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Mushroom Mania Marzetti for Mom

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“Tasty, yet simple, and easy to digest, this is my elderly Mom's favorite casserole. I adapted it from Johnny Marzetti in Jean Anderson's "The American Century Cookbook". My Mom asked me to double the mushrooms; the baby Portabella mushrooms available at Costo or Sam's are a hit in this casserole. Use low-sodium tomato sauce and Cabot's cheese to reduce the amount of sodium. Anyone else can slash my preparation time, I am "the slowest chopper in the Western Hemisphere."”
1hr 20mins
6 cups

Ingredients Nutrition


  1. Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
  2. Preheat oven to 350°F.
  3. Lightly grease 11 x 7 x 2-inch baking dish (or two 8x8-inch pans) and set aside.
  4. Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
  5. Add onion and garlic. Stir-fry until limp, about 3 minutes.
  6. Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
  7. Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
  8. I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
  9. Off heat, mix in tomato sauce and all but 1 cup cheese.
  10. Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
  11. Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
  12. Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.

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