Ingredients for Beef Lombardi
- 1 lb Lean Ground Beef
- 1 (28 ounce) can Diced Tomatoes
- 1 (10 ounce) can Diced Tomatoes With Mild Green Chilies
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Tomato Paste
- 1 Bay Leaf
- 1 (16 ounce) package Medium Egg Noodles
- 1/4 cup chopped Green Onions
- 1/2 cup Reduced Fat Sour Cream
- 1 1/2 cups shredded Reduced Fat Mozzarella Cheese
- Reduced Fat Cheddar Cheese (Not used in recipe)
- 1/2 cup shredded Parmesan Cheese
- Cooking Spray (as needed)
- 1 fresh parsley sprig (optional garnish)
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How to Make Beef Lombardi
- Brown 1 lb ground beef in a large skillet over medium-high heat until no longer pink. Drain off any excess grease.
- Stir in 1 (28 ounce) can diced tomatoes, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook for 5 minutes, stirring occasionally.
- Add 2 tablespoons tomato paste and 1 bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.
- While the beef simmers, cook 1 (16 ounce) package egg noodles according to package directions. Drain well.
- In a large bowl, combine the cooked noodles, 1/4 cup chopped green onions, and 1/2 cup sour cream. Mix until well blended.
- Lightly grease a 13x9 inch baking dish with cooking spray.
- Spread the noodle mixture evenly in the prepared baking dish.
- Top with the beef mixture.
- Sprinkle evenly with 1 1/2 cups shredded mozzarella cheese and 1/2 cup shredded Parmesan cheese.
- Cover the baking dish with aluminum foil.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes.
- Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let stand for 10 minutes before serving. Garnish with fresh parsley sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
68 g
Sugar
33g
Fat
48g
Carbs
7g