -  21 Oct 2002  (Review from Allrecipes USA and Canada)

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