Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add in 1 chopped onion and sauté for about 3-4 minutes until it softens and turns translucent. Now, stir in 2 minced garlic cloves, cooking for another minute until fragrant, setting the stage for your Beef Lombardi Casserole.

Next, add 1 pound of ground beef to the skillet, breaking it up with a spatula. Cook for 6-8 minutes, stirring occasionally, until the meat is browned and no longer pink. Once browned, drain any excess fat to prevent a greasy casserole.

Incorporate 1 can of crushed tomatoes, 2 tablespoons of tomato paste, and 1 cup of beef broth into the skillet. Season with 1 tablespoon of Italian seasoning, 1 teaspoon of dried basil, and salt and pepper to taste. Bring the mixture to a simmer over low heat, letting it cook for 10-15 minutes.

While the sauce simmers, fill a separate pot with water and bring it to a boil. Add a generous pinch of salt and 2 cups of elbow macaroni, cooking until al dente, about 8-10 minutes. Once done, drain the pasta and set it aside.

Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or olive oil.

Start layering your Beef Lombardi Casserole by spooning a bit of the meat sauce to cover the bottom of the casserole dish. Add half of the cooked pasta, followed by 1.5 cups of shredded mozzarella cheese and optional ricotta cheese dollops. Repeat this layering, finishing with a layer of sauce topped with more mozzarella and grated Parmesan.

Cover the casserole dish with aluminum foil and bake for 25-30 minutes until bubbling and heated through. Carefully remove the foil and bake for an additional 10-15 minutes until the cheese is golden.

Let your casserole cool for 5 minutes before slicing into it. Garnish with chopped basil or parsley, then enjoy!