Beef Lombardi Casserole
Beef Lombardi Casserole
Ingredients
For the Pasta
- 12 ounces mafalda pasta
- 1 teaspoon salt, for pasta water
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 1 carrot, medium, diced
- 3 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 28 ounces
- 1/2 cup beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 1 tablespoon butter, for greasing dish
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the mafalda pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min
- 4
Add the diced onion and carrot to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min
- 5
Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 6
Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, granulated sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min
- 7
In a large bowl, combine the cooked mafalda pasta with the meat sauce. Add 1 cup of shredded mozzarella cheese and the grated Parmesan cheese, stirring gently until everything is well combined.
⏱️ 5 min
- 8
Spread half of the pasta mixture into the prepared baking dish. Top with 1 cup of shredded mozzarella cheese. Layer the remaining pasta mixture over the cheese, then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
⏱️ 5 min
- 9
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375
- 10
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375
- 11
Let the casserole rest for 5-10 minutes before serving to allow it to set and make for easier scooping.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Lombardi Casserole
Ingredients
For the Pasta
- 12 ounces mafalda pasta
- 1 teaspoon salt, for pasta water
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, diced
- 1 carrot, medium, diced
- 3 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 28 ounces
- 1/2 cup beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Assembly
- 1 tablespoon butter, for greasing dish
- 3 cups shredded mozzarella cheese, divided
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the mafalda pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.
⏱️ 8 min - 4
Add the diced onion and carrot to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened.
⏱️ 7 min - 5
Stir in the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 6
Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, granulated sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
⏱️ 10 min - 7
In a large bowl, combine the cooked mafalda pasta with the meat sauce. Add 1 cup of shredded mozzarella cheese and the grated Parmesan cheese, stirring gently until everything is well combined.
⏱️ 5 min - 8
Spread half of the pasta mixture into the prepared baking dish. Top with 1 cup of shredded mozzarella cheese. Layer the remaining pasta mixture over the cheese, then sprinkle the remaining 1 cup of mozzarella cheese evenly over the top.
⏱️ 5 min - 9
Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
⏱️ 20 min•🌡️ 375 - 10
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
⏱️ 15 min•🌡️ 375 - 11
Let the casserole rest for 5-10 minutes before serving to allow it to set and make for easier scooping.
⏱️ 10 min