You want something comforting, fast, and crowd-pleasing—but not another boring “Tuesday night” meal. This Cheesy Ground Beef and Spinach Casserole is the kind of dish that disappears before you can plate seconds. It’s rich, gooey, salty in all the right ways, and secretly loaded with greens.

Minimal dishes, max flavor, and the leftovers slap just as hard tomorrow. If your week needs a win, this is it.

What Makes This Recipe So Good

• Ridiculously satisfying: Beef, cheese, and a creamy sauce that hugs every bite—this is comfort with a capital C.
• Balanced (yes, really): Spinach adds color, nutrients, and a slight earthiness that keeps it from tasting heavy.
• Weeknight-friendly: One skillet plus a baking dish. No complicated steps.No culinary gymnastics.
• Customizable: Swap cheeses, add spices, change the veggies—this casserole plays well with your pantry.
• Meal-prep gold: Holds up beautifully in the fridge, reheats like a champ, and freezes without drama.

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What You’ll Need (Ingredients)

• 1 pound (450 g) ground beef (80/20 or 85/15 for best flavor)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 8–10 ounces (225–285 g) fresh spinach, roughly chopped (or 10-ounce frozen, thawed and well-drained)
• 1 cup ricotta (whole milk preferred)
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded mozzarella
• 1 cup shredded sharp cheddar
• 2 tablespoons tomato paste
• 1/2 cup beef broth (or water)
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 2 tablespoons olive oil (or butter)
• 1/4 cup grated Parmesan, for topping
• Optional add-ins: 1 cup cooked short pasta, 1 cup cooked rice or cauliflower rice, or 1 can (14 oz) drained diced tomatoes

Step-by-Step Instructions

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
2. Brown the beef: Heat olive oil in a large skillet over medium-high. Add ground beef and season with salt and pepper. Cook, breaking up with a spatula, until browned with crispy bits on the edges.
3. Sauté aromatics: Add diced onion to the skillet and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. If there’s excess grease, drain most of it (leave a little for flavor—obviously).
4. Build the sauce: Stir in tomato paste, smoked paprika, Italian seasoning, and red pepper flakes. Cook 1 minute to toast the spices. Add beef broth and simmer 2 minutes until slightly thickened.
5. Wilt the spinach: Add fresh spinach in batches, stirring until it wilts. If using frozen spinach, add it now—make sure it’s well-squeezed to avoid watery results.
6. Add the creamy elements: Reduce heat to low. Stir in ricotta and sour cream until creamy and evenly combined. Taste and adjust salt and pepper. If you want it saucier, splash in extra broth.
7. Cheese it up: Stir in half the mozzarella and half the cheddar until just melted. Don’t overthink it—gooey is the goal.
8. Optional starch add-ins: Fold in cooked pasta or rice if using. This makes it heartier and stretches servings without sacrificing flavor.
9. Assemble: Transfer the mixture to the prepared casserole dish. Top with the remaining mozzarella, cheddar, and the Parmesan for a salty, golden crust.
10. Bake: Bake 15–20 minutes, until bubbly around the edges and the top is lightly browned. For extra color, broil 1–2 minutes—watch closely unless you enjoy burnt cheese (you monster).
11. Rest and serve: Let it sit 5–10 minutes so it sets slightly. Scoop into bowls and prepare for compliments you absolutely earned.

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How to Store

• Fridge: Cool completely, then cover tightly or portion into airtight containers. Keeps 4 days.
• Freezer: Wrap the whole casserole or freeze in portions for up to 2 months. Thaw overnight in the fridge for best texture.
• Reheat: Microwave individual portions 1–2 minutes, or bake covered at 325°F (165°C) for 15–20 minutes. Add a splash of broth if it looks dry.

What’s Great About This

• One-pan prep, big flavor: Most of the work happens in one skillet. Less mess, more yes.
• Macro-friendly: High protein, easy to make lower-carb by skipping pasta and using extra spinach or cauliflower rice.
• Kid-approved, adult-certified: Cheesy beef wins over picky eaters; spinach keeps adults feeling smug about their choices.
• Budget-smart: Affordable ingredients, big yield, and flexible swaps. Your wallet will not fight you on this.

Don’t Make These Errors

• Using watery spinach: If frozen, squeeze it dry. Waterlogged spinach = soggy casserole. Hard pass.
• Skipping the seasoning: Salt in layers—beef, sauce, and final taste adjustment. Bland is not invited.
• Overcooking the bake: It’s already cooked on the stovetop. The oven is just for melting and melding—don’t dry it out.
• Too lean beef without fat compensation: If using very lean beef, add a tablespoon of butter or extra olive oil for richness.
• Forgetting the rest time: Five minutes lets everything set so it serves neatly. Unless you prefer molten lava aesthetics, which, IMO, is a choice.

Alternatives

• Protein swaps: Ground turkey, chicken, or Italian sausage all work. For vegetarian, use lentils or plant-based crumbles.
• Cheese swaps: Try provolone, Monterey Jack, pepper jack (for heat), or Gruyère for a posh twist.
• Sauce tweaks: Add 1/2 cup marinara for a red-sauce vibe, or a spoonful of Dijon for tang. A splash of cream makes it luxe.
• Veggie upgrades: Mushrooms, zucchini, bell peppers, or roasted broccoli fold right in. Just sauté off extra moisture first.
• Low-carb path: Skip pasta/rice, add extra spinach or riced cauliflower, and lean into the cheese. FYI, it’s still incredible.

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FAQ

Can I make this ahead of time?

Yes. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake covered for 10 minutes, then uncover and finish as directed (it may need a few extra minutes since it’s starting cold).

Do I have to use ricotta?

No.

Cottage cheese (blended for smoothness), mascarpone, or even cream cheese can sub in. Adjust salt—some swaps are saltier.

How do I keep it from getting greasy?

Use 85/15 beef and drain excess fat after browning. Balance with dairy that isn’t overly oily (ricotta or Greek yogurt).

If it still feels heavy, add an extra handful of spinach for lift.

Is this freezer-friendly?

Absolutely. Bake, cool, and freeze in portions. Reheat covered so it doesn’t dry out.

Add a spoon of broth or a little extra cheese on top to refresh.

Can I make it spicy?

Yes—add more crushed red pepper, swap in pepper jack, or stir in a diced jalapeño with the onions. You’re the boss of the burn.

What should I serve it with?

A simple green salad with vinaigrette, garlic bread, or roasted green beans. The casserole is heavy-hitter comfort, so pair with something crisp or crunchy.

How do I make it gluten-free?

This recipe is naturally gluten-free if you skip pasta or use gluten-free pasta.

Double-check broth and seasonings to ensure they’re certified GF.

The Bottom Line

Cheesy Ground Beef and Spinach Casserole is the no-fuss dinner that tastes like you tried way harder than you did. It’s rich but balanced, simple but customizable, and friendly to leftovers and budgets alike. Make it once, and it’ll hit your rotation on autopilot.

Warm, melty, and reliable—like the culinary equivalent of a power nap you actually enjoy.