Mushroom Mania Marzetti for Mom

Recipe by KateL
READY IN: 1hr 20mins
YIELD: 6 cups




  • 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°F.
  • Lightly grease 11 x 7 x 2-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.
  • I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
  • 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. (Add grated parmesan cheese if more is needed.).
  • Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.