Beef Lombardi

Submitted by BeccaB3c

"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!"

 

• Ready In: 1hr
• Ingredients: 15

ingredients

• 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

directions

1. Cook ground beef until no longer pink, then drain.
2. Stir in diced tomatoes, diced tomatoes with green chilies, sugar, salt, and pepper.
3. Cook for 5 minutes.
4. Add tomato paste and bay leaf, and simmer for 30 minutes.
5. Cook the egg noodles according to package directions; drain.
6. Combine cooked noodles, chopped green onions, and sour cream until well blended.
7. Place noodle mixture in bottom of a 13 by 9 inch baking baking dish lightly coated with cooking spray.
8. Top with beef mixture; sprinkle evenly with cheeses.
9. Cover with aluminum foil and bake at 350° for 35 minutes.
10. Uncover and bake 5 minutes more.
11. Enjoy!
12. If you want, you can garnish it with fresh parsley sprigs!

Reviews

[HBcook]

REALLY good!! I added a 4 ounce can of diced chiles, and 1/2 of a small onion diced. I increased the cheeses: 6 ounces of mozzarella; 4 ounces of cheddar; and 2 ounces of parm. I layered: noodles mixture, half the cheese, meat mixture, remaining cheese. Came out perfect. We each ate a whole serving!! I used extra wide egg noodles.

 

[nascarmom]

Absolutely wonderful recipe. Smells so good while it is cooking. Great leftovers too. I also use sirloin strips instead of ground beef sometimes.

 

[bernrome]

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.

 

[chefjen]

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.

 

[MrsSnax]

This recipe is apparently one of the most requested from Southern Living Magazine, and there is a reason why--it is FANTASTIC. I used full fat cheese. It's a little different than the ho-hum Italian beef bakes. Thanks for making sure everyone has this one here!