Johnny Marzetti Casserole

Bring a bubbling dish of beef, macaroni, and cheese to the dinner table. Mushrooms and bell pepper round out the tomato sauce in this oven-baked family meal.

Ingredients

• 12 ounces mushrooms, cleaned and chopped or sliced

• 1 tablespoon olive oil or neutral cooking oil

• 1 large onion, chopped

• 5 garlic cloves, minced

• 1 bell pepper, seeded and finely chopped

• Salt and freshly ground black pepper, to taste

• 1 1/2 pounds lean ground beef

• 1 (28-ounce) can whole plum tomatoes with their juice

• 3 tablespoons tomato paste

• 3/4 teaspoon dried oregano

• 1/4 teaspoon crushed red pepper flakes

• 12 ounces uncooked elbow macaroni

• 8 ounces grated cheddar cheese, divided

• 4 ounces grated Parmesan cheese, divided

Directions

1. Set the oven to 350°F and grease a 9-by-13-inch baking dish.

2. Place a large skillet over medium-high heat. Cook the mushrooms without added oil for 5–8 minutes, stirring occasionally, until softened and most of their liquid has cooked away. Transfer them to a bowl.

3. Wipe the skillet, add the oil, and cook the onion for about 6 minutes. Stir in the garlic, bell pepper, and salt; cook for another minute.

4. Add the beef and lower the heat to medium. Break it into small pieces as it cooks, about 8 minutes, until cooked through.

5. Crush the canned tomatoes and add them with their juice, tomato paste, oregano, red pepper flakes, and black pepper. Simmer for about 20 minutes. Return the mushrooms to the sauce and simmer for 2 more minutes; adjust the seasoning.

6. Meanwhile, boil the macaroni in salted water until al dente, then drain. Combine it with the sauce and half of each cheese.

7. Spread the mixture in the prepared baking dish and add the remaining cheese on top. Bake for about 30 minutes, until bubbling and lightly browned. Leave to stand for 10 minutes before serving.

Recipe source: Sara Bir / Simply Recipes.