Description
This Beef Lombardi Casserole is a comforting and hearty dish that layers tender ground beef, pasta, a rich tomato sauce, and a creamy cheese mixture. Perfect for weeknight dinners or a potluck, it’s a crowd-pleasing recipe that’s easy to prepare and incredibly satisfying.
Ingredients
Units
Scale
(Serves 6-8)
For the Beef Layer:
- 1 lb (450 g) ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
For the Creamy Layer:
- 1 cup sour cream
- 1 cup cottage cheese (or ricotta cheese for a smoother texture)
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
For the Pasta:
- 12 oz (340 g) egg noodles or penne pasta, cooked and drained
For Topping:
- 1 cup shredded mozzarella cheese
- 2 tbsp fresh parsley, chopped (optional)
Instructions
1. Prepare the Beef Mixture:
- In a large skillet, cook the ground beef over medium heat until browned and fully cooked. Drain excess fat.
- Add the chopped onion and garlic to the skillet, cooking until softened (about 3-4 minutes).
- Stir in the diced tomatoes, tomato paste, Italian seasoning, paprika, sugar (if using), salt, and pepper. Simmer for 10 minutes, allowing the flavors to meld.
2. Make the Creamy Layer:
- In a mixing bowl, combine the sour cream, cottage cheese, cheddar cheese, and Parmesan cheese. Mix well and set aside.
3. Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- In a greased 9×13-inch baking dish, layer half of the cooked pasta, followed by half of the beef mixture, and then half of the creamy cheese mixture.
- Repeat the layers with the remaining pasta, beef mixture, and creamy cheese mixture.
- Top with shredded mozzarella cheese.
4. Bake the Casserole:
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
5. Serve:
- Let the casserole rest for 5-10 minutes before serving.
- Garnish with fresh parsley if desired and serve with a side salad or garlic bread.
Notes
- Make Ahead: Assemble the casserole a day in advance, cover, and refrigerate. Bake as directed, adding an extra 10 minutes if baking from cold.
- Freezing: Freeze the assembled, unbaked casserole for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Customization: Add sautéed mushrooms, bell peppers, or spinach for extra veggies.