Lombardi Beef Bake (Print Version)

# Ingredients:

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

# Instructions:

01 - Turn your oven to 350°F and get a large skillet ready to heat with some oil over medium.
02 - Cook the beef and onion together for about 8-10 minutes. Sprinkle with pepper and salt.
03 - Mix in garlic, tomato paste, diced tomatoes, and seasonings. Let it bubble for 5 minutes.
04 - Boil noodles for 3 minutes, keeping about 2 cups of the water before draining.
05 - Blend cream cheese, sour cream, cornstarch, and half a cup of that pasta water until it's smooth.
06 - Toss the noodles with the creamy sauce and a bit more pasta water.
07 - Spread noodles into a dish, add the beef mix on top, then sprinkle over cheese.
08 - Pop the dish into the oven for 25 to 30 minutes, until you see it bubbling and golden.

# Notes:

01 - Pasta keeps cooking in the oven, so don't overboil.
02 - Hold onto the pasta water to make everything creamier.
03 - You can refrigerate this ahead of time.

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