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To create the perfect Beef Lombardi Casserole, it’s essential to understand the role of each ingredient. Each component contributes to the dish’s overall flavor, texture, and nutritional value. Here’s a closer look at the key ingredients that make this casserole a standout.

Beef Lombardi Casserole

Beef Lombardi Casserole is the perfect comfort food for busy weeknights! This hearty dish features seasoned ground beef, tender elbow macaroni, and a colorful veggie mix, all enveloped in a creamy cheese sauce. It's easy to make in one baking dish, making cleanup a breeze. With its rich flavors, crispy topping, and creamy filling, this casserole will please picky eaters and unify your family at the dinner table. Discover a satisfying meal that everyone will love!
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Ingredients
  

1 lb (450g) ground beef

1 cup uncooked elbow macaroni

1 can (15 oz) diced tomatoes with green chilies

1 cup beef broth

1 medium onion, chopped

2 cloves garlic, minced

1 cup corn (fresh, frozen, or canned)

1 tsp Italian seasoning

1 tsp smoked paprika

½ tsp salt

½ tsp black pepper

1 cup shredded cheddar cheese

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Brown the Beef: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon. Drain excess fat if necessary.

        Sauté Vegetables: Add the chopped onion and minced garlic to the skillet with the beef. Sauté until the onion becomes translucent, about 3-4 minutes.

          Add Additional Ingredients: Stir in the diced tomatoes with green chilies (including the liquid), beef broth, corn, Italian seasoning, smoked paprika, salt, and black pepper. Mix well, bringing the mixture to a gentle simmer.

            Combine Pasta and Beef Mixture: In a large mixing bowl, combine the cooked elbow macaroni with the beef mixture. Stir until everything is evenly coated.

              Layer the Casserole: In a greased 9x13 inch baking dish, spread half of the beef and pasta mixture. Spoon dollops of the ricotta cheese over this layer. Then sprinkle half of the cheddar cheese on top before adding the remaining beef mixture.

                Top it Off: Finish by topping with the remaining cheddar cheese and Parmesan cheese.

                  Bake the Casserole: Cover the baking dish with aluminum foil (to prevent sticking, you may want to spray the foil with cooking spray), then place in the preheated oven. Bake for 25 minutes.

                    Uncover and Broil: After 25 minutes, remove the foil and switch the oven to broil. Broil the casserole for an additional 5-7 minutes, or until the cheese is bubbly and golden brown.

                      Garnish and Serve: Once cooked, remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

                        Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings