Layered Beef-Noodle Bake

(3)
  1 reviews
  • 25|min prep time
  • 60|min total time
  • 8 ingredients
  • 6 servings

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) Green Giant™ frozen spinach, thawed, squeezed to drain*
1/4
cup shredded or grated Parmesan cheese

Directions

  1. 1 Heat 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.
  2. 2 Meanwhile, 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.
  3. 3 In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
  4. 4 Spoon 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.
  5. 5 Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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