Craving comfort food? Look no further than this One Pot Beef Lombardi Casserole!
Imagine rich, creamy cheese melting into perfectly cooked pasta, all infused with savory beef and aromatic spices. This dish has it all—flavor, convenience, and the bonus of minimal cleanup.
It’s the kind of meal that brings everyone to the table and leaves them asking for seconds!
Why You’ll Love This Recipe
This One Pot Beef Lombardi Casserole is the ultimate comfort food, perfect for busy weeknights or cozy weekends.
Combining hearty beef, tender pasta, creamy sauce, and a cheesy topping, it’s a dish that pleases everyone at the table.
Plus, it’s all made in a single pot, meaning fewer dishes and more time to enjoy your meal.
The blend of spices, tangy tomatoes, and melty cheese creates a flavor explosion that will have your family asking for seconds (or thirds!).
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Ingredients You’ll Need
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
- 1/2 cup sour cream
- 2 cups uncooked elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
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How to Make Beef Lombardi Casserole
Start by cooking the ground beef in a large, deep skillet or Dutch oven over medium heat.
Brown the beef for about 5–7 minutes, breaking it apart as it cooks. Once the beef is browned, add the chopped onion and minced garlic to the pan. Cook for an additional 2–3 minutes until the onion becomes soft and fragrant.
Next, stir in the diced tomatoes (with their juices), tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper.
Let the mixture simmer for a moment, then pour in the beef broth. Bring the entire mixture to a gentle simmer.
Once it’s simmering, add the uncooked elbow macaroni. Stir everything well, making sure the pasta is evenly distributed throughout the sauce.
Cover the pot with a lid and cook for 10–12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender.
After the pasta is cooked, remove the pot from heat. Stir in the sour cream, mixing it thoroughly into the sauce to create a creamy texture.
Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
Place the lid back on the pot and let it sit for about 5 minutes, allowing the cheese to melt and become gooey.
Finally, garnish with chopped fresh parsley if desired, and serve the casserole warm. Enjoy the rich, comforting flavors of this one-pot meal!
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One-Pot Beef Lombardi Casserole
This One-Pot Beef Lombardi Casserole is a comforting, cheesy masterpiece that combines savory ground beef, tender pasta, and a rich, creamy sauce, all baked to perfection. Topped with melted cheddar and mozzarella, it’s a hearty dish that’s sure to satisfy every craving with every delicious bite.
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Ingredients
- 1 lb ground beef
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup beef broth
- 1/2 cup sour cream
- 2 cups uncooked elbow macaroni
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Cook the ground beef in a large, deep skillet or Dutch oven over medium heat for 5–7 minutes, breaking it apart as it cooks. Once browned, add the chopped onion and minced garlic, and cook for an additional 2–3 minutes until the onion is soft and fragrant.
- Stir in the diced tomatoes (with their juices), tomato sauce, Italian seasoning, smoked paprika, salt, and black pepper. Let the mixture simmer for a moment, then pour in the beef broth and bring it to a gentle simmer.
- Add the uncooked elbow macaroni to the pot, stirring well to ensure the pasta is evenly distributed. Cover the pot with a lid and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Remove the pot from heat and stir in the sour cream until fully combined, creating a creamy texture.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top. Place the lid back on the pot and let it sit for about 5 minutes, allowing the cheese to melt.
- Garnish with chopped fresh parsley, if desired, and serve the casserole warm.
Notes
Creaminess: For a richer, creamier texture, you can add a little extra sour cream or even a dollop of cream cheese.
Vegetable Add-ins: Want to sneak in some veggies? Try adding spinach, bell peppers, or zucchini when cooking the onion and garlic for added flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
