Johnny Marzetti Updated

Ingredients

• 3 tablespoons olive oil
• 1 large sweet onion (peeled and chopped)
• 3 large garlic cloves (minced)
• 3/4 lb baby portabella mushroom (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)

Directions

1. 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. 2

   Preheat oven to 350 degrees Fahrenheit.

3. 3

   Lightly grease 14 x 11 1/2 x 2 1/4-inch baking dish (or two 8x8-inch pans) and set aside.

4. 4

   Heat olive oil in a very large heavy skillet over moderate heat 1 minute.

5. 5

   Add onion and garlic. Stir-fry until limp, about 3 minutes.

6. 6

   Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.

7. 7

   Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.

8. 8

   Off heat, mix in tomato sauce and all but 1 cup cheese.

9. 9

   Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.

10. 10

    Scatter remaining 1 cup cheese on top.

11. 11

    Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.