Johnny Marzetti

• 1 lb ground beef, Italian sausage or mix
• 1 onion
• 8 oz mushrooms
• 1 green bell pepper (optional)
• 8 oz macaroni or rotini pasta
• 8 oz shredded cheese (I use cheddar & mozzarella. Use more if you like)
• 1 can tomatoes (14 oz)
• 2 tsp Italian herbs (oregano, basil, thyme, etc)
• 2 clove garlic
• 1 Tbsp olive oil

1. For a simple, homemade tomato sauce (skip to step 3 if using jarred sauce): Saute garlic in some olive oil until fragrant.
2. Add a can of tomatoes and sprinkle in a teaspoon or two of Italian herbs.
3. Simmer for 5-10 minutes.
4. Add salt & pepper to taste.
5. If it seems a little acidic, add a teaspoon or two of sugar.
6. Prepare the rest of the ingredients: Chop the onion and bell pepper, and slice the mushrooms.
7. Preheat oven to 180C/350F.
8. Boil pasta and drain.
9. Saute onion in oil until softened, about 3 minutes.
10. Add mushrooms and fry until juices are released, about 5 minutes.
11. If using the green peppers, saute them along with the mushrooms too.
12. Add beef and cook, stirring, breaking up clumps, until no longer red.
13. Remove from heat and mix in tomato sauce and all but about 1/2 cup of cheese (you need some to top the casserole).
14. Transfer to a large, greased baking dish and add pasta.
15. Toss gently to mix.
16. Scatter remaining cheese on top (probably need more than I have here in the photo!)
17. Bake, uncovered, until browned and bubbling (30 - 35 minutes).
18. Done!
19. Dish out and enjoy!
20. !

ground beef, onion, mushrooms, green bell pepper, macaroni, shredded cheese, tomatoes, italian herbs, clove garlic, olive oil

Taken from cookpad.com/us/recipes/167514-johnny-marzetti (may not work)