Creamy Spinach and Ground Beef Bake – Comforting, Easy, and Satisfying

This Creamy Spinach and Ground Beef Bake is that weeknight hero you’ll want in your rotation. It’s rich, cheesy, and layered with savory ground beef and tender spinach, yet it comes together with simple steps. You get the cozy comfort of a casserole without a long ingredient list or fussy technique.

It’s great for family dinners, meal prep, or a potluck where you want something hearty that holds well. Best of all, it’s flexible, so you can tweak it to fit your taste and what you have on hand.

What Makes This Special

This bake hits the sweet spot of comfort and convenience. It’s built with everyday ingredients but tastes like something you’d get at a cozy diner.

The creamy sauce coats everything without feeling heavy, and the spinach brings a fresh, earthy note that balances the richness.

It also scales well. Make one pan for tonight and another for the freezer. The leftovers reheat beautifully, and the flavors deepen by the next day.

Shopping List

• Ground beef (1 pound, 85–90% lean)
• Olive oil or butter (1–2 tablespoons)
• Yellow onion (1 medium, diced)
• Garlic (3 cloves, minced)
• Fresh spinach (10–12 ounces) or frozen chopped spinach (10 ounces, thawed and well-drained)
• Cream cheese (6 ounces, softened)
• Heavy cream or half-and-half (3/4 cup)
• Beef broth (1/2 cup)
• Shredded cheese (2 cups total; a mix of mozzarella and sharp cheddar works well)
• Parmesan (1/4 cup, grated)
• Dijon mustard (1 teaspoon)
• Smoked paprika (1/2 teaspoon)
• Italian seasoning (1 teaspoon)
• Red pepper flakes (pinch, optional)
• Salt and black pepper (to taste)
• Fresh parsley (2 tablespoons, chopped, optional for garnish)

Step-by-Step Instructions

1. Preheat and prep the pan. Heat your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish or similar casserole pan.

2. Cook the beef. Warm a large skillet over medium-high heat. Add olive oil, then the ground beef. Season with salt and pepper.

   Cook, breaking it up, until browned with no pink left, about 6–8 minutes. Drain excess fat if needed.

3. Sauté the aromatics. Push the beef to one side. Add a bit more oil if the pan is dry.

   Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.

4. Add spinach. For fresh spinach, add in batches and toss until wilted. For frozen spinach, make sure it’s thawed and squeezed dry, then stir in.

   Season lightly with salt.

5. Build the creamy sauce. Reduce heat to medium-low. Add cream cheese and stir until it melts into the beef and spinach. Pour in heavy cream and beef broth.

   Add Dijon, smoked paprika, Italian seasoning, and red pepper flakes if using. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt and pepper.

6. Cheese it up. Stir in 1 cup of shredded cheese until just melted.

   The mixture should be creamy but not soupy; let it bubble gently another minute if it looks thin.

7. Assemble the bake. Transfer the mixture to the prepared baking dish. Top evenly with the remaining 1 cup of shredded cheese and the Parmesan.
8. Bake. Place on the center rack and bake for 18–22 minutes, until bubbling around the edges and the top is melted and lightly golden.
9. Rest and garnish. Let the bake rest 5–10 minutes to set. Sprinkle with chopped parsley before serving.
10. Serve. Spoon into bowls or plates.

    It’s great on its own or alongside a simple green salad, roasted vegetables, or buttered noodles.

How to Store

Let the bake cool to room temperature. Cover tightly or transfer to airtight containers. Refrigerate for up to 4 days. Reheat in the microwave in 45–60 second bursts, stirring as needed, or in a 350°F (175°C) oven until warmed through.

For longer storage, freeze up to 2 months. Wrap the whole dish well, or freeze portions. Thaw overnight in the fridge, then reheat.

If the sauce looks thick after thawing, stir in a splash of cream or broth to loosen it.

Why This is Good for You

• Protein-rich: Ground beef brings staying power and helps keep you full.
• Spinach benefits: Packed with iron, vitamin K, folate, and antioxidants.
• Balanced fats: The dairy adds creaminess and helps with fullness; you can lighten it with half-and-half or reduce cheese if you prefer.
• Lower-carb friendly: No pasta or rice in the base, making it a solid option for carb-conscious meals.

Common Mistakes to Avoid

• Not draining spinach: Excess water dilutes the sauce. Squeeze frozen spinach very well; if using fresh, cook off moisture.
• Skipping the rest time: Cutting in too soon can make it look loose. Let it sit a few minutes to set.
• Overcooking the bake: Once it’s bubbling and golden, it’s done.

  Extra time can dry it out.

• Under-seasoning: Taste the sauce before baking. The cheese adds salt, but the beef and spinach need seasoning too.
• Using very lean beef without fat adjustment: If using extra-lean beef, add a tablespoon of oil or a bit more cream for richness.

Alternatives

• Protein swaps: Use ground turkey, chicken, or pork. For a lighter feel, turkey works well with a touch more seasoning.
• Vegetable additions: Add sautéed mushrooms, diced bell peppers, or zucchini.

  Keep total moisture in check by cooking veggies until most liquid evaporates.

• Dairy options: Swap cream cheese for ricotta or mascarpone. Use all mozzarella for extra stretch, or go with Gruyère for a deeper, nutty flavor.
• Gluten-free topping: If you want a crusty top, add crushed gluten-free pork rinds or almond flour mixed with Parmesan and a drizzle of olive oil.
• Make it spicier: Stir in a chopped jalapeño or a teaspoon of hot sauce with the seasonings.
• Add carbs if you want: Fold in cooked pasta, rice, or diced potatoes before baking for a heartier casserole.

FAQ

Can I make this ahead?

Yes. Assemble the bake up to the point of adding the cheese on top, cover, and refrigerate for up to 24 hours.

When ready, add the cheese and bake. If it’s cold from the fridge, add 5–10 minutes to the bake time.

What if I don’t have cream cheese?

Use ricotta with a splash of cream, or mascarpone for a luxuriously smooth texture. Greek yogurt can work in a pinch, but add it off heat to avoid curdling and expect a tangier flavor.

How do I prevent a watery casserole?

Squeeze spinach very well, cook off excess moisture from veggies, and let the sauce simmer briefly to thicken before baking.

Rest the baked casserole for at least 5 minutes before serving.

Can I use pre-shredded cheese?

Yes, but freshly shredded cheese melts more smoothly. Pre-shredded blends often have anti-caking agents that can make the sauce slightly less silky.

Is there a dairy-light version?

Swap heavy cream for half-and-half or evaporated milk, use reduced-fat cream cheese, and cut the cheese by one-third. The texture will be a bit lighter but still satisfying.

What sides go well with this?

A crisp green salad with a lemony vinaigrette, roasted broccoli, sautéed green beans, or garlic bread all pair nicely.

If you want a starch, buttered egg noodles are great.

Can I cook it in a skillet and skip the oven?

Yes. Use an oven-safe skillet for the whole process, then cover and cook on low until the cheese melts and it bubbles around the edges. You’ll miss the browned top, but it’s still delicious.

How can I add more flavor depth?

Brown the beef well to build fond, deglaze the pan with a splash of Worcestershire or a tablespoon of tomato paste, and use smoked paprika and a bit of Parmesan for umami.

Final Thoughts

This Creamy Spinach and Ground Beef Bake is reliable, flexible, and comforting without being fussy.

It’s the kind of recipe you can throw together on a busy night and still feel like you cooked something special. Keep the basics, customize the rest, and you’ll have a crowd-pleaser you can count on. Enjoy it fresh, enjoy the leftovers, and make it your own the next time around.