Beef Lombardi Casserole

I make this beef Lombardi casserole when I want a hearty, cheesy baked pasta dish that feeds a crowd. With layers of seasoned ground beef, tender noodles, rich tomato sauce, and creamy cheese, it’s classic comfort food at its best.

Why You’ll Love This Recipe

I love how this casserole is a complete meal in one dish—protein, carbs, and plenty of cheese. It’s easy to make ahead, freezes well, and the flavors get even better the next day. It’s the kind of dinner that makes the whole kitchen smell amazing while it bakes.

Ingredients

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

• 1 lb ground beef

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 2 tbsp tomato paste

• 1 tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt (or to taste)

• ¼ tsp black pepper

• 8 oz egg noodles or elbow macaroni

• 1 cup sour cream

• 1 cup cottage cheese

• 2 cups shredded cheddar cheese

• 2 cups shredded mozzarella cheese

• Optional garnish: chopped parsley

Directions

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

2. I cook the noodles in salted water until just al dente, then drain and set aside.

3. In a large skillet over medium-high heat, I cook the ground beef and onion until the beef is browned and the onion is soft. I drain any excess grease.

4. I stir in the garlic, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, paprika, salt, and pepper. I let it simmer for about 10 minutes so the flavors meld.

5. In a bowl, I combine the sour cream and cottage cheese, mixing until smooth.

6. To assemble, I spread half of the cooked noodles in the baking dish, top with half the sour cream mixture, half the meat sauce, and half the cheddar and mozzarella cheeses. I repeat the layers with the remaining ingredients.

7. I cover the dish with foil and bake for 20 minutes, then uncover and bake another 10–15 minutes until the cheese is melted and bubbly.

8. I let it rest for 5–10 minutes before serving, garnishing with parsley if desired.

Servings and timing

• Servings: I usually make 8 servings.

• Timing: Prep time is about 20 minutes, cook time roughly 35 minutes, so total time is around 55 minutes.

Variations

• I sometimes use ground turkey or chicken instead of beef.

• Adding chopped spinach or mushrooms to the sauce gives it extra veggies.

• I’ve swapped the cheddar for Monterey Jack or Colby cheese for a milder flavor.

• For a little heat, I stir red pepper flakes into the meat sauce.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the casserole with foil and warm it in a 350°F oven until heated through, or I microwave individual portions. It also freezes well for up to 3 months—I thaw overnight in the fridge before reheating.

FAQs

Can I make this ahead of time?

Yes—I assemble it up to a day ahead, cover it, and refrigerate until I’m ready to bake.

Do I have to use cottage cheese?

No—I sometimes replace it with ricotta for a smoother texture.

Can I use a different pasta shape?

Absolutely—penne, rotini, or shells all work well.

How do I prevent the noodles from getting mushy?

I cook them just to al dente so they stay firm after baking.

Can I make it gluten-free?

Yes—I use gluten-free pasta and check that my sauces and seasonings are gluten-free.

Conclusion

I enjoy making this beef Lombardi casserole because it’s warm, cheesy, and satisfying—exactly what I want from a baked pasta dish. It’s easy to prepare, feeds a crowd, and makes great leftovers, which means I get to enjoy it more than once.