Beef Lombardi Casserole

Introduction

Beef Lombardi Casserole is a hearty, comforting dish that combines tender ground beef, zesty tomato sauce, and a rich layer of melted cheese. Inspired by classic Italian flavors, this casserole is perfect for family dinners or potlucks. It’s easy to prepare, filling, and can be customized with your favorite vegetables or spices.

Ingredients

• 1 lb (450 g) ground beef
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper
• 2 cups cooked pasta (penne or rotini works well)
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Optional: 1/2 cup chopped bell peppers or mushrooms
• Optional: Red pepper flakes for heat

Instructions

1. Preheat oven to 375°F (190°C).
2. Cook the beef: In a large skillet, heat olive oil over medium heat. Add chopped onions and garlic; sauté until softened. Add ground beef and cook until browned. Drain excess fat.
3. Prepare the sauce: Stir in diced tomatoes, tomato sauce, oregano, basil, salt, and pepper. Simmer for 10 minutes. Optional: Add bell peppers or mushrooms.
4. Combine pasta and sauce: In a large bowl, mix the cooked pasta with the beef-tomato sauce.
5. Assemble the casserole: In a greased 9×13-inch baking dish, layer half of the pasta mixture. Sprinkle half of the mozzarella and Parmesan cheese. Add the remaining pasta mixture and top with the remaining cheese.
6. Bake: Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 10 minutes, or until the cheese is bubbly and golden.
7. Serve: Let it cool for 5 minutes before serving.

Description

This casserole is a savory combination of ground beef and pasta, layered with a flavorful tomato sauce and melted cheese. Each bite is comforting, cheesy, and satisfying, with the herbs adding a subtle Italian flair. It’s a one-dish meal that feels indulgent but is surprisingly easy to make.