The bygone restaurant Marzetti's in Columbus, Ohio, invented this cheesy noodle casserole.
Yield: serves 6
- 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
- 1 1⁄2 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
- Kosher salt and freshly ground black pepper, to taste
- 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.
- 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.