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Baked Spinach Pasta

Prep Time10 minutes
Cook Time1 hour 20 minutes
Servings - 8 persons


  • 1 lb ground beef
  • 2 cans stewed or diced tomatoes
  • 1 jar of spaghetti sauce (I prefer Bertolli tomato basil)
  • 1 onion
  • Italian seasoning
  • Garlic
  • Salt and pepper to taste
  • 1 box of penne or bow tie pasta
  • 1 lb of spinach- chopped (I find baby leaf much easier to chop)
  • 1.5 bags of shredded Italian cheese (2 cups portion bags) (you can use more or less - I am a Wisconsin Italian, so I love cheese)


  • Chop the onion finely - I use my Pampered Chef chopper
  • Put the onion and meat in a frying pan. Brown the meat, seasoning it with Italian seasoning, garlic, salt and pepper. I just sprinkle everything until it smells "Italian."
  • Drain off any fat.
  • Drain most of the juice from the diced tomatoes and add the two cans to the browned meat.
  • Let simmer for about 8-10 minutes, stirring often.
  • Add jar of spaghetti sauce and let simmer for 20-30 minutes on low, stirring occasionally. You want the meat, tomatoes and sauce to get a lot of flavor and the simmering does this. You can't really simmer too long. Just let it simmer while you do the next steps.
  • While the sauce is simmering, go ahead and chop all your spinach finely with a chopper.
  • Boil your noodles in a large pot (so you can use it to mix all the ingredients.)
  • Once your noodles are cooked, drain the water.
  • Add 1 bag of cheese to the pot of hot noodles and stir so the cheese starts to melt.
  • Stir in the spinach.
  • Stir in the meat sauce.
  • Pour everything into your pans - this usually makes an 11x17 and an 8x8 pan of pasta for me.
  • Sprinkle the tops of both pans with the other half bag of cheese.
  • Bake for 30 minutes at 375 so everything can bake together and the cheese will melt on the top.
  • Enjoy!