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bell pepper bonanza marzetti

Desciption

mellow, colby cheese, no mushrooms, just the way my mil loves it. i make this casserole ahead for a change of pace for my mil. this grew out of johnny marzetti in jean anderson's american century cookbook.

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Steps

  1. Bring a large pot of lightly salted water to a boil
  2. Place the farfalle into the pot
  3. Cook 8 to 10 minutes
  4. Until al dente
  5. And drain
  6. Preheat oven to 350 degrees fahrenheit
  7. Lightly grease 11 x 7 x 2-inch baking dish and set aside
  8. Heat olive oil in a very large heavy skillet over moderate heat 1 minute
  9. Add onion and garlic
  10. Stir-fry until limp
  11. About 3 minutes
  12. Add chopped bell pepper and stir-fry about 5 minutes
  13. Add beef and cook and stir
  14. Breaking up clumps
  15. Until no longer red
  16. About 5 minutes
  17. Drain the beef mixture in a fine mesh colander due to the volume of high water content onions and bell peppers
  18. Off heat
  19. Mix in tomato sauce
  20. And all but 1 cup cheese
  21. Transfer to baking dish
  22. Add bow ties
  23. And toss gently but thoroughly to mix
  24. Scatter remaining 1 cup cheese on top
  25. Bake
  26. Uncovered
  27. Until browned and bubbling
  28. 35-40 minutes
  29. And serve
  30. Serves 6
  31. Due to the high moisture content of the onions and bell peppers
  32. This recipe does not freeze as well as other versions of this casserole
  33. If you do freeze it
  34. Please reheat in the oven
  35. Not the microwave

Step 17

Total Time in Minute 80

Ingredients Count 9

cooking bell pepper bonanza marzetti

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Ingredients

Bow tie pasta

Olive oil

Sweet onion

Garlic cloves

Green bell pepper

Red bell pepper

Extra lean ground beef

Low-sodium tomato sauce

Colby cheese

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