Mushroom Mania Marzetti for Mom

• 1 12 tablespoons olive oil
• 1 large sweet onion (peeled and chopped)
• 3 large garlic cloves (minced)
• 34 lb baby portabella mushrooms (wiped clean and thinly sliced)
• 1 lb extra lean ground beef (or ground venison)
• 1 34 cups low-sodium tomato sauce
• 34 lb extra-sharp cheddar cheese (Cabot brand preferred, coarsely shredded)
• 12 lb bow tie pasta (or elbow macaroni)

1. Bring a large pot of lightly salted water to a boil.
2. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
3. Preheat oven to 350F.
4. Lightly grease 11 x 7 x 2-inch baking dish (or two 8x8-inch pans) and set aside.
5. Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
6. Add onion and garlic.
7. Stir-fry until limp, about 3 minutes.
8. Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
9. Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
10. I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
11. Off heat, mix in tomato sauce and all but 1 cup cheese.
12. Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
13. Scatter remaining 1 cup cheese on top.
14. (Add grated parmesan cheese if more is needed.
15. ).
16. Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.

olive oil, sweet onion, garlic, baby portabella mushrooms, extra lean ground beef, tomato sauce, cheddar cheese, pasta

Taken from www.food.com/recipe/mushroom-mania-marzetti-for-mom-291713 (may not work)