Description
This Beef Lombardi Casserole is the ultimate comfort food, featuring tender pasta, a rich and savory beef sauce, and layers of gooey cheese. It’s an easy-to-make dish that’s perfect for family dinners or casual gatherings.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked pasta (such as elbow macaroni or ziti)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Prepare the Beef Sauce:
- In a large skillet, heat a bit of olive oil over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the beef, cooking until the onion becomes soft and translucent.
- Stir in the tomato sauce, diced tomatoes, oregano, basil, and red pepper flakes (if using). Simmer for about 10 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
- Prepare the Casserole:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the cooked pasta with the ricotta cheese, half of the shredded mozzarella, and Parmesan cheese.
- In a greased 9×13-inch casserole dish, spread half of the pasta mixture. Top with half of the beef sauce. Repeat the layers with the remaining pasta and beef sauce.
- Sprinkle the remaining mozzarella cheese on top of the casserole.
- Bake:
- Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the casserole rest for 5-10 minutes before slicing and serving. Enjoy!
Notes
- Feel free to add sautéed vegetables like bell peppers or mushrooms for extra flavor.
- If you prefer a spicier casserole, increase the red pepper flakes or add diced jalapeños to the sauce.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days. It can also be frozen for up to 3 months—just be sure to let it cool before covering and freezing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 400
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g