Description
Beef Lombardi Casserole is a hearty, cheesy, and comforting dish that combines layers of savory meat sauce, creamy ricotta, pasta, and melted mozzarella. This casserole is perfect for a family dinner or for meal prepping ahead of time. With a rich tomato sauce and gooey cheese topping, it’s sure to be a hi
Ingredients
Units
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 lb pasta (such as penne, rigatoni, or rotini)
- 1 (15-ounce) container ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for at least 15 minutes, or longer for a richer flavor.
- Meanwhile, cook the pasta according to package directions until al dente. Drain and set aside.
- In a large bowl, combine the cooked pasta, ricotta cheese, and Parmesan cheese. Mix well.
- Pour half of the meat sauce into the bottom of a 9×13-inch baking dish.
- Layer the pasta mixture over the sauce.
- Pour the remaining meat sauce over the pasta.
- Sprinkle the shredded mozzarella cheese over the top.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 10 minutes before serving.
- Garnish with fresh basil leaves, if desired.
Notes
- Add vegetables like mushrooms, bell peppers, or zucchini to the sauce for extra flavor.
- You can substitute Italian sausage for the ground beef, or combine both for a meaty version.
- Add a splash of red wine to the sauce for a richer taste.
- If you prefer, use cottage cheese or mascarpone instead of ricotta.
- Assemble the casserole in advance and bake it when ready.
- For a crispy topping, broil the casserole for the last 2-3 minutes of baking.
Nutrition
- Serving Size: 1 portion
- Calories: 500
- Sugar: 8g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg