Johnny Marzetti Updated - cooking recipe

Ingredients

3 tablespoons olive oil
1 large sweet onion (peeled and chopped)
3 large garlic cloves (minced)
3/4 lb baby portabella mushrooms (wiped clean and thinly sliced)
2 lbs extra lean ground beef
3 1/2 cups tomato sauce
1 1/2 lbs sharp cheddar cheese (coarsely shredded)
1 lb bow tie pasta (or elbow macaroni)

Preparation

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.
Preheat oven to 350 degrees Fahrenheit.
Lightly grease 14 x 11 1/2 x 2 1/4-inch baking dish (or two 8x8-inch pans) and set aside.
Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
Add onion and garlic. Stir-fry until limp, about 3 minutes.
Add mushrooms and stir-fry until juices are released and evaporate, about 5 minutes.
Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
Off heat, mix in tomato sauce and all but 1 cup cheese.
Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
Scatter remaining 1 cup cheese on top.
Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.