Flavored cream cheese adds smooth texture and great taste to a meaty pasta casserole.
Layered Beef-Noodle Bake
- Prep Time 25 min
- Total 60 min
- Servings 6
- Ingredients 8
Ingredients
- 2 1/2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
- 1 lb lean (at least 80%) ground beef or lean ground turkey
- 1 jar (14 or 15 oz) tomato pasta sauce
- 1 container (8 oz) chives-and-onion cream cheese
- 1/2 cup reduced-fat sour cream
- 3 tablespoons milk
- 1 box (9 oz) frozen spinach, thawed, squeezed to drain*
- 1/4 cup shredded or grated Parmesan cheese
Instructions
-
Step1Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
-
Step2Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
-
Step3In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
-
Step4Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
-
Step5Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.
Nutrition
460
Calories
26g
Total Fat
24g
Protein
32g
Total Carbohydrate
9g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 230
- Total Fat
- 26g
- 40%
- Saturated Fat
- 13g
- 64%
- Trans Fat
- 1g
- Cholesterol
- 95mg
- 31%
- Sodium
- 800mg
- 33%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 9g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 6%
- 6%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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