Big Batch Beef – Beef and Pasta Florentine Bake


This recipe is a snap to make with Big Batch Beef! To make with fresh ground beef instead of Big Batch, brown 1 lb (500 g) Lean Ground Beef in the Dutch oven pot before adding the stewed tomatoes.

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Big Batch Beef – Beef and Pasta Florentine Bake

  • Author: ThinkBeef
  • Yield: Makes 10 servings 1x



3 cups (750 mL) small shell pasta, about 300 g (white or whole wheat)

1 can (19 oz/540 mL) diced Italian seasoned stewed tomatoes

1 can (28 oz/796 mL) crushed/ground tomatoes

3 cups (750 mL) Big Batch Beef

3 cups (750 mL) chopped kale

1 tsp (5 mL) EACH dried oregano and basil

½ tsp (2 mL) salt

1 cup (250 mL) cottage cheese

1 cup (250 mL) shredded mozzarella

1 cup (250 mL) Parmesan cheese blend


Cook pasta according to package directions; drain and set aside.

Meanwhile, combine stewed tomatoes, crushed tomatoes, Big Batch Beef, kale, oregano, basil and salt in a Dutch oven or large saucepan. Bring to a simmer over medium-high heat and heat through.

Remove from heat; stir in cottage cheese and reserved cooked pasta. Transfer mixture to a lightly oiled 9 x 13-inch (3 L) casserole; top with cheese and bake in 350°F (180°C) oven until bubbly, 15 to 20 minutes. Makes 10 servings.

Previous articleBig Batch Beef – So Simple Asian Style Beef
Next articleBig Batch Beef – So Simple Trendy Tortilla Beef Pie


Recipe rating
Please enter your comment!
Please enter your name here