Spinach Beef Ditalini Cheese Bake

PS: I didn’t get a picture so the above is of a different recipe without pasta. 

You should have a cast-iron skillet for this meal.

Ingredients:

  • 1lb ground beef
  • 5oz cut leaf spinach steamed + paper towel dried
  • 1 cream of mushroom soup
  • 1 cup sour cream
  • 4 dashes hot sauce
  • 1 seeded jalapeño diced
  • 1 medium sized onion diced
  • 2 tsp garlic powder
  • 2 tsp garlic salt
  • 2 tsp oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup mozzarella
  • 1 cup Parmesan
  • 1 box ditalini pasta
  • 2 tbsp olive oil

Directions:

  1. Preheat oven to 350
  2. Put water filled pot on stove on hot until boiling, then reduce head to medium until it’s time to cook pasta.
  3. Heat up olive oil in cast-iron skillet on medium heat for 3 min.
  4. Cook onion, jalapeño in skillet until they begin browning (~ 4-5 minutes).
  5. Add in beef, hot sauce, salt, pepper, garlic powder, garlic salt and oregano.
  6. Chop up beef and continue cooking for 5-6 minutes until meat is browned.
  7. Add steamed dried spinach, cream of mushroom soup, and sour cream, and mix in.
  8. Cook down for 4 minutes stirring occasionally.
  9. Add 3/4 cup mozzarella
  10. Add 3/4 cup parmesan
  11. Cook/Melt down cheeses for 2 minutes by stirring frequently.
  12. Begin cooking the Ditalini pasta in the boiling water and turn it up to hot.
  13. Place skillet into oven for 15 minutes (or until pasta is complete)
  14. Once the pasta is complete, drain the water out and keep in strainer while you do next step.
  15. Take the skillet out of the oven and turn the oven on to broil.
  16. Immediately pour noodles into skillet and mix in. (Keep in mind, my skillet was luckily large enough, but it did was pretty full so I had to mix slowly).
  17. Add the remaining 1/4 cup mozzarella and 1/4 parmesan on top and place it into broiling oven for 3 minutes until golden brown (watch closely)
  18. Remove from oven and cool for 3 minutes.
  19. Dish and enjoy 🙂