This dish has tender noodles swimming in a creamy sauce, a hearty amount of beef, and just a little heat from the Southwest tomatoes. Plus, on top of each bite is some melted cheese, perfectly browned at the edges. If that sounds tasty keep reading to find out how to make this amazing American casserole: Beef Lombardi.
The story of the name of this dish come from one of the first places to ever serve pizza in the US, Lombardi’s in New York City. It’s not part of the menu today, but they do serve pasta so I’d like to believe there’s a link to this famed restaurant. Regardless of where the name comes from this classic dish is a true crowd-pleaser and that’s true no matter where it’s served!
This casserole is a hearty take on the basic formula of pasta + tomatoes + cheese + meat. Each bite is so full of flavor, especially when you use some canned tomatoes with chilis (otherwise known as Ro-Tel).
They add just a little bit of heat. But, if you want no heat at all use canned tomatoes with basil or Italian seasonings instead.
Another twist is that this recipe uses a generous amount of Colby Jack cheese on top. I’m not convinced this aspect of the recipe has roots in Italian cooking, but it’s so tasty that I’m not going to worry about authenticity over flavor. But, in all truth I think this dish would be wonderful with just about any type of cheese on top.
Bake this is until the cheese starts to turn golden brown for the best flavor.
Oh, and I can’t forget to mention that while this makes for a tasty dinner it’s also amazing to have for leftovers!
Beef Lombardi
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1/2 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons (3 oz) tomato paste
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3 (10 oz) cans diced tomatoes & chilies (like Ro-tel), drained
- 1/4 teaspoon celery salt
- 1 (12 oz) package egg noodles
- 1 1/4 cups sour cream
- 4 oz cream cheese, softened
- 1 tablespoon cornstarch
- 2 1/2 cups Colby Jack cheese
Preparation
- Preheat oven to 350˚F. Heat oil in a large skillet over medium heat. Add onion and beef to pan. Cook for 8-10 minutes and season with salt and pepper.
- Add tomato paste, garlic, Italian seasoning, celery salt, and canned tomatoes to pan. Cook for 5 minutes or until water begins to cook off, stirring often.
- While beef mixture cooks bring a pot of water to boil and cook noodles for 3 minutes only. Reserve 2 cups cooking water. Drain and set aside.
- In mixing bowl whisk together sour cream, cream cheese, cornstarch, and ½ cup noodle water until smooth.
- Stir in noodles and remaining reserved noodle water. Pour noodle mixture into greased 9”x13” deep-sided baking dish. Sprinkle with salt and pepper.
- Top with beef mixture and level with back of spoon making sure each noodle is covered. Top with cheese. Bake for 25-30 minutes in center of oven or until cheese begins to brown.
Recipe adapted from Five Boys Baker.