Beef Lombardi

Beef Lombardi is a comforting, crowd-pleasing casserole that combines the rich flavors of seasoned ground beef, tomatoes, and Italian spices with layers of creamy cheese and tender egg noodles.

Originating as a budget-friendly, make-ahead meal, this dish has become a staple in many American households.

Its hearty texture and cheesy, savory profile make it perfect for family dinners, potlucks, or freezer meals. Topped with melted cheddar and often finished with a dollop of sour cream, Beef Lombardi offers a satisfying bite in every forkful. It's a delicious fusion of pasta casserole and Tex-Mex flair with universal appeal.

Beef Lombardi is a rich, baked casserole layered with seasoned ground beef, pasta, tomato sauce, and a creamy cheese mixture. It's perfect for feeding a crowd or preparing in advance as a freezer meal. The flavors are bold yet comforting—making it a popular choice for potlucks, weeknight dinners, or a cozy weekend meal.

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Cooking Method: Broiling, Sauteing, Simmering

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 175 C

Servings: 8

Estimated Cost: 16.00

Calories: 550 kcal

Best Season: Fall, Winter

Description

Beef Lombardi is a hearty, comforting casserole made with ground beef, tomato sauce, diced tomatoes, onions, and Italian seasonings layered with egg noodles, sour cream, and plenty of shredded cheese.

Baked to bubbly, cheesy perfection, this dish is a family favorite that's perfect for meal prep or potlucks. Its rich, savory flavors and creamy texture make it a satisfying dinner that pairs well with garlic bread or a fresh green salad.

Easy to assemble and freezer-friendly, Beef Lombardi offers a delicious twist on traditional pasta bakes, combining Italian and American comfort food traditions in one cheesy, crowd-pleasing dish.

Ingredients

1 tablespoon olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 pounds ½ (700g)
1 can (15 oz)
1 can (6 oz)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes (optional)
1 bay leaf (optional)

For the Cheese Mixture:

1 cup sour cream
1 cup small-curd cottage cheese (or ricotta for a smoother texture)
1 egg
½ teaspoon garlic powder
2 tablespoons chopped fresh parsley (or 1 tsp dried)

Other Ingredients:

8 oz egg noodles or rotini pasta
2 cups shredded cheddar cheese
½ cup grated Parmesan cheese
Butter or nonstick spray (for greasing the baking dish)

Instructions

1
Cook the Pasta
Bring a large pot of salted water to a boil. Cook the egg noodles according to the package directions until al dente. Drain and set aside. Do not overcook, as the pasta will bake further in the oven.
2
Prepare the Meat Sauce
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds, until fragrant.

Add the ground beef and cook, breaking it apart with a spoon or spatula, until it’s no longer pink. Drain any excess grease from the pan.

Next, stir in the diced tomatoes (with juices), tomato sauce, tomato paste, oregano, basil, salt, pepper, and red pepper flakes if using. Simmer the sauce uncovered on low for 10–15 minutes, letting the flavors meld and the sauce thicken.
3
Mix the Creamy Layer
In a large mixing bowl, combine the sour cream and cottage cheese. Stir until well blended.

Add a pinch of salt and pepper for extra flavor. If you prefer a smoother texture, you can use ricotta instead of cottage cheese or blend the mixture until smooth.
4
Assemble the Casserole
Preheat your oven to 350°F (175°C).

Lightly grease a 9x13-inch baking dish. Start by layering half the cooked noodles on the bottom of the dish. Spread half of the sour cream and cheese mixture over the noodles. Next, spoon half of the meat sauce over the creamy layer. Repeat with the remaining noodles, creamy mixture, and meat sauce.

Top the casserole with shredded cheddar and mozzarella cheeses, spreading evenly over the surface.
5
Bake
Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for another 10–15 minutes, or until the cheese is bubbly and slightly golden.

Let it rest for 5–10 minutes before serving to help the layers set.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 550kcal

% Daily Value *
Total Fat 35g54%
Saturated Fat 14g70%
Cholesterol 90mg30%
Total Carbohydrate 35g12%
Dietary Fiber 4g16%
Sugars 7g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Beef Lombardi is a comforting, crowd-pleasing casserole made with ground beef, pasta, tomato sauce, cheese, and a creamy sour cream mixture.

Rich, hearty, and flavorful, this dish is a favorite for both weeknight dinners and make-ahead freezer meals. Here’s everything you need to know to make the most of this classic casserole.

Cooking Tips for the Perfect Beef Lombardi

Use Lean Ground Beef:
Opt for 85–90% lean ground beef to reduce grease without sacrificing flavor. If using fattier beef, be sure to drain the excess fat after browning.
Don’t Overcook the Pasta:
Boil your egg noodles or macaroni to al dente, as they will continue to cook when baked in the oven. Overcooked pasta can turn mushy after baking.
Add Depth with Spices:
Classic Beef Lombardi recipes are mild, but you can enhance the flavor with additions like garlic powder, smoked paprika, Italian seasoning, or a pinch of red pepper flakes.
Use Full-Fat Sour Cream and Cream Cheese:
These create the creamy layer that contrasts the beef and tomato sauce. Low-fat versions can sometimes break down or become watery when baked.
Layer Thoughtfully:
The usual layers are pasta on the bottom, the sour cream/cream cheese mixture, then the meat and tomato sauce, topped with cheese. Use a wide baking dish so you get balanced layers in every bite.
Use Freshly Grated Cheese:
Pre-shredded cheese often contains anti-caking agents that affect melting. For best results, use freshly shredded cheddar or a blend of mozzarella and sharp cheddar.

Serving Tricks

Let It Rest Before Serving:
Allow the casserole to sit for at least 10 minutes after removing it from the oven. This helps the layers set, making it easier to slice and serve.
Garnish Smartly:
Sprinkle freshly chopped parsley or green onions over the top before serving for a burst of color and freshness. A dollop of sour cream or a drizzle of hot sauce can also enhance flavor.
Serve with Simple Sides:
Since the casserole is rich and hearty, balance it with light sides like a green salad, roasted vegetables, or garlic green beans. Crusty bread or garlic toast also works great for scooping up the cheesy goodness.
Perfect for Potlucks or Buffets:
Bake in a disposable aluminum pan for easy transport. You can also make individual portions in ramekins for a more elegant presentation.
Double the Batch:
It’s easy to double the recipe and freeze half. Great for meal prepping or feeding a large group.

Serving Suggestions

Beef Lombardi is a rich and filling main dish. Serve it with:

Garlic bread or crusty rolls
Steamed green beans, roasted broccoli, or a fresh green salad
A glass of red wine or iced tea for a complete dinner

It also pairs beautifully with a sprinkle of fresh parsley or basil on top for a pop of color and freshness.

Make Ahead & Freezing Tips

Make Ahead:
You can fully assemble the casserole up to 2 days in advance. Store it in the fridge tightly covered and bake it when ready.

Freezing:
Beef Lombardi freezes well before or after baking. To freeze before baking, wrap the dish in plastic wrap and foil. Freeze for up to 3 months. To cook from frozen, bake covered at 350°F for 60–75 minutes, then uncover and bake until bubbly.

Refrigerator Storage:
Let the casserole cool completely, then cover tightly with foil or plastic wrap. Store in the refrigerator for up to 4 days.

Freezer Storage:
Beef Lombardi freezes beautifully. Wrap the unbaked or baked dish tightly in foil and plastic wrap or store in a freezer-safe container. Label with the date. It can be frozen for up to 3 months.

Reheating:

From the fridge: Reheat individual portions in the microwave or warm the whole dish in a 350°F (175°C) oven for 20–25 minutes until heated through.
From frozen: Thaw overnight in the fridge, then bake at 350°F (175°C) for about 30–40 minutes. If unbaked, increase baking time by 10–15 minutes.

Avoid Soggy Leftovers:
For leftovers, reheat uncovered to prevent condensation from softening the top layer.

Leftovers:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or oven.

Recipe Tips

Use lean ground beef (90% or higher) to reduce excess grease.
Customize the cheese – You can add Parmesan, provolone, or pepper jack for more flavor.
Boost the veggies – Add chopped bell peppers, mushrooms, or spinach to the meat sauce for extra nutrition.
Don’t skip the resting time – It helps the layers firm up and makes the casserole easier to serve.

Bonus Tip: Make-Ahead Friendly

You can assemble Beef Lombardi up to 24 hours ahead of time and store it unbaked in the refrigerator. Just add 5–10 extra minutes of bake time if coming straight from the fridge.

Whether you're feeding a hungry family or prepping a cozy meal for guests, Beef Lombardi delivers comfort and flavor in every bite. It's the kind of dish that brings back memories — warm, cheesy, and irresistibly satisfying.

Keywords: Casserole, Ground Beef, Cheesy, Comfort Food, Pasta Bake,