Beef Lombardi Casserole
Servings: 8
Ingredients
1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (6 oz) tomato paste
1 can (8 oz) tomato sauce
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
2 cups cooked elbow macaroni
2 cups shredded cheddar cheese
1 cup sour cream
1 cup cottage cheese
Directions
1. Preheat your oven to 350°F (175°C).
2. In a large skillet, cook the ground beef over medium heat until browned. Drain off any excess fat.
3. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 5 minutes.
4. Stir in the diced tomatoes, tomato paste, tomato sauce, salt, pepper, oregano, and basil. Allow the mixture to simmer for 10 minutes.
5. In a separate large bowl, mix together the cooked macaroni, sour cream, and cottage cheese until well combined.
6. In a 9×13-inch baking dish, layer half of the macaroni mixture, then half of the meat sauce, and then half of the shredded cheddar cheese. Repeat the layers.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
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