Beef Lombardi Casserole

Beef Lombardi Casserole is a comforting, old-school favorite that layers savory ground beef, pasta, tomato sauce, and a creamy cheese mixture into a bubbling, hearty bake. I love how this dish combines the rich, familiar flavors of lasagna with the simplicity of a weeknight casserole. It’s cozy, cheesy, and always a hit with the whole table.

Why You’ll Love This Recipe

I love that this casserole is a perfect make-ahead dish. It freezes beautifully and is great for feeding a crowd or stocking the freezer with future dinners. The creamy cheese layer tucked between the zesty beef and noodles is what sets it apart—rich, tangy, and irresistibly smooth. It’s a filling, satisfying meal that checks every box when I want something warm and indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef

• Onion, chopped

• Garlic, minced

• Tomato paste

• Crushed tomatoes or tomato sauce

• Diced tomatoes (optional for texture)

• Italian seasoning

• Egg noodles or pasta of choice

• Sour cream

• Cream cheese

• Shredded cheddar cheese

• Shredded mozzarella (optional)

• Salt and black pepper

• Fresh parsley or green onions (for garnish)

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I cook the pasta until just al dente, drain, and set aside.

3. In a large skillet, I sauté onion and garlic in a little oil until soft, then add the ground beef and cook until browned.

4. I stir in tomato paste, crushed tomatoes, and seasonings, letting it simmer to develop flavor.

5. In a separate bowl, I mix sour cream, softened cream cheese, and a bit of shredded cheddar until smooth.

6. To assemble, I spread half the pasta into the bottom of the dish, top with half the cheese mixture, then layer half the meat sauce. I repeat the layers and finish with more cheddar on top.

7. I bake uncovered for 25–30 minutes, or until hot and bubbly with a golden top.

8. I let it rest for 5–10 minutes before serving and garnish with parsley or green onions.

Servings and timing

This recipe serves 6–8 and takes about 45 minutes total, including prep and bake time.

Variations

• I sometimes add chopped mushrooms or bell peppers to the beef mixture.

• For a spicier version, I use spicy sausage or add red pepper flakes.

• I’ve swapped cheddar for Monterey Jack or Colby for a different flavor profile.

• To make it low-carb, I replace noodles with cooked spaghetti squash or zucchini ribbons.

• I sometimes add a layer of spinach or kale between the pasta and sauce for extra greens.

Storage/Reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I use the microwave or bake at 350°F until heated through. This casserole also freezes well—just assemble it, wrap tightly, and freeze for up to 3 months. I bake it from frozen at 375°F, covered for the first 30 minutes, then uncovered until bubbly.

FAQs

Can I use a different type of pasta?

Yes, I often use penne, rotini, or elbow macaroni—anything that holds sauce well.

Is it okay to use reduced-fat sour cream or cream cheese?

It works fine, but the full-fat versions give the best flavor and texture.

Can I make this casserole ahead of time?

Absolutely. I assemble it a day in advance, refrigerate, and then bake it when I’m ready to serve.

What sides go well with Beef Lombardi Casserole?

I like pairing it with a simple green salad, garlic bread, or steamed veggies to round out the meal.

How can I make this more kid-friendly?

I keep the seasoning mild and sometimes skip the diced tomatoes for a smoother sauce—kids tend to love the cheesy, creamy layers.

Conclusion

Beef Lombardi Casserole is one of those nostalgic, comforting meals that always brings people back for seconds. With its layers of creamy cheese, hearty beef sauce, and tender noodles, it’s everything I want in a baked pasta dish. Whether I’m feeding my family or freezing leftovers for a busy weeknight, this recipe never lets me down.

Beef Lombardi Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Baked
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This Beef Lombardi Casserole is a hearty, layered bake combining tender pasta, savory ground beef in a rich tomato sauce, and a creamy cheese blend. It’s the ultimate comfort food casserole—perfect for make-ahead meals, freezer prep, or feeding a hungry crowd with cozy, old-school flavor.

---

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 can (15 oz) crushed tomatoes or tomato sauce
• 1 can (14.5 oz) diced tomatoes (optional)
• 1 tsp Italian seasoning
• 8 oz egg noodles or pasta of choice
• ¾ cup sour cream
• 6 oz cream cheese, softened
• 1½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese (optional)
• Salt and black pepper, to taste
• Fresh parsley or green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. Cook noodles until just al dente, then drain and set aside.

3. In a large skillet, sauté chopped onion and garlic in a bit of oil until soft.

4. Add ground beef and cook until browned. Drain excess fat if needed.

5. Stir in tomato paste, crushed tomatoes, diced tomatoes (if using), and Italian seasoning. Simmer for 10 minutes.

6. In a separate bowl, mix sour cream, cream cheese, and ½ cup of cheddar until smooth.

7. Layer half the noodles in the baking dish, spread with half the cheese mixture, and top with half the meat sauce. Repeat the layers.

8. Sprinkle remaining cheddar (and mozzarella, if using) on top.

9. Bake uncovered for 25–30 minutes until hot and bubbly. Let rest 5–10 minutes before serving. Garnish with parsley or green onions.

---

Notes

• Add mushrooms or bell peppers to the beef for extra veggies.
• Use spicy sausage or red pepper flakes for heat.
• Try Monterey Jack or Colby in place of cheddar.
• For a low-carb version, swap noodles for spaghetti squash or zucchini ribbons.
• Add a layer of spinach or kale for extra greens.