Prep 20 mins
Cook 40 mins
This recipe is from a magazine I read not too long ago. Since I had never heard of the word Lombardi, I did some 'research' and found that there is a restaurant called Lombardi's. Lombardi's claims to be America's oldest pizzeria (it opened in 1897 in New York). It is still popular because of its "beautiful, smoky-crusted pizza with fresh tomatoes and mozzarella. The genius of this pizza starts with the crust, which is black and crispy on the underside, but gives way to a wonderfully soft, yeasty interior." So, I'm pretty sure that this recipe was inspired by Lombardi's pizza! It is pretty spicy and doesn't taste 'pizza-y' but I like it!
- 1 lb lean ground beef
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (10 ounce) can diced tomatoes with mild green chilies (I used a 14/5 ounce can)
- 2 teaspoons sugar
- 2 teaspoons salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1 (6 ounce) can tomato paste
- 1 bay leaf
- 6 ounces medium egg noodles
- 6 green onions, chopped
- 1 cup reduced-fat sour cream
- 4 ounces shredded reduced-fat mozzarella cheese
- 1⁄2-1 cup shredded reduced-fat cheddar cheese
- 1⁄2-1 cup shredded parmesan cheese
- cooking spray
- Cook ground beef until no longer pink, then drain.
- Stir in diced tomatoes, diced tomatoes with green chilies, sugar, salt, and pepper.
- Cook for 5 minutes.
- Add tomato paste and bay leaf, and simmer for 30 minutes.
- Cook the egg noodles according to package directions; drain.
- Combine cooked noodles, chopped green onions, and sour cream until well blended.
- Place noodle mixture in bottom of a 13 by 9 inch baking baking dish lightly coated with cooking spray.
- Top with beef mixture; sprinkle evenly with cheeses.
- Cover with aluminum foil and bake at 350° for 35 minutes.
- Uncover and bake 5 minutes more.
- If you want, you can garnish it with fresh parsley sprigs!
Absolutely wonderful recipe. Smells so good while it is cooking. Great leftovers too. I also use sirloin strips instead of ground beef sometimes.
My family and I love this. The first time I made this, I used brown sugar because I didn't realize until the very last minute that I was out of granulated. When I made it the second time, I decided to stick with the brown sugar, since it tasted great the first time around.
Very good for a casserole dish (I am normally not a fan). I made a few changes - a 14 oz. can of diced tomatoes and chiles, more black pepper, some cayenne added to beef/tomato mixture (just to taste) and garlic powder mixed in with the noodles, sour cream and green onions. My comfort food loving BF drooled, always a good thing.