Johnny Marzetti Updated
photo by Lavender Lynn
- Ready In:
- 1hr 35mins
- 3 tablespoons olive oil
- 1 large sweet onion (peeled and chopped)
- 3 large garlic cloves (minced)
- 3⁄4 lb baby portabella mushrooms (wiped clean and thinly sliced)
- 2 lbs extra lean ground beef
- 3 1⁄2 cups tomato sauce
- 1 1⁄2 lbs sharp cheddar cheese (coarsely shredded)
- 1 lb bow tie pasta (or elbow macaroni)
- Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease 14 x 11 1/2 x 2 1/4-inch baking dish (or two 8x8-inch pans) and set aside.
- Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
- Add onion and garlic. Stir-fry until limp, about 3 minutes.
- Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
- Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
- Off heat, mix in tomato sauce and all but 1 cup cheese.
- Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
- Scatter remaining 1 cup cheese on top.
- Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.
Questions & Replies
Got a question? Share it with the community!
This was yummy, Kate! I'm glad I tagged it for PRMR. I did make some adjustments, but mostly to amounts, not ingredients. I used an 8 oz pkg of mushrooms, and only 1 lb of ground beef instead of 2. I also cut down the cheddar cheese to 1 8 oz package and thought it was plenty. I didn't have quite enough tomato sauce, so I also added 1 small can of petite diced tomatoes. I have a ton leftover, so I will be freezing some in individual servings for lunches. Thanks for posting!
RECIPE SUBMITTED BY
I love to eat yummy healthy foods!