Right — let me be upfront. This one doesn’t look glamorous in the pan. But when you take a bite? It’s exactly what you want from a baked dinner.
Soft noodles, saucy beef, a cheesy layer with spinach tucked in like a secret — Mary Berry’s Beef Florentine is the kind of dish that gets wiped out fast.
We’ve all got those nights where we need to throw together a meal that feeds people, fills bellies, and maybe even makes someone go “Ooh, what’s this?” halfway through a bite. This is that. It’s cosy, cheesy, and comes together quicker than it should.
Why You Should Give This Beef Florentine Recipe A Try
- Comes together in under an hour, start to finish
- Feels like lasagna’s simpler cousin
- Spinach = vitamins = balance
- Great for feeding 6 without a fuss
- One of those “Oh, this is actually really good” dishes
Ingredients
- 2 cups medium egg noodles
- 1½ lbs ground beef
- 2 cloves garlic, chopped
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
- 2 x 8oz cans tomato sauce
- ½ cup water
- 10oz frozen chopped spinach, thawed and squeezed dry
- 8oz cottage cheese
- ¼ cup onion, finely chopped
- 2 tbsp grated Parmesan
- 8oz shredded mozzarella
How to Make Mary Berry Beef Florentine
1. Boil your noodles:
Salted water. About 8 to 10 minutes. You want them just barely al dente — they’ll keep cooking later.
2. Heat the oven:
Set it to 350°F / 175°C.
3. Brown the beef:
Medium pan, medium heat. Break it up as it cooks, drain the fat off once it’s no longer pink.
Add garlic, oregano, salt, pepper. Stir in tomato sauce and water. Let it bubble for a minute, then turn off the heat.
4. Mix the spinach layer:
In a bowl, combine spinach (really squeeze it out), cottage cheese, onion, and Parmesan.
5. Layer it all up:
In a big baking dish:
- Half the noodle-beef mix
- All the spinach-cheese stuff
- Rest of the noodle-beef mix
6. Bake:
Pop it in the oven for 15 minutes. Then pull it out, top with mozzarella, and bake 10 minutes more until it’s gooey.
Common Mistakes and How to Dodge Them
Why is it watery?
Probably the spinach. Squeeze it out like you mean it.
Too salty?
Check your tomato sauce — some brands are loud. Adjust before baking.
Mushy pasta?
You overcooked it earlier. Slightly underdo it next time.
Can I prep ahead?
Yep — assemble and keep in the fridge, bake when needed.
Storage and Reheating
Fridge:
Lasts 3 days easily in a sealed container. Good cold too (don’t judge me).
Freezer:
Wrap portions or freeze the whole tray (before or after baking). Up to 3 months.
Reheating:
- Oven: 350°F for 15–20 mins
- Microwave: 1–2 mins, cover to avoid splatter
- Air fryer: Only if you want crispy cheese edges (and who doesn’t?)
Frequently Asked Questions
Q: Can I use fresh spinach?
Yes — just wilt it and squeeze out the water. It’ll be about 5–6 handfuls worth.
Q: Can I swap the beef?
Sure. Turkey, chicken, even veggie mince works. Adjust seasoning a bit.
Q: Can I make it ahead?
Absolutely. Even better the next day, to be honest.
Q: What else could I add?
Chopped mushrooms or red peppers are lovely. Just sauté them first so they don’t leak water in the bake.
Nutrition Facts (Per Serving – Based on 6 Servings)
- Calories: 574 kcal
- Fat: 39g
- Saturated Fat: 18g
- Cholesterol: 137mg
- Sodium: 1110mg
- Carbs: 17g
- Fiber: 3g
- Sugars: 4g
- Protein: 38g
- Calcium: 428mg
- Iron: 4mg
Try More Mary Berry Recipes:
Mary Berry Beef Florentine
Description
This Mary Berry Beef Florentine is a baked noodle casserole layered with beef, tomato sauce, spinach, cottage cheese, and mozzarella. It’s simple, satisfying, and ready in under an hour — perfect for weeknight dinner or feeding a hungry group.
Ingredients
Instructions
- Boil noodles until al dente, drain.
- Preheat oven to 350°F (175°C).
- Brown beef in a skillet. Drain fat. Stir in garlic, oregano, salt, pepper, tomato sauce, and water. Simmer briefly, then add noodles.
- In a bowl, mix spinach, cottage cheese, onion, and Parmesan.
- In a baking dish, layer half the beef-noodle mix, then spinach mixture, then the rest of the beef-noodle mix.
- Bake 15 minutes. Top with mozzarella. Bake another 10 minutes until melted.
Notes
- Use ricotta instead of cottage cheese if preferred
- Undercook the pasta slightly — it keeps its bite
- Freezes beautifully — just reheat with a splash of water if dry
- Want it spicier? Add chilli flakes to the meat sauce