Four Cheese Beef & Spinach Pasta Bake

Four Cheese, Beef and Spinach Pasta Bake

Creamy, meaty, and loaded with five types of veggies, this four cheese beef and spinach pasta bake is a home-cooked meal with restaurant-quality flavor. A hearty dinner and potluck ace-in-the-hole, this baked Dutch oven casserole customizes easily to whatever veggies and meat you have on hand.

closeup of baked pasta with beef, cheese and spinach

Before I went gluten free in 2010, I ate pasta almost every other day. Spaghetti, rigatoni, ziti, penne, angel hair – you name it, I ate it, and I loved it. After going GF, I gradually slowed down on my pasta consumption even though the quality of gluten free pastas got better and better. It wasn’t the GF pasta’s fault. Nope.

It just seems that the longer that I am gluten free, the more I become sensitive to other grain and grain products. (And the more gluten intolerant I become, too.) I don’t have the same reaction to other grains that I do to gluten, but if I eat them regularly I have an array of unpleasant reactions that can last for days afterwards, and sometimes much, much longer.

Anyone else out there know what I mean?

Nowadays, I eat gluten free pasta dishes as special, once-a-month treats.

This delicious four cheese, beef, and spinach pasta bake is this month’s indulgence.  All the good stuff in it satisfies my craving without making me feel guilty about enjoying the all-out comfort food. Win win and yum yum…

baked ground beef and pasta

Creamy Four Cheese, Beef & Spinach Pasta Bake
Prep time
Cook time
Total time
Experience a restaurant-quality meal at home with this easy Creamy Four Cheese, Beef & Spinach Pasta Bake. Customize this dish to whatever you have on hand, including cooked leftovers that you can add to the mixture just before baking.
Serves: 4 to 6
  • 8 ounces gluten free pasta (I used elbow macaroni)
  • 1½ pounds ground beef
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, minced
  • 2 15-ounce cans of gluten free tomato sauce
  • ½ cup sliced mushrooms
  • 1 tablespoon dried basil
  • 2 teaspoons dried parsley
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 4 ounces cream cheese
  • 4 ounces crumbled Parmesan cheese
  • 4 ounces shredded mozzarella cheese
  • 4 ounces shredded cheddar cheese
  • ¼ cup milk or half-n-half
  • 2 cups baby spinach, rinsed and drained
  1. Preheat oven to 350 degrees F.
  2. Fill a large stock pot with salted water. Heat to boiling. Cook gluten free pasta for about half of the recommended cooking time. Drain, and set aside.
  3. Brown ground beef, celery, onions, and bell pepper in a cast iron Dutch oven, adding the minced garlic during the last few minutes of browning. Drain, and set mixture aside.
  4. In same pot, stir both cans of tomato sauce, mushrooms, and dried basil and parsley until well-combined.
  5. Cook for about 10 minutes over medium heat, or until sauce darkens. Season to taste with SP&C.
  6. Add cheeses and milk to pot. Stir until melted.
  7. Add spinach to pot. Cook for about 2 minutes, or until spinach wilts.
  8. Remove from heat. Stir pasta into the mixture.
  9. Bake in Dutch oven for 30 minutes, or until the pasta is tender.
  10. Remove cover, and brown top for an additional 5 to 8 minutes, optional.
Chop all of the veggies the day before you want to make this recipe to cut a significant chunk of time off of your weeknight meal prep.
Nutrition Information
Serving size: 6 Calories: 760 Fat: 47.3g Saturated fat: 22.2g Carbohydrates: 43.5g Sugar: 7.7g Sodium: 1563.6mg Fiber: 5.3g Protein: 41.6g Cholesterol: 151.3mg

Indulge your desire for restaurant-quality comfort food with this Gluten Free Four Cheese Beef & Spinach Pasta Bake.




2 thoughts on “Four Cheese Beef & Spinach Pasta Bake

  1. I’ve used you recipe for inspiration for some leftover ground beef with mushroom mixture. It looks decedent in the pan.

Leave a Reply

Your email address will not be published. Required fields are marked *