Mushroom Mania Marzetti for Mom

KateL's Note:

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."

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Serves: 6

Yield: 6.0 cups

• 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.

Reviews

[MarraMamba]

yummy, fast, easy and comforting. Tasted wonderful too. I used ground venison for the meat.

[wicked cook 46]

I will be honest at first I thought this was going to be bland since there are no spices or herbs but resisted the urge to add anything except fresh cracked pepper. WELL as I was trying to take photos my DH took the first bite and he groaned with joy. I used ground turkey and elbow macaroni. It does make alot so we have tons leftover LOL. I used a combo of old and mild cheddar and some asiago on top. Very tasty and a great meal when you are serving people who don't like alot of spices . I served it with garlic bread and a simple tomatoe and mozzarella salad. Will make again. Made for PAC spring 2009

[Hollylu]

Very good comfort food! We liked it a lot.