Beef Lombardi

Preheat your oven to 350°F (175°C).

In a large skillet, cook the ground beef, onion, and bell pepper over medium heat until the meat is browned and the vegetables are tender. Drain any excess fat.

Stir in the diced tomatoes, diced tomatoes and green chilies, tomato paste, garlic, oregano, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

Meanwhile, cook the egg noodles according to package instructions and drain.

In a large bowl, combine the cooked noodles and sour cream, mixing well.

In a greased 9×13 inch baking dish, layer half the noodle mixture, half the beef mixture, half the cheddar cheese, and half the mozzarella cheese.

Repeat the layers with the remaining noodles, beef mixture, and cheeses.

Bake in preheated oven for 30 minutes, or until cheese is melted and bubbly.

Garnish with chopped fresh parsley before serving.

For picky eaters, you can mix the veggies into the beef mixture, so they meld with the flavors and are less noticeable. If you’re looking for a bit more spice, add a teaspoon of chili powder or replace the mild diced tomatoes and green chilies with a hot version. You can also swap out the ground beef for ground turkey or chicken for a lighter version. For a gluten-free option, use gluten-free pasta. This dish works well as a make-ahead meal; simply assemble it a day in advance and bake it when you’re ready to serve.