Beef Lombardi

Name: Beef Lombardi
Ingredients: 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

10 ingredients

8 steps

Ingredients

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

Directions

1

Preheat oven to 350°. Prepare egg noodles according to package directions.
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

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

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

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

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.
8

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.