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Beef and Pasta Florentine Bake

Beef and Pasta Florentine Bake

  • Author: Recipe and image courtesy of Canadian Beef
  • Yield: 10-12 1x


It’s always hard at holiday family parties, trying to please not only the adults but the kids as well. This recipe does both while still providing a delicious, easy-to-prepare meal! This is also a great potluck dish, and can easily be made ahead and baked just before you to take to the buffet table.



1 lb (500 g) Extra Lean/Lean Ground Beef Round*
1 can (19 oz/540 mL) Italian seasoned stewed tomatoes
1 can (28 oz/796 mL) crushed/ground tomatoes
1 tsp (5 mL) EACH dried oregano, basil and salt
3 cups (750 mL) small shell pasta, about 300 g
1 box (300 g), frozen chopped spinach, thawed and squeezed dry
1 cup (250 mL) EACH light cottage cheese and shredded mozzarella cheese blend


Cook beef in Dutch oven over medium-high heat, breaking up with wooden spoon, until browned, about 5 minutes; drain if necessary. Stir in stewed tomatoes, breaking up with spoon. Stir in crushed tomatoes, oregano, basil, salt and 2 cups (500 mL) water; bring to boil.

Stir in pasta. Reduce heat to low, cover and simmer for 15 minutes or until pasta is cooked al dente.

Stir in spinach and cottage cheese; gently heat through, stirring occasionally. Bake or serve right away, spooning into individual bowls, topping each with some mozzarella.

To Bake: Transfer mixture to 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 10 to 15 minutes


*Other Options: Lean/Extra Lean Ground Beef Sirloin, Lean Ground Chuck or Lean/Extra Lean Ground Beef

Cook’s Notes: When baked like lasagna, this speed-scratch spoonable casserole is perfect for a buffet.


  • Serving Size: 249
  • Fat: 7 g
  • Carbohydrates: 30 g
  • Protein: 18 g