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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe is from a magazine I read not too long ago. Since I had never heard of the word Lombardi, I did some 'research' and found that there is a restaurant called Lombardi's. Lombardi's claims to be America's oldest pizzeria (it opened in 1897 in New York). It is still popular because of its beautiful, smoky-crusted pizza with fresh tomatoes and mozzarella. The genius of this pizza starts with the crust, which is black and crispy on the underside, but gives way to a wonderfully soft, yeasty interior. So, I'm pretty sure that this recipe was inspired by Lombardi's pizza! It is pretty spicy and doesn't taste 'pizza-y' but I like it! Ingredients:
1 lb lean ground beef |
1 (14 1/2 ounce) can diced tomatoes |
1 (10 ounce) can diced tomatoes with mild green chilies (i used a 14/5 ounce can) |
2 teaspoons sugar |
2 teaspoons salt |
1/4 teaspoon black pepper, freshly ground |
1 (6 ounce) can tomato paste |
1 bay leaf |
6 ounces medium egg noodles |
6 green onions, chopped |
1 cup reduced-fat sour cream |
4 ounces shredded reduced-fat mozzarella cheese |
1/2-1 cup shredded reduced-fat cheddar cheese |
1/2-1 cup shredded parmesan cheese |
cooking spray |
Directions:
1. Cook ground beef until no longer pink, then drain.
2. Stir in diced tomatoes, diced tomatoes with green chilies, sugar, salt, and pepper.
3. Cook for 5 minutes.
4. Add tomato paste and bay leaf, and simmer for 30 minutes.
5. Cook the egg noodles according to package directions; drain.
6. Combine cooked noodles, chopped green onions, and sour cream until well blended.
7. Place noodle mixture in bottom of a 13 by 9 inch baking baking dish lightly coated with cooking spray.
8. Top with beef mixture; sprinkle evenly with cheeses.
9. Cover with aluminum foil and bake at 350° for 35 minutes.
10. Uncover and bake 5 minutes more.
11. Enjoy!
12. If you want, you can garnish it with fresh parsley sprigs!
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