clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Lombardi

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 8 to 10 servings 1x


  • 1 tablespoon olive oil
  • 1 lb. lean ground beef
  • 1/3 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 3 (10-ounce) cans Ro-tel Original Diced Tomatoes & Green Chilies, drained 
  • 1 pkg. (12 oz)  wide egg noodles
  • 1 1/4 cups sour cream
  • 4 ounces cream cheese, softened
  • 1 tablespoon cornstarch
  • 2 to 2 1/2 cups Colby jack cheese


  1. Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 13 by 9-inch baking dish.
  2. Heat oil in a large nonstick skillet over medium-high heat.  Add beef, onion, salt, and pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes. 
  3. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes.  Remove from heat and set aside.
  4. Meanwhile, bring 4 quarts water to boil in large pot.  Add noodles and cook, stirring often, for 3 minutes.  Reserve 2 cups cooking water, then drain noodles.
  5. Whisk sour cream, cream cheese, cornstarch, and 1/2 cup of the reserved cooking water together in the  now-empty pot until smooth (or you can use a bowl).  Stir in noodles, remaining 1 1/2 cups cooking water, and 3/4 teaspoon salt.
  6. Spread noodle mixture in even layer in prepared baking dish.  Spread beef mixture evenly over noodles. Sprinkle Colby Jack evenly over top.
  7. Bake until bubbling around edges and cheese is spotty brown, 25 to 30 minutes.  Let cool for 5 to 10 minutes. Enjoy!