Description
A hearty and comforting Beef Lombardi Casserole perfect for cozy dinners.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups uncooked elbow macaroni
- 2 cups beef broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the beef is no longer pink. Drain excess fat.
- Stir in the tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Bring to a simmer.
- Add the uncooked elbow macaroni and beef broth to the skillet. Stir well to combine.
- Cover the skillet and let it simmer for about 10 minutes, stirring occasionally, until the macaroni is tender and most of the liquid is absorbed.
- Remove from heat and stir in half of the mozzarella cheese.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella cheese and sprinkle with Parmesan cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For a spicier version, add 1 teaspoon of red pepper flakes or diced jalapeños to the beef mixture.
- Substitute ground turkey or chicken for a lighter option, and use whole wheat pasta for added fiber.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg