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Creating the perfect Beef Lombardi Casserole involves more than just mixing ingredients; it’s about the art of layering that enhances both flavor and texture. To achieve a delicious and visually appealing casserole, start by evenly distributing the components in distinct layers.

Beef Lombardi Casserole

Indulge in the comforting flavors of Beef Lombardi Casserole, a beloved dish that brings families together. With layers of savory ground beef, creamy ricotta, and melty mozzarella, this casserole is perfect for gatherings or cozy weeknight dinners. Enhance your experience with aromatic herbs and hearty vegetables, all cooked to perfection. Discover the joy of creating a flavorful masterpiece that will delight even the pickiest eaters while embracing your personal twist.
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Ingredients
  

1 pound ground beef

1 medium onion, finely chopped

2 cloves garlic, minced

2 cups uncooked rotini pasta

1 can (15 oz) tomato sauce

1 can (14.5 oz) diced tomatoes, undrained

1 cup beef broth

1 tablespoon Italian seasoning

1 teaspoon salt

½ teaspoon black pepper

1 cup ricotta cheese

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil leaves, for garnish (optional)

Instructions
 

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

    Cook the Pasta: In a large pot of salted boiling water, cook the rotini according to package instructions until al dente (about 7-9 minutes). Drain and set aside.

      Sauté the Beef Mixture: In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up into small pieces (about 5-7 minutes). Drain excess fat.

        Add Aromatics: To the skillet with beef, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

          Combine Ingredients: Stir in the tomato sauce, diced tomatoes (with juice), beef broth, Italian seasoning, salt, and black pepper. Bring to a simmer and cook for about 5 minutes until heated through.

            Mix with Pasta: Gently fold the cooked rotini and ricotta cheese into the beef tomato mixture. Ensure everything is well combined.

              Layer the Casserole: In a greased 9x13 inch baking dish, spread half of the beef-pasta mixture. Sprinkle half of the mozzarella cheese over the pasta. Layer the remaining pasta mixture on top followed by the rest of the mozzarella and then the grated Parmesan cheese.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Once out of the oven, let the casserole sit for about 5 minutes. Garnish with fresh basil leaves if desired, and serve warm.

                    Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6-8