Beef Lombardi Bake (Print Version)

# Ingredients:

01 - 1 pound of ground beef, extra lean.
02 - 12 oz egg noodles.
03 - 1 and 1/4 cups of sour cream.
04 - 3 garlic cloves, finely minced.
05 - 1/2 onion, chopped super fine.
06 - 4 tablespoons of tomato paste.
07 - 1 tablespoon of olive oil.
08 - 1/4 teaspoon of celery salt.
09 - 1 teaspoon of Italian seasoning blend.
10 - 2 and 1/2 cups of shredded Colby Jack cheese.
11 - 1 tablespoon of cornstarch.
12 - 3 cans (10 oz each) of diced tomatoes with chilies, drained of liquids.
13 - 1 teaspoon of table salt.
14 - 4 oz of softened cream cheese.
15 - 1/2 teaspoon of ground black pepper.

# Instructions:

01 - Set oven to 350°F and let it heat up. Warm oil in a large pan over medium heat.
02 - Over 8-10 minutes, cook the ground beef with onions until browned. Sprinkle in salt and pepper while cooking.
03 - Toss in garlic, tomato paste, diced tomatoes, and your seasoning mix. Let it cook for another 5 minutes.
04 - Boil the egg noodles for about 3 minutes. Don’t forget to save 2 cups of the pasta water before draining!
05 - Blend sour cream, softened cream cheese, cornstarch, and half a cup of the saved pasta water until it’s smooth and creamy.
06 - Mix the cooked noodles with your creaminess mixture, slowly adding the rest of the saved pasta water.
07 - Layer the noodles in your baking dish, then evenly spread the beef mix and sprinkle with cheese on top.
08 - Allow it to bake for 25-30 minutes until the top is bubbly with a light golden color.

# Notes:

01 - Noodles need to be slightly undercooked because the oven will finish the job.
02 - Keep the pasta water handy—it makes the sauce velvety smooth!
03 - You can prep ahead and chill in the fridge till ready to bake.

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