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Italian Style Macaroni Casserole from Evelyn Callas
This Italian-style macaroni casserole is a comforting layered pasta dish that blends savory ground beef, seasoned vegetables, and a rich tomato-mushroom sauce with a creamy spinach-ricotta filling. Topped with layers of Romano cheese and baked to perfection, it’s a hearty meal perfect for gatherings or Sunday dinners. The recipe reflects mid-century American Italian cooking, where home cooks leaned into convenience without sacrificing robust flavor. Its layered assembly and bold flavor make it both satisfying and nostalgic.
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Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American, Italian
Servings 12
Calories 455 kcal

Ingredients
  

For the Ground Beef Filling:

  • 2 lbs ground beef
  • 2 onions (medium, chopped)
  • 1 clove garlic (minced or crushed)
  • 4 oz mushrooms, (8 oz mushrooms, drained)
  • 8 oz tomato sauce
  • 6 oz tomato paste
  • 1½ tsp salt
  • 1 cup water
  • 1½ tsp mixed Italian herbs
  • ½ tsp pepper

For the Spinach Filling:

  • ½ cup salad oil
  • 20 oz frozen chopped spinach (thawed and squeezed dry)
  • 2 cups soft bread crumbs
  • ½ cup parsley (minced)
  • 1½ cups Romano cheese (grated )
  • 1 tsp rubbed sage
  • 1½ tsp salt

For Assembly:

  • 1 lb elbow macaroni ( or shell macaroni)
  • Boiling salted water (for pasta)
  • Extra Romano cheese for topping

Instructions
 

Step 1: Prepare Ground Beef Filling

  • Brown ground beef in a skillet.
  • Add onions and garlic; cook until fragrant.
  • Add mushrooms, tomato sauce, tomato paste, salt, water, herbs, and pepper.
  • Simmer gently for 15 minutes. Set aside.

Step 2: Prepare Spinach Filling

  • In a bowl, combine salad oil, chopped spinach, bread crumbs, parsley, Romano cheese, sage, and salt.
  • Mix well until fully combined.
  • Step 3: Cook the Macaroni
  • Boil pasta in salted water according to package directions.
  • Drain and set aside.

Step 4: Assemble the Casserole

  • Place ⅓ of the macaroni in a baking pan.
  • Layer half the beef filling over the macaroni.
  • Add another ⅓ of macaroni.
  • Spread all of the spinach filling.
  • Add the final ⅓ of macaroni.
  • Top with the remaining beef mixture.
  • Sprinkle with extra Romano cheese.

Step 5: Bake

  • Bake uncovered at 350°F for 30 minutes (50 minutes if previously refrigerated).
  • Let cool slightly before serving.

Tips

  • Substitute ground turkey for a lighter version.
  • Add crushed red pepper flakes for mild heat.
  • Replace Romano cheese with Parmesan or a mix of both.
  • Add ricotta to the spinach filling for a creamier texture.
  • Swap canned mushrooms for fresh sautéed mushrooms.
  • Use whole-wheat macaroni for added fiber.
  • Add basil and oregano to intensify Italian flavor.
  • Make ahead and refrigerate overnight for easy next-day baking.
  • Freeze unbaked casserole for up to 2 months.

Nutrition

Calories: 455kcalCarbohydrates: 33gProtein: 24gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 85mgSodium: 710mgPotassium: 650mgFiber: 3gSugar: 6gVitamin A: 6400IUVitamin C: 10mgCalcium: 210mgIron: 3.2mg
Keyword beef and spinach casserole, casserole, comfort food, family dinner, heirloom recipe, pasta bake, vintage recipe
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