Beef Lombardi Casserole
A cozy and cheesy casserole loaded with tender pasta and a rich tomato beef sauce, perfect for busy weeknights or sharing with friends.
Ingredients
Main Ingredients
- 1 lb Ground beef (85 or 90% lean) Browns nicely without too much grease.
- 1 medium Onion Builds the base flavor.
- 1-2 cloves Garlic Adjust according to sensitivity.
- 15 oz Tomato sauce Adds body and texture to the sauce.
- 14.5 oz Diced tomatoes Fire-roasted for a hint of smokiness, if desired.
- 1 tbsp Italian seasoning Easy flavor win.
- 1 tsp Paprika For added depth.
- 8 oz Egg noodles or rotini Choose pasta with ridges or curls to catch sauce.
- 1 cup Sour cream Provides creamy tang; Greek yogurt can be substituted.
- 4 oz Cream cheese Soften for easier blending.
- 1 cup Cheddar cheese (shredded) Classic topping; blend with mozzarella for stretch.
- 1 tbsp Olive oil Used for cooking.
- to taste Salt For flavor enhancement.
- to taste Pepper For flavor enhancement.
Instructions
Preparation
- Boil the pasta: Salt the water well and cook until just shy of al dente. Drain and toss with olive oil.
- Brown the beef: In a large skillet over medium heat, brown the ground beef, breaking it up. Once mostly cooked, add the onion and cook until tender. Stir in garlic for the last minute.
- Build the sauce: Mix in the tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Simmer for 8 to 10 minutes, taste, and adjust seasoning as needed.
- Mix the creamy layer: In a bowl, combine sour cream and softened cream cheese with a pinch of salt and pepper until smooth.
- Assemble: In a greased baking dish, layer half of the pasta, half of the meat sauce, dollops of the sour cream mixture, and sprinkle with cheese. Repeat layers and finish with a generous layer of cheese.
- Bake: Cover with foil and bake in a preheated oven at 350°F for 20 minutes. Uncover and bake another 10 to 15 minutes until bubbly and golden. Let rest for 10 minutes before slicing.
Notes
This casserole can be prepared ahead and refrigerated for up to 24 hours before baking. It can also be frozen for up to 2 months. For variations, consider using Italian sausage, Greek yogurt, or adding vegetables like spinach or mushrooms.