This ground beef and pasta casserole is a great make-ahead recipe to stash in your freezer. Just be sure to allow a couple days before you need it, so the casserole can safely thaw in the refrigerator.

Source: Family Circle

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Recipe Summary

prep:
20 mins
bake:
55 mins at 375°
Servings:
8
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Ingredients

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Directions

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  • Cook pasta according to package directions, omitting salt and undercooking by 2 minutes. Drain.

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  • Meanwhile, heat oven to 375°F. Grease 12-cup oven-proof casserole.

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  • Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in bowl. Spoon into casserole. Top with cheddar. Cover with buttered foil.

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  • To freeze unbaked casserole, cool casserole slightly. Cover with with waxed paper, then foil. Refrigerate until cold. Label. Freeze.

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  • Bake, covered, in 375°F oven 35 minutes. Uncover. Bake 20 minutes, until temperature registers 150°F.

Note:
  • If you have made and frozen the unbaked casserole ahead, transfer to refrigerator 2 days before serving; thaw completely or until no longer icy. To serve, proceed with step 5; remove waxed paper, then re-cover with buttered foil.

Nutrition Facts

458 calories; total fat 21g; saturated fat 12g; cholesterol 61mg; sodium 1198mg; carbohydrates 45g; fiber 4g; protein 26g.

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