Beef Lombardi

Beef Lombardi

A Hearty Italian Casserole


  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)


  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large skillet over medium heat, brown the ground beef until cooked through. Drain excess fat.
  3. Add the chopped onion and minced garlic to the skillet; sauté until the onion is translucent.
  4. Stir in the tomato sauce, tomato paste, diced tomatoes, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
  5. Meanwhile, cook the elbow macaroni according to the package instructions until al dente. Drain.
  6. In the prepared baking dish, layer half of the cooked macaroni, followed by half of the meat sauce, and half of the shredded mozzarella. Repeat the layers.
  7. Sprinkle the top with grated Parmesan cheese.
  8. Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
  9. Garnish with fresh basil leaves if desired. Let it rest for a few minutes before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

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