Johnny Marzetti
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INGREDIENTS 3 tablespoons olive or vegetable oil
1 large yellow onion, peeled and chopped
3/4 pound medium mushrooms, wiped clean and thinly sliced
2 pounds lean ground beef
3-1/2 cups canned tomato sauce
1-1/2 pounds sharp Cheddar cheese, coarsely shredded
1 pound elbow macaroni, cooked and drained according to package directionsPreheat oven to 350 degrees. Lightly grease a 14 x 11-1/2 x 2-1/2-inch baking dish and set aside.
Heat olive oil in very large heavy skillet over moderate heat 1 minute. Add onion and 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 macaroni, and toss gently but thoroughly to mix. Scatter remaining 1 cup cheese on top.
Bake, uncovered, until browned and bubbling, 35 to 40 minutes. Serve.