Description
Beef Lombardi Casserole is a deliciously rich and savory dish featuring ground beef, tender pasta, a creamy tomato sauce, and a generous amount of melted cheese. It’s an easy-to-make casserole that’s packed with flavor, perfect for family dinners or meal prep.
Ingredients
Units
Scale
For the Casserole:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1/2 cup beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 8 oz pasta (such as penne or rotini)
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (for garnish)
Optional Add-ins:
- 1/2 cup sliced mushrooms
- 1/2 cup bell peppers, diced
- 1/2 teaspoon red pepper flakes (for heat)
Instructions
- Cook the Pasta:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions. Drain and set aside.
- Prepare the Beef Sauce:
- In a large skillet, heat a little oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 3-4 minutes.
- Stir in the diced tomatoes, tomato paste, beef broth, basil, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- (Optional) Add any additional ingredients, like mushrooms, bell peppers, or red pepper flakes, during this step.
- Assemble the Casserole:
- In a large mixing bowl, combine the cooked pasta, ricotta cheese, and the beef sauce. Stir until well combined.
- Transfer the mixture into a greased 9×13-inch casserole dish.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.
- Bake the Casserole:
- Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Remove from the oven and let the casserole rest for 5-10 minutes. Garnish with fresh parsley and serve hot.
Notes
- You can substitute the ricotta cheese with cottage cheese for a slightly lighter option.
- For extra flavor, top the casserole with a little extra Parmesan cheese before baking.
- To make it a bit spicier, add a pinch of red pepper flakes to the sauce.
- This casserole can be made ahead of time and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 500
- Sugar: 80g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg