Ingredientes para A Better Marzetti
- 1 pound Rotini Pasta
- 2 tablespoons Olive Oil
- 2 stalks Celery, finely chopped
- 1 medium Onion, finely chopped
- 1 Green Bell Pepper, finely chopped
- 8 ounces Fresh Mushrooms, sliced
- 4 Garlic Cloves, minced
- 1 teaspoon Dried Oregano
- ½ teaspoon Red Pepper Flakes
- 1 teaspoon Black Pepper (plus more to taste)
- 2 teaspoons Salt (plus more to taste)
- 1 pound Lean Ground Beef
- 1 pound Sweet Italian Sausage, removed from casings
- 28 ounces Crushed Tomatoes (2 large cans)
- 15 ounces Diced Tomatoes (1 can, undrained)
- ½ cup Fresh Parsley, chopped
- 2 cups Italian Cheese Blend
- 4 quarts Water
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Cómo preparar A Better Marzetti
- Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
- Grease a 13x9 inch baking dish and set aside.
- Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt.
- Add 1 pound of pasta (your choice – penne, rigatoni, etc.) and cook according to package directions, stirring occasionally.
- Drain the pasta and transfer it to the prepared baking dish.
- Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1 pound of ground beef and 1 pound of Italian sausage (removed from casings) and brown until no longer pink. Drain off any excess grease.
- Add 2 stalks of celery (finely chopped), 1 medium onion (finely chopped), 1 green bell pepper (finely chopped), and 8 ounces of sliced mushrooms. Season with 1 teaspoon of salt and cook, stirring occasionally, until softened (5-7 minutes).
- Stir in 4 cloves of garlic (minced), 1 teaspoon of dried oregano, ½ teaspoon of red pepper flakes, and 1 teaspoon of black pepper. Cook for about 30 seconds until fragrant.
- Add 28 ounces (2 large cans) of crushed tomatoes, 15 ounces (1 can) of diced tomatoes (undrained), and ½ cup of chopped fresh parsley. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the flavors blend. Season with salt and pepper to taste.
- Remove from heat and set aside.
- Sprinkle 1 cup of Italian cheese blend evenly over the cooked pasta.
- Pour the meat mixture over the cheese-covered pasta.
- Sprinkle the remaining 1 cup of Italian cheese blend evenly over the meat mixture.
- Place the baking dish on a baking sheet. Cover the baking dish with foil.
- Bake in the preheated oven for 45 minutes, or until the sauce is bubbling.
- Remove the foil and bake for another 15 minutes, or until the top is golden brown and slightly browned in spots.
- Let cool for 5-10 minutes before serving.
- Serve and enjoy with a fresh green salad!
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
29g
Fat
52g
Carbs
14g
