This Eight-Layer Casserole is a cozy stack of savory components, tender noodles, meaty sauce, creamy cheese and a little crunch from the crispy bacon. With a different flavor and texture from every individual layer, it is ideal for family get-togethers, potlucks, or any time you want something easy, crowd-pleasing to eat. This golden bubbly topped casserole, baked casserole will become a family favorite.
Why You’ll Love This Eight-Layer Casserole:
Hearty and Filling: Pasta, beef, cheese and vegetables come together in this preparation to make a full, satisfying meal that is ideal for family dinners.
Flavoured up the Wazoo: Seven or Eight layers, every layer is a flavor and texture experience, from the meaty sauce to the creamy cottage cheese and crispy bacon.
Good for Meal Prep: This casserole does well made ahead of time and reheats beautifully, so good for busy weeknights. Try our PHILLY CHEESE STEAK CASSEROLE next.
Customizable: Substitute other proteins, toss in veggies, different cheeses — craft it how you wish.
Key Ingredients:
Ground Beef: To maximize flavor and minimize grease, use lean ground beef. For a lighter alternative you can use ground turkey or chicken.
Tomato sauce and paste: A combination of tomato sauce, diced tomatoes and tomato paste lends the casserole a deep, warming tomato quality. Use diced tomatoes with Italian seasoning for bonus flavor.
Rotini Pasta: Rotini’s twisty little form clings to the sauce and cheese nicely, but any other short pasta, like penne, or fusilli, works if you prefer.
Cottage Cheese: Adding cottage cheese yields a creamy layer with a slight tang. If you want, you can use ricotta as a substitute for a smoother texture.
Mozzarella Cheese: Grated mozzarella melts wonderfully, adding a gooey, cheesy layer. You may also fold in some shredded cheddar for extra flavor. If you like this, you'll love our Cheesy Hamburger Potato Casserole: A Comforting, Hearty Meal.
Spinach: Frozen, chopped spinach is a good shortcut here: just be sure to thaw and squeeze out the excess water so your casserole isn’t watery.
Bacon: Crumbled bacon brings a smoky, savory crunch. Substitute turkey bacon or a sprinkle of smoky paprika.
Full printable list of ingredients with amounts and instructions is located in the recipe card at the bottom of the post
Directions:
Step 1: Preheat the Oven
Preheat: Do an even bake and melt the cheese like crazy at 350°F (175°C).
The Best Way to Cook the Ground Beef Mixture
Cook Beef, Onion and Garlic: In a large skillet, brown the ground beef with the finely chopped onion and minced garlic.
Add a splash of water: This will allow the caramelized bits from the skillet to release and offer more flavor.
Step 3: Make the Tomato Sauce
Add the Sauce Ingredients: Stir in the tomato sauce, diced tomatoes (with juice), tomato paste, water, basil, salt and pepper.
Simmer: Bring the mixture to a simmer and let cook for about 10 minutes to let the flavors come together.
Step 4: Cook the Rotini Pasta
Cook the Pasta: In salted boiling water, cook the rotini until al dente. Drain and set aside.
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Step 5: Prepare the Cottage Cheese Mixture
Mix Ingredients: In a small mixing bowl, combine the cottage cheese with the egg, beaten. For another easy option, see our PHILLY CHEESE STEAK SLOPPY JOES.
Step 6: Put the Casserole Together
Prepare a 9×13-inch Baking Dish
Layer Ingredients:
Scatter half the rotini on the bottom.
Spread half the cottage cheese mixture over the pasta.
Add half of the meat sauce.
Sprinkle with half of the shredded mozzarella.
Repeat Layers step: Repeat with the remaining rotini, cottage cheese mixture, meat sauce, and mozzarella.
Step 7: Stir in the Spinach, Bacon and Parmesan
Top Layer:
Spread drained, thawed and chopped spinach evenly.
Scatter crumbled bacon over the spinach.
Topping with grated Parmesan to finish.
Step 8: Bake the Casserole
First Bake: Cover the casserole with aluminum foil and bake 45 minutes.
Second Bake Remove the foil or tent loosely and bake for another 15 minutes, until golden and bubbly.
Step 9: Cool and Serve
Let the casserole rest for about 10 minutes before serving. This helps it set nicely.
Serving Suggestions:
This eight-layer casserole is a hearty meal on its own, but here are some sides that go great with it:
Garlic Bread: You can never go wrong serving warm garlic bread (or breadsticks) to soak at the flavorful sauce.
Simple Green Salad: A crunchy salad with a sharp vinaigrette can brighten and balance the casserole’s richness.
Steamed Vegetables: Steamed green beans or broccoli would make a colorful and healthful balance.
Storage and Reheating Tips:
Refreezing: You can store leftovers in an air-tight container for 3-4 days in the fridge. In the future, leftover reheating can provide easy lunches or fast dinners.
Freezing: This casserole freezes well! Prepare the casserole as directed but do not bake. Tightly cover with plastic wrap and foil; freeze up to 3 months. When ready to bake, defrost overnight in the refrigerator and then bake according to instructions.
Reheat: In the oven at 350°F (175°C) until warmed through, or microwaved for individual portions. You might also like our PARMESAN MEATLOAF.
Variations and Additions:
Add Mushrooms: I use mushrooms that are sautéed along with the beef, onion and garlic to provide some earthiness.
Vegetarian: Use plant-based ground “beef” in place of the ground beef, or sauté vegetables instead of using meat, like chopped zucchini and mushrooms.
Spicy Spin: Try stirring crushed red pepper flakes into the meat sauce for heat.
Cheese Variations: You can also add in some shredded cheddar, Monterey Jack or gouda for a cheesier, heartier casserole.
Swap Out the Pasta: Feel free to use penne, ziti or rigatoni in place of the rotini.
Healthify It: Go with whole wheat pasta, low-fat cottage cheese and lean ground turkey for a lighter recipe.
Conclusion:
This Eight-Layer Casserole may be the ultimate comfort food — hearty, cheesy and stacked high with ingredient atop ingredient. Great for family dinners, potlucks or just a cozy night in at home, this casserole is a real showstopper. Plate it up, watch it disappear, take the quiet warmth and smugness it affords. Try our Pioneer Woman Cheeseburger Pie next.
What to know: This casserole will be a new go-to in your recipe rotation with its complex flavor breakdown, on top of being easy to prepare. Enjoy every flavorful bite! If you like this, you'll love our Slow Cooker Amish Ground Beef Noodle Casserole.
Eight-Layer Casserole
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Ingredients
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15 ounce can tomato sauce
- 14.5 ounce can diced tomatoes with juice
- 6 ounce can tomato paste
- 1 cup water
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 cups uncooked rotini pasta
- 1 cup cottage cheese
- 1 large egg, beaten
- 4 cups shredded mozzarella cheese
- 10 ounce package frozen chopped spinach, thawed and squeezed dry
- 8 slices bacon, cooked until crisp and crumbled
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic. Drain excess fat.
- Add tomato sauce, diced tomatoes, tomato paste, water, basil, salt, and pepper to the skillet. Simmer for 10 minutes.
- Boil the rotini pasta in salted water until al dente. Drain and set aside.
- In a small bowl, mix the cottage cheese with the beaten egg.
- Grease a 9x13-inch baking dish. Layer half of the pasta, half of the cottage cheese mixture, half of the meat sauce, and half of the mozzarella cheese. Repeat layers.
- Top with the spinach, crumbled bacon, and grated Parmesan.
- Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until golden and bubbly.
- Allow casserole to cool for 10 minutes before serving.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
