Ingredients: |
Ingredients: 6 Tbsp olive oil
3 cloves garlic, chopped
2 small onions, chopped
8 oz mushrooms, sliced thin
1 tsp oregano
28 oz can diced tomatoes, undrained
garlic salt
pepper
1 lb ground beef
2 tsp parsley
10 oz wide egg noodles
2 Tbsp unsalted butter
2 cups cheddar cheese, shredded
2/3 cup mozzarella, shredded
3 Tbsp bread crumbs
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Directions: |
Directions:Heat 2 Tbsp oil in a skillet over medium-high heat.
Cook the garlic and onions in the oil until soft, then set aside in a bowl.
Add the mushrooms and 3 Tbsp oil to the skillet and cook until browned, about 5 minutes, and remove to the bowl.
Cook the ground beef in the skillet until cooked through, then drain.
Return to the skillet with the garlic, onions, mushrooms, oregano, and tomatoes, and bring to a boil.
Reduce heat to medium-low and cook for about 15 minutes, until thickened; remove from heat.
Season with the garlic salt and pepper to taste, then stir in the parsley and cool.
Cook the noodles in lightly salted boiled water until al dente, about 7 minutes, then drain and stir in the butter until melted.
Spread a thin layer of sauce in the bottom of a 9x13-inch baking dish and spread the noodles over the sauce.
Top with 2/3s of the cheddar cheese, then the remaining sauce.
Spread over the remaining cheddar and the mozzarella, then sprinkle with the bread crumbs and drizzle with 1 Tbsp of olive oil.
Bake at 325º for 20 minutes, until the cheese is melted and beginning to brown. |
This recipe for Johnny Marzetti is from