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.




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

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

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

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

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


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