Mushroom Mania Marzetti for Mom |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Tasty, yet simple, and easy to digest, this is my elderly Mom's favorite casserole. I adapted it from Johnny Marzetti in Jean Anderson's The American Century Cookbook . My Mom asked me to double the mushrooms; the baby Portabella mushrooms available at Costo or Sam's are a hit in this casserole. Use low-sodium tomato sauce and Cabot's cheese to reduce the amount of sodium. Anyone else can slash my preparation time, I am the slowest chopper in the Western Hemisphere. Ingredients:
1 1/2 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) |
1 lb extra lean ground beef (or ground venison) |
1 3/4 cups low-sodium tomato sauce |
3/4 lb extra-sharp cheddar cheese (cabot brand preferred, coarsely shredded) |
1/2 lb bow tie pasta (or elbow macaroni) |
Directions:
1. 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.
2. Preheat oven to 350°F.
3. Lightly grease 11 x 7 x 2-inch baking dish (or two 8x8-inch pans) and set aside.
4. Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
5. Add onion and garlic. Stir-fry until limp, about 3 minutes.
6. Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
7. Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
8. I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
9. Off heat, mix in tomato sauce and all but 1 cup cheese.
10. Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
11. Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
12. Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.
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