Beef Lombardi Casserole Recipe

Beef Lombardi Casserole Recipe

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The layers of flavor, from the hearty beef to the tangy tomatoes and creamy cheese, make it an absolute crowd-pleaser, perfect for weeknight dinners or casual gatherings. It’s hearty, satisfying, and brings that cozy, homemade goodness to your table with minimal fuss. Why wait? Try it tonight—you won’t believe how simple it is to whip up this delicious Beef Lombardi Casserole!

Ingredients:

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  • 1 lb Ground Beef (80/20 or 85/15 recommended for flavor) – Using quality ground beef makes a difference; you can find nutritional details on sites like the USDA FoodData Central – Ground Beef.
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 8 oz Mushrooms, sliced (optional, but traditional)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (6 oz) can Tomato Paste
  • 1/2 cup Beef Broth
  • 2 tsp Italian Seasoning
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper (or to taste)
  • 1 lb Spaghetti (or similar long pasta like linguine or fettuccine)
  • 8 oz Sour Cream (or substitute 4 oz cream cheese for extra richness) – User Tip!
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 2 tbsp Olive Oil
  • Fresh Parsley, chopped (for garnish, optional)
  • Universal Tip: Salt your pasta water generously (like the ocean!) – it seasons the pasta from the inside out.
  • Universal Tip: Use fresh garlic whenever possible for the best, brightest flavor compared to pre-minced jarred garlic.

Step-by-Step Instructions

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  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a large 9×13 inch baking dish.
  2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente (slightly firm to the bite). Why al dente? The pasta will continue cooking in the oven, and starting with al dente prevents it from becoming mushy in the final Beef Lombardi Casserole. Drain well and set aside. Properly salting the pasta water is crucial; it not only seasons the pasta itself but also enhances the flavors of the sauce that will later coat it. Imagine the pasta absorbing the saltiness, creating a harmonious blend of taste that elevates the entire dish.
  3. Sauté Aromatics & Beef: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sliced mushrooms (if using) and cook for another 2-3 minutes until fragrant and the mushrooms release their liquid. The sautéing process is where the magic begins. As the onion and garlic soften, their sweet and pungent aromas fill the kitchen, laying the foundation for the rich and savory flavors to come. Adding mushrooms adds depth and earthiness to the dish, complementing the beef beautifully.
  4. Brown the Beef: Add the ground beef to the skillet. Break it apart with a spoon and cook until browned, stirring occasionally. Drain off any excess grease. Why drain? This prevents the final casserole from being too oily. Browning the beef is essential for developing a deep, robust flavor. As the beef sizzles in the skillet, the Maillard reaction occurs, creating complex compounds that contribute to the overall richness of the sauce. Draining off the excess grease ensures that the final dish isn’t overly heavy or greasy, maintaining a pleasant texture and taste.
  5. Build the Sauce: Stir the crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper into the skillet with the beef mixture. Bring the sauce to a simmer. The crushed tomatoes provide the base of the sauce, adding sweetness and acidity. Tomato paste intensifies the tomato flavor and helps to thicken the sauce. Beef broth adds depth and richness, while Italian seasoning infuses the sauce with classic Mediterranean herbs. Salt and pepper enhance the flavors, bringing everything into balance.
  6. Simmer Sauce: Reduce the heat to low, cover, and let the sauce simmer for at least 15-20 minutes. Why simmer? This allows the flavors to meld and deepen, creating a richer tasting sauce for your Beef Lombardi Casserole. Taste and adjust seasoning if needed. Simmering the sauce is where the true magic happens. As the sauce gently bubbles, the flavors meld together, creating a harmonious blend of sweet, savory, and herbaceous notes. The longer the sauce simmers, the richer and more complex its flavor becomes.
  7. Combine & Layer: In a large bowl, combine the cooked spaghetti and the sour cream (or cream cheese, if using). Toss gently to coat the pasta evenly.
  8. Assemble the Casserole: Spread half of the spaghetti mixture into the bottom of the prepared baking dish. Top with half of the meat sauce. Sprinkle with half of the cheddar and half of the mozzarella cheese. Repeat the layers: remaining spaghetti mixture, remaining meat sauce. Layering the casserole ensures that every bite is packed with flavor and texture. The spaghetti provides a tender base, the meat sauce adds richness and depth, and the cheese creates a gooey, melted topping that’s simply irresistible.
  9. Top & Bake: Sprinkle the remaining cheddar and mozzarella cheese evenly over the top. Finish with a sprinkle of grated Parmesan cheese. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown. Ensure the casserole is heated through; a safe internal temperature for casseroles containing ground meat is generally 165°F according to Food Safety.gov – Safe Minimum Internal Temperatures.
  10. Rest & Serve: Let the Beef Lombardi Casserole rest for 5-10 minutes before slicing and serving. Why rest? This allows the casserole to set slightly, making it easier to serve neat portions. Garnish with fresh chopped parsley, if desired.

Servings Ideas

Serving your delicious Beef Lombardi Casserole is all about complementing its rich, savory flavors. As a hearty, all-in-one dish, it doesn’t need much, but the right pairings elevate the meal. A classic choice is a simple crisp green salad dressed with a light vinaigrette. The acidity and freshness cut through the richness of the cheesy, meaty pasta bake beautifully. Think mixed greens, cherry tomatoes, cucumber, and maybe some red onion slices. Another fantastic partner is warm garlic bread or crusty Italian bread – perfect for mopping up any extra sauce left on the plate!

For plating, serve generous square portions directly from the baking dish onto warm plates. A sprinkle of fresh chopped parsley or basil adds a pop of color and freshness right before serving. You could also offer extra grated Parmesan cheese at the table for those who love an even cheesier experience. This Beef Lombardi Casserole stands proudly as the centerpiece of your meal.

FAQs

  1. Can I make Beef Lombardi Casserole ahead of time?

    Absolutely! This casserole is perfect for prepping ahead. You can assemble the entire casserole up to the baking step, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to bake, remove it from the refrigerator about 30 minutes before putting it in the oven (this helps it bake more evenly). You may need to add 10-15 minutes to the baking time if baking directly from cold.

  2. How do I store and reheat leftovers?

    Leftover Beef Lombardi Casserole should be cooled, covered tightly, and stored in the refrigerator for up to 3-4 days. To reheat, you can place individual portions in the microwave (covered loosely) or reheat the entire casserole (covered with foil) in a 350°F (175°C) oven until heated through, typically 20-30 minutes. Adding a splash of water or broth before reheating can help prevent it from drying out.

  3. Can I freeze Beef Lombardi Casserole?

    Yes, this casserole freezes well. For best results, bake it first and let it cool completely. Then, cover the dish tightly with a layer of plastic wrap followed by a layer of aluminum foil, or transfer portions to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as described above. Note that pasta texture might change slightly upon freezing and reheating, but it will still be delicious.

  4. What substitutions can I make?

    This Beef Lombardi Casserole recipe is quite versatile!

    • Meat: Ground turkey, chicken, or even Italian sausage (casings removed) can be used instead of ground beef. If using leaner meats, you might need a bit more olive oil for sautéing. Want to know more about seasoning different meats? Check out this guide on using taco seasoning on chicken instead of beef for general seasoning ideas.
    • Pasta: While spaghetti is traditional, feel free to use fettuccine, linguine, penne, or rotini.
    • Cheese: Mix up the cheeses! Provolone, Monterey Jack, or a sprinkle of Fontina could be lovely additions or substitutions.
    • Veggies: Feel free to add more vegetables like chopped bell peppers or zucchini along with the onions and mushrooms.

  5. How do I know when the Beef Lombardi Casserole is done baking?

    You’ll know it’s ready when the cheese topping is fully melted, bubbly around the edges, and lightly golden brown on top. The sauce should also be bubbling gently. If you insert a knife into the center, it should come out hot. Using an instant-read thermometer is the most accurate way – aim for an internal temperature of 165°F (74°C).

  6. Can I make this vegetarian?

    Yes, you can adapt this Beef Lombardi Casserole for a vegetarian diet. Omit the ground beef and substitute with plant-based ground, extra mushrooms, lentils, or a combination of hearty vegetables like eggplant and zucchini. Ensure you use vegetable broth instead of beef broth. The rest of the recipe can remain largely the same.

Conclusion

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This Beef Lombardi Casserole is more than just a recipe; it’s a ticket to a comforting, satisfying meal that feels both special and incredibly easy to make. The combination of savory meat sauce, tender pasta, and that irresistible cheesy topping makes it a guaranteed hit for family dinners or potlucks. It’s the kind of dish that warms you from the inside out. Don’t be afraid to make it your own!

Pro Tips:

  • For extra depth of flavor, deglaze the pan with about 1/4 cup of dry red wine after browning the beef and before adding the tomatoes. Let it bubble and reduce by half.
  • Add a pinch of red pepper flakes to the sauce while simmering if you like a little touch of heat in your Beef Lombardi Casserole.
  • Use a blend of cheeses for the topping for more complex flavor – sharp cheddar, mozzarella, Provolone, and Parmesan work beautifully together.

Variations to try include adding a layer of ricotta cheese mixed with an egg and some Parmesan (similar to lasagna) between the pasta and meat sauce layers. Or, stir in some chopped spinach into the meat sauce during the last few minutes of simmering for added greens. If you enjoy hearty, easy casseroles, you might also like exploring options like this Taco Crock Pot Hashbrown Casserole. Enjoy making and sharing your delicious Beef Lombardi Casserole!

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Beef Lombardi Casserole Recipe

Beef Lombardi Casserole Recipe
Print Recipe

The layers of flavor, from the hearty beef to the tangy tomatoes and creamy cheese, make it an absolute crowd-pleaser, perfect for weeknight dinners or casual gatherings.

  • Author: Kiera
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Ingredients

Scale
  • 1 lb Ground Beef (80/20 or 85/15 recommended for flavor)
  • 1 large Onion, chopped
  • 2 cloves Garlic, minced
  • 8 oz Mushrooms, sliced (optional)
  • 1 (28 oz) can Crushed Tomatoes
  • 1 (6 oz) can Tomato Paste
  • 1/2 cup Beef Broth
  • 2 tsp Italian Seasoning
  • 1 tsp Salt (or to taste)
  • 1/2 tsp Black Pepper (or to taste)
  • 1 lb Spaghetti (or similar long pasta like linguine or fettuccine)
  • 8 oz Sour Cream (or substitute 4 oz cream cheese)
  • 2 cups Shredded Cheddar Cheese
  • 1 cup Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 2 tbsp Olive Oil
  • Fresh Parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a large 9×13 inch baking dish.
  2. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
  3. Heat olive oil in a large skillet. Sauté chopped onion for 5 minutes. Add garlic and mushrooms; cook for 2-3 minutes.
  4. Add ground beef, break it apart, and cook until browned. Drain excess grease.
  5. Stir in crushed tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Simmer on low for 15-20 minutes.
  6. In a large bowl, combine cooked spaghetti with sour cream (or cream cheese) and mix gently.
  7. Layer half the spaghetti mixture in the prepared baking dish. Top with half the meat sauce, then half the cheddar and mozzarella cheese. Repeat layers.
  8. Top with remaining cheddar and mozzarella, then sprinkle Parmesan on top.
  9. Bake uncovered for 25-30 minutes until bubbly and golden brown on top.
  10. Let rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.

Notes

Serve with a crisp green salad or warm garlic bread. Perfect make-ahead dish that reheats well. Try variations like adding ricotta, chopped spinach, or using different cheeses.

Nutrition

  • Serving Size: 1 portion
  • Calories: 520
  • Sugar: 6g
  • Sodium: 780mg
  • Fat: 32g
  • Saturated Fat: 14g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 95mg

Keywords: beef lombardi casserole, pasta bake, easy dinner, cheesy casserole

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