Description
A flavorful casserole made with tender ground beef, pasta, and a savory combination of seasonings and cheese. This easy-to-make dish is the perfect comfort food for a busy weeknight dinner.
Ingredients
For the Beef Lombardi Casserole:
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
- 1 cup beef broth
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups uncooked pasta (such as penne, rotini, or ziti)
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ cup ricotta cheese (optional for added creaminess)
- 2 tablespoons olive oil (for sautéing)
- Fresh basil or parsley for garnish (optional)
Instructions
Start by heating the olive oil over medium heat in a large skillet. Add the chopped onion and sauté for 3-4 minutes, until the onion becomes soft and translucent. Add the minced garlic and cook for an additional minute, allowing the garlic to become fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon or spatula. Cook the beef for 6-8 minutes, or until it is fully browned and no longer pink. Drain any excess fat from the skillet to prevent the casserole from becoming greasy.
Once the beef is browned, add the crushed tomatoes, tomato paste, and beef broth to the skillet. Stir to combine. Season the mixture with Italian seasoning, dried basil, salt, and pepper, then bring to a simmer. Reduce the heat to low and let the sauce simmer for 10-15 minutes to allow the flavors to meld together. Stir occasionally.
While the sauce is simmering, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions, making sure it is al dente. Drain the pasta and set it aside.
Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with non-stick spray or a little olive oil to prevent the casserole from sticking.
Start by spreading a thin layer of the beef and tomato sauce mixture on the bottom of the casserole dish. Then, add a layer of the cooked pasta, followed by a layer of mozzarella cheese and ricotta cheese (if using). Repeat the layers until all the ingredients are used, ending with a layer of sauce and a generous topping of shredded mozzarella and grated Parmesan.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through. The top should be golden and slightly crispy.
Allow the casserole to cool for about 5 minutes before serving. This will help it set and make it easier to cut into portions. Garnish with fresh basil or parsley, if desired, and serve hot.
- Prep Time: 20 minutes
- Cook Time: 50-55 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 20-22g
- Carbohydrates: 25-30g
- Protein: 25-27g