Beef Lombardi Cheesy Casserole

This Beef Lombardi Casserole brings warmth and comfort to busy weeknights and big family gatherings alike Every bite gives you layers of tender pasta rich tomato beef sauce and creamy cheese making it one of the most satisfying and crowd pleasing dishes in my recipe box

The first time I made this was for a last minute extended family dinner and everyone asked for seconds It is now one of my most requested casseroles for get togethers

Ingredients

• Ground beef: for heartiness and protein look for fresh meat with bright red color and little excess liquid
• Medium onion: for a savory flavor base pick a firm onion with dry papery skin
• Garlic: for depth and aromatic flavor fresh bulbs with tight skins are best
• Canned diced tomatoes: for juiciness and brightness use low sodium if preferred
• Tomato paste: for a rich tomato flavor choose a deep red paste with no metallic smell
• Italian seasoning: for herbs and complexity try blends with oregano thyme and basil
• Paprika: for a gentle smoky warmth
• Sugar: optional to balance acidity only a pinch is needed taste and adjust
• Salt and pepper: for seasoning add to your taste as you go for the best results
• Sour cream: for tang and creamy texture full fat gives best richness
• Cottage cheese or ricotta: for a creamy and slightly tangy layer use ricotta for a smoother result
• Shredded cheddar cheese: for sharp cheesy flavor buy block cheese and shred for the freshest taste
• Grated Parmesan cheese: for savory and nutty undertones look for Parmigiano Reggiano if possible
• Egg noodles or penne pasta: for the classic base cook just to al dente so they hold up in baking
• Shredded mozzarella cheese: for melty bubbly topping whole milk mozzarella melts best
• Fresh parsley: optional for a bright finish select leafy green bunches with no yellowing

Step-by-Step Instructions

Prepare the Beef Mixture:

Brown the ground beef in a large skillet over medium heat until it is fully cooked breaking it up as you go and draining off any extra fat This ensures a rich meaty base without greasiness Add the finely chopped onion and minced garlic cooking for another three to four minutes until the onion softens and the garlic is fragrant Stir in the canned diced tomatoes tomato paste Italian seasoning paprika and a pinch of sugar if the sauce tastes very acidic Season with salt and pepper then reduce the heat and let everything simmer gently for about ten minutes Stir occasionally to keep the mixture thick and full flavored

Make the Creamy Layer:

In a large mixing bowl stir together the sour cream cottage cheese shredded cheddar and grated Parmesan Keep mixing until everything is fully combined and smooth This combination gives the casserole its signature creamy richness and tang

Assemble the Casserole:

Preheat your oven to three hundred fifty degrees Fahrenheit which is one hundred seventy five Celsius Lightly grease a nine by thirteen inch baking dish Layer half of the cooked pasta evenly over the bottom followed by half of the beef mixture and then half of the creamy cheese mixture Repeat the layers using the rest of the ingredients Finish with a generous layer of shredded mozzarella over everything for a bubbly golden top

Bake the Casserole:

Cover the dish tightly with foil and bake for twenty minutes so all the flavors can meld Remove the foil and continue baking for another ten to fifteen minutes watching for the cheese to melt and bubble and a little golden browning on top

Serve:

Let the casserole rest for five to ten minutes before cutting so the layers set up nicely Sprinkle with fresh parsley if you want a pop of color and serve warm Either a crisp green salad or hot garlic bread makes this meal complete

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My favorite touch in this recipe is the cheesy layer with plenty of sour cream and cottage cheese It makes every bite extra creamy and is what my kids love most at the table The first time I made this dish we ended up sharing stories around the kitchen island waiting for it to cool and now it is part of our weeknight traditions

Storage Tips

Let any leftovers cool to room temperature before storing for best texture Cover the dish tightly with foil or move portions to airtight containers and refrigerate for up to three days For longer storage wrap the whole unbaked casserole well and freeze for up to three months

Ingredient Substitutions

Ricotta is a great substitute for cottage cheese if you want a smoother layer If you are low on ground beef a mix of beef and pork or even turkey works just as well Feel free to use any short pasta you like and add vegetables like sautéed mushrooms or bell peppers for extra nutrition

Serving Suggestions

This casserole is hearty enough to be the main event Serve it with a crisp green salad or steamed broccoli for freshness Garlic knots or a rustic loaf of bread are classic sides If you are making it for a party cut into squares and serve right from the baking dish

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Pro Tips

• Let the casserole rest after baking so the layers hold together when cut
• Use freshly shredded cheese for the best melt and flavor
• Simmer the beef sauce long enough for the flavors to really come together your kitchen will smell amazing

Frequently Asked Questions

→ Can I use different types of pasta?

Yes, egg noodles or penne both work well, but you can use any short-cut pasta you prefer for structure and texture.

→ How can I make it ahead of time?

Assemble the dish, cover, and refrigerate up to a day ahead. Bake as directed, adding 10 extra minutes if baking cold.

→ Is it possible to freeze before baking?

Absolutely. Assemble and freeze unbaked for up to 3 months. Thaw overnight and bake as directed for best results.

→ Can I substitute ricotta for cottage cheese?

Yes, ricotta offers a smoother texture and blends well with the cheese layer for a subtle flavor twist.

→ What sides pair well with this dish?

Fresh green salad or garlic bread are classic choices, adding crunch and freshness alongside the casserole.

→ How do I customize with extra vegetables?

Try adding sautéed mushrooms, bell peppers, or spinach between layers for color, flavor, and added nutrition.