Beef Lombardi

Photo: WayTasty

Yield: Makes 6 servings
Recipe from Southern Living

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Recipe Time

Hands On: 25 Minutes
Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 642
  • Fat: 38.9g
  • Saturated fat: 19.8g
  • Monounsaturated fat: 10.6g
  • Polyunsaturated fat: 1.4g
  • Protein: 34.8g
  • Carbohydrate: 40.2g
  • Fiber: 4.8g
  • Cholesterol: 136mg
  • Iron: 3.9mg
  • Sodium: 1540mg
  • Calcium: 516mg


  • 1 (8-oz.) package medium egg noodles
  • 1 pound lean ground beef
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon dried Italian seasoning
  • 1 (6-oz.) can tomato paste
  • 1 (14 1/2-oz.) can diced fire-roasted tomatoes
  • 1 (3-oz.) package cream cheese, softened
  • 1/2 cup sour cream
  • 4 green onions, chopped
  • 1/2 cup (2 oz.) shredded Italian six-cheese blend


  1. 1. Preheat oven to 350°. Prepare egg noodles according to package directions.
  2. 2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.
  3. 3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.
  4. 4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.
  5. 5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.
  6. 6. Bake at 350° for 25 minutes or until hot and bubbly.
  7. Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.

For an easy side, whisk together 1/2 cup bottled balsamic vinaigrette dressing, 1 Tbsp. chopped fresh basil, and 1 Tbsp. honey until blended. Serve over mixed greens.

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