Casserole Napoli

Pat Duran


This can be made ahead of time and frozen, if desired;for that busy day of company drop in.


★★★★★ 1 vote

6 to 8 servings
25 Min
40 Min


  • 1 1/2 lb
    lean ground beef
  • 1 tsp
  • 1/2 c
  • 29 oz
    can tomato sauce
  • 1 c
  • 1 tsp
  • 8 oz
    pasta,noodles or elbow macaroni
  • Two-10 oz
    pkgs.thawed spinach,squeezed dry
  • 1 c
    ricotta or cottage cheese
  • 1/2 c
    dairy sour cream
  • 1/4 c
    parmesan cheese, grated

How to Make Casserole Napoli


  1. Lightly brown meat in a large skillet. Add salt and onion and cook about 5 minutes. Add tomato sauce, water and oregano. In another pan, cook noodles until al-dente; drain, add to beef mixture. Combine sour cream and ricotta cheese. In a 9x13-inch casserole dish, layer half of the noodle mixture, add the spinach in a layer and dollop 1/2 of the sour cream mixture. Top with remainder of noodles and rest of sour cream mixture. Sprinkle with Parmesan cheese. Bake at 375^ for 30-40 minutes.

Printable Recipe Card

About Casserole Napoli

Course/Dish: Beef Pasta Casseroles
Main Ingredient: Vegetable
Regional Style: Italian
Other Tag: Quick & Easy

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