I would love to tell you the origin of Beef Lombardi but there are too many competing stories and nobody knows which is true.
Here’s what I do know!
It’s a vintage recipe…it’s been around for awhile!
It’s DELICIOUS. Like seriously good. There have been some updates over the years. Most people use Rotel tomatoes with chilis these days, which gives this a nice little zing.
The unique thing about this dish is the creamy pasta as the base…egg noodles mixed in a slurry of sour cream and cream cheese. Then add the rich meaty sauce on top and end with cheese.
It is absolute perfection on a chilly week night!
Start with ground beef (or ground turkey…but then you have to call it “Turkey Lombardi”).
Add the onions and garlic in to make one of my core memory smells of my youth. This seems to be the basis for a lot of meals my mom cooked and the smell takes me right back home.
Then add in tomato paste and Rotel tomatoes with green chilis. Salt and pepper to taste.
**Now this may not seem like enough seasoning, but trust me. It will surprise you!
Whisk together a slurry of sour cream, cream cheese and a little cornstarch. Stir in the cooked pasta.
Spread pasta on the bottom of the baking dish and spoon on the meat sauce.
Mix together any cheeses you want to use…colby, cheddar, mozzarella, parmesan…whatever you have on hand.
I used 3 cups, which honestly is QUITE CHEESY. Use less if you like.
Bake until bubby and the cheese is golden.
Enjoy with a green veggie and crusty bread. YUM!
If you like these recipes you may like these!
- Beef Stew
- Chili Chicken Casserole
- Cheesy Baked Ziti
- Tator Tot Casserole
- Tamale Pie
- Cabbage and Rice Casserole
- Pastitsio; Greek Pasta Casserole
- Homestead Casserole

Beef Lombardi
Ingredients
- 12 oz wide egg noodles **reserve ½ cups pasta water when draining
- 1 Tbsp olive oil
- 1 lb lean ground beef (or turkey) **but then you have to call it "Turkey Lombardi"
- ½ cup chopped onion **Or 1 tsp onion powder
- 3 tsp minced garlic **Or 1 tsp garlic powder
- 4 Tbsp tomato paste
- 3 cans Rotel with green chilis
- 1 tsp salt
- ½ tsp black pepper
- 1¼ cup sour cream
- 4 oz cream cheese
- 1 Tbsp corn starch
- 2-3 cups cheese **Any mix of cheddar or colby, mozzarella & parmesan
Instructions
- Bring water to boil according to the instructions on the pasta, but only cook for 4 minutes. Make sure and save 2 cups of the pasta water when draining. Rinse pasta and set aside.
- Preheat oven to 350°.
- Heat olive oil over medium-high heat. Add ground meat. Break apart and cook until most of pinkness is gone. Add onions and garlic and cook 2-3 minutes until onions are softened. *If using powdered onion and garlic mix and stir about 30 seconds until fragrant.
- Remove from heat and drain off any extra oil or moisture.
- Add tomato paste and Rotel tomatoes. Return to heat and bring to a boil. Reduce heat to simmer for 1-2 minutes. Add salt and pepper to taste.
- Make a slurry with the sour cream, cream cheese, cornstarch and ½ cup pasta water. Whisk until smooth. Mix the pasta into the slurry.
- Spread noodles on the bottom of a 9x13 baking dish. Spoon the meat sauce on top.Sprinkle evenly with cheese.
- Bake for 30-40 minutes until casserole is bubbly around the edges.
- Let sit for 10 minutes before serving...if you can.
I’m curious if you can make this up ahead of time and refrigerate for a few days before baking.
Yes, absolutely!