Beef Lombardi Casserole

This is take 2 in my "The Great Spaghetti Compromise" series. This is so easy to make the night before and pop in the oven when we get home from scouts/dance/soccer/PTA/whatever the heck else calls us away from la casa.

Creamy, garlicy noodles mixed with tangy tomatoes:

Beef Lombardi Casserole

2 lb ground turkey or beef
2 cans diced tomatoes with garlic and onions OR 1 lb chopped Roma tomatoes, 1 medium onion diced, and 1 clove of garlic minced
12 oz tomato paste
1/2 to 3/4 c beef broth
1 tbs oregano
16 oz egg noodles
8 oz fat free sour cream
1/4 c grated Parmesan cheese
1 tsp garlic powder
8 oz shredded Mozzarella cheese

1. Preheat oven to 350 degrees. Spray a 13x9x2 inch baking dish with cooking spray.

2. Cook noodles according to package directions. Drain and pour into baking dish. Mix in sour cream and garlic.

3. Meanwhile, brown meat in skillet over medium-high heat. Drain and return to skillet. Mix in tomatoes (or tomatoes, onions, and garlic) and tomato paste. Pour in beef broth just until mixture is smooth but NOT soupy. It should be thick. Stir in oregano. Heat to boiling over high heat. Reduce heat and simmer 10-15 minutes.

4. Pour meat mixture over noodle mixture. Top with Mozzarella. Bake at 350 degrees 30-35 minutes, until cheese is bubbly.