Johnny Marzetti

Ingredients

• 1 lb elbow macaroni
• 2 lb ground beef, 85 percent lean
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 8 oz white mushrooms, sliced
• 4 cloves garlic, minced
• 1 can crushed tomatoes, 28 oz
• 1 can tomato sauce, 15 oz
• 2 tbsp tomato paste
• 2 tsp dried oregano
• 1 tsp dried basil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp granulated sugar
• 1 tbsp Worcestershire sauce
• 3 cups shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese

Before you cook

• Dice the onion and bell pepper.
• Slice the mushrooms and mince the garlic.
• Shred both cheeses.
• Grease a deep 9-by-13-inch baking dish.

Steps

1. Brown the ground beef in a large pot over medium-high heat for 9 minutes, breaking it into small pieces.
2. Pour off all but about 2 tablespoons of the fat.
3. Add the onion, bell pepper, and mushrooms and cook for 8 minutes, until the vegetables soften and the mushroom liquid cooks away.
4. Add the garlic and the tomato paste and cook for 2 minutes, stirring.
5. Pour in the crushed tomatoes and the tomato sauce.
6. Stir in the oregano, basil, salt, pepper, sugar, and Worcestershire.
7. Simmer the sauce uncovered for 20 minutes, stirring now and then.
8. Heat the oven to 350 degrees Fahrenheit.
9. Bring a large pot of salted water to a boil and cook the macaroni 3 minutes short of the package time.
10. Drain the macaroni well.
11. Fold the macaroni into the meat sauce along with 1 1/2 cups of the cheddar, so the cheese melts into the sauce.
12. Spread the mixture into the greased dish.
13. Scatter the remaining cheddar and all the mozzarella over the top.
14. Bake uncovered for 30 minutes, until the cheese is fully melted and browning at the edges.
15. Let the casserole rest for 10 minutes before serving.