Zutaten für Mushroom Mania Marzetti For Mom
- 2 tablespoons olive oil
- Sweet Onion
- Garlic Cloves
- Baby Portabella Mushrooms
- Extra Lean Ground Beef
- Low Sodium Tomato Sauce
- Extra Sharp Cheddar Cheese
- Bow Tie Pasta
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Zubereitung von Mushroom Mania Marzetti For Mom
- Bring a large pot of lightly salted water to a boil. Add 1 pound farfalle pasta and cook for 8-10 minutes, or until al dente. Drain and set aside.
- Preheat oven to 350°F (175°C). Lightly grease an 11 x 7 x 2-inch baking dish.
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat for 1 minute.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced. Sauté until softened, about 3 minutes.
- Add 1 pound baby portabella mushrooms, sliced, and cook until juices are released and evaporated, about 5 minutes.
- Add 1 pound ground beef and cook, breaking up clumps, until browned. Drain excess grease.
- Remove skillet from heat. Stir in 24 ounces low-sodium tomato sauce and 2 cups (8 ounces) shredded Cabot cheese. Reserve 1 cup of cheese.
- Add the cooked farfalle pasta to the beef mixture and gently toss to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1 cup of Cabot cheese evenly over the top.
- Bake, uncovered, for 35-40 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
73g
Carbs
13g
