In a skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add one diced onion and sauté for 3-4 minutes until it turns translucent and fragrant. Add 2 minced garlic cloves and cook for an additional minute.

Add one pound of ground beef to the skillet with the sautéed onions and garlic. Cook the beef for about 6-8 minutes, breaking it up until fully browned. Drain excess fat.

Stir in a 28-ounce can of crushed tomatoes, 2 tablespoons of tomato paste, and 1 cup of beef broth. Season with 1 teaspoon each of Italian seasoning, dried basil, salt, and black pepper. Simmer for 10-15 minutes.

While the sauce simmers, bring a large pot of salted water to a boil. Cook 8 ounces of medium shells or rotini pasta until al dente, about 8-10 minutes. Drain and set aside.

Preheat your oven to 375°F (190°C). In a greased casserole dish, layer half of the beef sauce, followed by half of the cooked pasta, then sprinkle with mozzarella cheese. Repeat layering with remaining beef sauce and pasta.

Cover with foil and bake for 25-30 minutes. After baking, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

Let the Beef Lombardi Casserole cool for about 5 minutes before cutting into it. Garnish with fresh basil or parsley.