Amish Frolic Casserole

Amish Frolic Casserole–an easy Instant Pot pasta dinner made with ground beef, medium pasta shells, tomato basil sauce, fresh spinach, mushrooms and melty cheddar cheese.

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Amish Frolic Casserole

This recipe is adapted from Amish Frolic Casserole on Amish 365. The author states, “More common than barn-raisings in Amish settlements are ‘frolics’ where maybe a dozen people might gather to complete a garden, paint, or plow. These are smaller projects and smaller gatherings where having a small group of people can really move along a project. These gatherings are done in the spirit of goodwill and fellowship and a big meal is often served to the helpers.” So if you have a small crowd to feed try making this hearty and delicious pasta dish! It has tons of flavor, and I think a big part of that comes from the pasta sauce. I like using Mezzetta Tomato Basil Sauce…but use your favorite brand since it flavors the whole dish. The spinach is an easy way to add a little nutrition and a pop of color without changing the flavor much. I froze some of the leftovers in individual deli containers*, and they’ve been perfect for easy lunches or dinners on those days when I just don’t feel like cooking.

Ingredients/Substitution Ideas

• Lean ground beef–or ground turkey
• Onion–or shallot
• Garlic–or garlic powder (about 1 teaspoon)
• Kosher salt
• Black pepper
• Italian seasoning
• Beef broth–or chicken broth
• Medium pasta shells–or elbow macaroni, rotini or penne
• Tomato basil pasta sauce–or any favorite jarred pasta sauce
• Canned sliced mushrooms–or 6 oz fresh sliced mushrooms
• Fresh spinach–or frozen spinach
• Shredded cheddar cheese–or mozzarella, Monterey Jack or an Italian cheese blend

Steps

Turn Instant Pot to sauté setting. When display says HOT add in the beef and break it up. Add in the onion. Brown for 5 minutes. Drain off excess grease. Stir in the garlic, salt, pepper, and Italian seasoning. 

Pour in the beef broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot. 

Sprinkle in the pasta. Dump the pasta sauce evenly over the top. Dump in the mushrooms. Don’t stir.

Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.

Stir in the spinach and cheddar. Serve and enjoy!

Notes/Tips

• Serve with green salad or caesar salad and garlic bread.
• I used my 6 quart Instant Pot*. You can also make this in a 4 or 8 quart pot.
• Stir the spinach in after pressure cooking so it stays bright green and only needs a minute to wilt.
• Store leftovers in an airtight container* in the refrigerator for 4 days. You can freeze leftovers for up to 3 months.
• Other recipes you can make with spinach are Instant Pot Spinach Artichoke Dip and Instant Pot Spinach and Ravioli Lasagna.

Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for. 

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.