s JOHNNY MARZETTI **** s   



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Ingredients


 
Instructions
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12-22-11 very good despite the "boys" references to eating a mafia hit
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The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole. This recipe first appeared in our December 2011 issue along with the special feature Italian America.
SERVES 6

INGREDIENTS
10 tbsp. olive oil
3 cloves garlic, chopped
2 medium yellow onions, roughly chopped
8 oz. white button mushrooms, thinly sliced
1 tsp. dried oregano
1 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper, to taste
1 ˝lb. ground beef
2 tbsp. finely chopped parsley
10 oz. wide egg noodles
2 tbsp. unsalted butter
8 oz. cheddar cheese, shredded
3 oz. mozzarella, shredded
3 tbsp. bread crumbs

INSTRUCTIONS
1. Heat 3 tbsp. oil in a 12? skillet over medium-high heat. Add garlic and onions; cook until soft, about 8 minutes. Transfer to a bowl and set aside. Return skillet to heat with 3 tbsp. oil; add mushrooms; cook until browned, about 5 minutes. Add to bowl with onions; return skillet to heat with 2 tbsp. oil. Add beef; cook until browned, about 8 minutes. Return onions and mushrooms to skillet along with oregano and tomatoes; boil. Reduce heat to medium-low; cook until thickened, about 15 minutes. Remove from heat, season with salt and pepper, and stir in parsley; let sauce cool.

2. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat, and add noodles; cook until al dente, about 7 minutes. Drain and toss with butter in a bowl; set aside. Spread 2 cups sauce on bottom of a 9? × 13? baking dish; cover with noodles. Spread 2/3 cheddar over noodles; top with remaining sauce. Sprinkle remaining cheddar, mozzarella, and breadcrumbs over sauce; drizzle with remaining oil. Bake until browned on top, about 25 minutes.

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