Description
Beef Lombardi Casserole is a hearty, cheesy baked pasta dish featuring seasoned ground beef, rich ricotta and mozzarella cheeses, and a savory tomato sauce. This comforting casserole is perfect for family dinners, combining layers of tender pasta, flavorful meat sauce, and melty cheese baked to golden perfection.
Ingredients
Scale
Meat and Sauce
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 1 can (4 oz) sliced mushrooms (optional)
- 1 tbsp Italian seasoning
- Salt and pepper, to taste
- 1 tsp red pepper flakes (optional)
Pasta
- 2 cups uncooked pasta (rotini, penne, or elbow macaroni)
Cheese Mixture
- 2 cups ricotta cheese
- 1 cup sour cream
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Cook the Pasta: Cook 2 cups of your choice of pasta according to the package instructions until al dente. Drain well and set aside.
- Brown the Beef: In a large skillet, heat a little oil over medium heat. Add 1 pound of ground beef and cook, breaking it apart with a spatula, until fully browned and no pink remains.
- Sauté Veggies: Add the chopped onion and minced garlic to the skillet. Sauté until the onion is soft and translucent, about 3-5 minutes.
- Make the Sauce: Stir in 1 can (14.5 oz) diced tomatoes, 1 can (6 oz) tomato paste, 1 tablespoon Italian seasoning, and the optional 4 oz sliced mushrooms. Let the mixture simmer for 5 to 7 minutes until it thickens slightly. Season with salt, pepper, and 1 teaspoon red pepper flakes if using, adjusting to your taste.
- Prepare Cheese Mixture: In a separate bowl, combine 2 cups ricotta cheese, 1 cup sour cream, and half (1 cup) of the shredded mozzarella cheese. Mix until smooth and well combined.
- Assemble the Casserole: In the greased baking dish, layer the cooked pasta evenly on the bottom. Spread the beef and tomato sauce mixture over the pasta. Then, evenly spread the cheese mixture over the beef layer.
- Add Toppings: Sprinkle the remaining 1 cup shredded mozzarella cheese and 1 cup grated Parmesan cheese on top to create a golden crust when baked.
- Bake: Cover the casserole loosely with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese on top is bubbly and golden brown.
- Serve: Allow the casserole to rest and cool for a few minutes before serving. Garnish with fresh basil or parsley if desired for a fresh, herbaceous finish.
Notes
- You can assemble the casserole a day ahead of time and refrigerate it covered. Bake it fresh the next day for convenience.
- For added nutrition and flavor, consider adding chopped bell peppers, zucchini, or spinach to the beef mixture during sautéing.
- Ground turkey or chicken can be substituted for ground beef for a leaner option.
- If you prefer a spicier dish, increase the amount of red pepper flakes according to your taste.
- Use good quality shredded mozzarella and freshly grated Parmesan for best melting and flavor results.
