Rita's Spinach Casserole

Rita's Spinach Casserole

83 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m
Recipe by  KSBEESON

“This is a quick and delicious way to get kids to eat spinach! Ground beef and tomato sauce are layered in a casserole with spinach and mozzarella cheese.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
  2. Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
  3. Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
  4. Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

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Reviews (83)

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My family thought this recipe was wonderful. We'll definitely have it, again & again. I used fat-free sour cream, low fat mozzarella and ground sirloin. I was concerned that the outcome would be bland because tomato sauce, spinach and sour cream don't have much taste. As a result, I flavored the hamburger with Accent, garlic salt and onion powder as it browned. That's the only change that I made. I served it with salad and garlic bread. Thanks, KDB for a great recipe!



I followed many of the reviewers' suggestions, and used 24 oz of tomato sauce, added dashes of garlic salt, Italian seasonings, and ground black pepper. It still tasted sort of bland, and I think that is because I used unseasoned tomato sauce. I then added some oregano and about 1/4 cup of chianti, and I really liked the taste. I blended all the ingredients and then topped with the cheese. I used a mixture of equal parts mozzarella, cheddar jack and crumbled feta. Everyone in the family loved it, but my husband thought it needed a bit more zing, and he suggested adding some sliced black olives and perhaps some diced tomatoes. I'm not so sure about the tomatoes, but I think the olives would give it the perfect taste. I'll try that next time!



I really liked this recipe. I chose it because I wanted to get rid of some stuff in the fridge. I ended up using spaghetti sauce instead of tomato sauce, quesadilla cheese and cheddar cheese instead of mozzarella, and I even used canned spinach (well drained)instead of frozen because that is what I had. I used more than a cup of cheese because I love cheese. It ended up being a real comfort food, not fancy but warm and cheesy. I really liked it and my fiance did also.

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Amount Per Serving (6 total)

  • Calories
  • 373 cal
  • 19%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 23.9 g
  • 8%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 584 mg
  • 23%

Based on a 2,000 calorie diet



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Egg and Spinach Casserole


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Cheryl's Spinach Cheesy Pasta Casserole