Best Marzetti Recipes

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MARZETTI



Marzetti image

I got this recipe from a friend, who got it from her aunt, who got it from...who knows? Whatever the original source, it's a tasty favorite that's a cinch to make.-Margaret Adams, North Vernon, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.

Nutrition Facts : Calories 473 calories, Fat 19g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1256mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.

JOHNNY MARZETTI III



Johnny Marzetti III image

An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles.

Provided by Marsha

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

8 ounces pasta
1 pound lean ground beef
1 cup chopped onion
2 cups chopped celery
salt and ground black pepper to taste
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
1 cup water
2 cups shredded sharp Cheddar cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
  • In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
  • Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

Nutrition Facts : Calories 553.4 calories, Carbohydrate 33.5 g, Cholesterol 132.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 858.8 mg, Sugar 7 g

JOHNNY MARZETTI



Johnny Marzetti image

I don't remember where I found this recipe, but it had been in my recipe box for quite awhile and I finally decided to try it. The original recipe makes 10 to 12 servings, so I kind of eyeballed the ingredients and measured to my liking for approximately 6 servings. I love mushrooms, so next time I make this I'll add another package. I added 2 tbsp of brown sugar because I like a slightly sweet tomato sauce. Feel free to omit it if you like your tomato sauce as is.

Provided by bernrome

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 large yellow onion, peeled & chopped
8 ounces sliced mushrooms
2 cups canned tomato sauce
2 tablespoons brown sugar
1 tablespoon salt
2 cups sharp cheddar cheese, shredded
13 ounces elbow macaroni, uncooked

Steps:

  • Preheat oven to 350 degrees. Cook macaroni according to package directions and drain.
  • Cook and crumble ground beef in pot over moderate high heat until no longer pink. Drain most of the grease, leaving a couple of tablespoons behind in the pot. Add salt & onions and fry until limp, about 3 minutes. Add mushrooms and fry for about 5 minutes. Add tomato sauce & brown sugar. Remove from heat and mix in 1 cup of cheese to beef. Add macaroni tossing gently but thoroughly.
  • Transfer to 13X-9X-2X-inch baking dish. Scatter remaining 1 cup of cheese on top. Bake, uncovered, until brown and bubbling, about 20 minutes.

ALMOST MARZETTI'S SLAW DRESSING



Almost Marzetti's Slaw Dressing image

Did you ever just start cooking without really having a clue where you were going to end up? My kids have gotten used to it by now. "Mom, what's for dinner?" "I don't know, it's not DONE yet. Let's wait and see what it turns out to be, okay?" Sometimes I let them name it. I really had absolutely NO idea how this would taste, but sometimes I come up with pretty decent stuff that way. Over the Memorial Day weekend, I thought I'd just whip up some coleslaw to go with my Bobbie-Q Beef (recipe for that may follow...eventually) But instead of reaching for a coleslaw recipe in a cookbook, I whipped out my handy-dandy Palm Pilot (how did I EVER get along without it?) and looked up the recipe for "Amish Macaroni Salad." I took that as my leaping-off point. First, I changed it from Miracle Whip to mayonnaise, then reduced the sugar. Also I added the celery salt, because, well, if it's good enough for a Chicago Style Hot Dog, it's good enough for me. Turned out that it tasted almost-but-not-quite exactly like Marzetti's Brand Slaw Dressing which comes in a glass jar from Your Grocer's Refrigerator Case. Which I just happen to like, so it was a good thing. Hope you give this a try.

Provided by ThatBobbieGirl

Categories     Vegetable

Time 15m

Yield 2 1/2 cups of dressing

Number Of Ingredients 7

2 cups light mayonnaise
2/3 cup sugar
1/4 cup white distilled vinegar
2 tablespoons prepared yellow mustard
cabbage
carrot
celery salt

Steps:

  • Combine mayonnaise, sugar, vinegar and mustard in bowl and mix thoroughly until sugar is completely dissolved.
  • Using a large and very sharp chef's knife, slice cabbage into shreds fine shreds.
  • Thinly slice or shred carrot and combine with cabbage in bowl.
  • Sprinkle lightly with celery salt and toss.
  • While stirring, pour just enough dressing over the prepared vegetables to moisten them nicely.
  • (After it sits a while, there will suddenly be more liquid in the bowl than you thought there was- it will come off the veggies. So don't overdo the dressing. You can always add more later if need be.) Cover and chill.
  • Refrigerate unused portion of dressing for later use.

Nutrition Facts : Calories 860.1, Fat 63.6, SaturatedFat 9.6, Cholesterol 67.2, Sodium 1667.5, Carbohydrate 70.3, Fiber 0.6, Sugar 61.4, Protein 1.7

JOHNNY MARZETTI CASSEROLE



Johnny Marzetti Casserole image

Make and share this Johnny Marzetti Casserole recipe from Food.com.

Provided by kivitalo

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 (8 ounce) package egg noodles
1 1/2 lbs ground beef
1 large onion, chopped
1 green pepper, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 (10 ounce) cans tomato soup
1 (6 ounce) can tomato paste
1 cup water
2 teaspoons Worcestershire sauce
2 cups sharp cheddar cheese, grated

Steps:

  • Brown meat; add onion and green pepper.
  • Cook until tender and add seasonings.
  • Set aside.
  • In another bowl, combine soup, tomato paste, water and worcestershire sauce.
  • Set aside.
  • Cook noodles and drain.
  • Place half of the noodles in a greased casserole, then half of the meat mixture, half of the sauce, and half of the cheese.
  • Repeat, ending with the remaining cheese.
  • Bake uncovered at 375 degrees for one hour.

JOHNNY MARZETTI UPDATED



Johnny Marzetti Updated image

Satisfying comfort food. I feel like an authority on Johnny Marzetti casserole by now; for each household's preferences I have a unique casserole. This is the basic recipe, updated to 2008 from Jean Anderson's "The American Century Cookbook". Why follow a recipe from the 1950s and 1960s exactly how it was, when so many choices are available to us now? I call this an updated version of Johnny Marzetti, using sweet (Vidalia type) onions, minced garlic, baby portabello mushrooms, low-sodium tomato sauce, and bow tie pasta (farfalle). When all is said and done, this is a tasty casserole I am requested to make again and again (in all its incarnations). This fills one large 14 x 11 1/2 x 2-inch aluminum foil pan for a buffet serving setup, or two 11 x 7 x 2-inch baking dishes. My preparation times are usually longer than average; I am the slowest chopper in the Western Hemisphere.

Provided by KateL

Categories     One Dish Meal

Time 1h35m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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.

Nutrition Facts : Calories 537.9, Fat 27.9, SaturatedFat 14.6, Cholesterol 138.4, Sodium 788.3, Carbohydrate 34.2, Fiber 2.9, Sugar 5.3, Protein 37.4

AMISH YUMZETTI/ JOHNNY MARZETTI



Amish Yumzetti/ Johnny Marzetti image

A friend served this to me one evening and I just had to have the recipe! Posting it here for safekeeping.

Provided by Lexie

Categories     < 4 Hours

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 onion, chopped
1/2 cup celery, chopped
1 tablespoon garlic, minced
1 (14 ounce) can diced tomatoes
1 (10 1/2 ounce) can cream of chicken soup
1 (12 ounce) package wide egg noodles
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place noodles into pot of salted boiling water. Cook according to package directions. Drain and set aside.
  • Cook meat, onion, celery and garlic in a skillet until meat is thoroughly browned. Drain off grease.
  • Spray a 13 x 9 pan with cooking spray, and place 1/2 the noodles in bottom of dish. Cover with 1/2 the meat mixture, 1/2 of the tomatoes. 1/2 the soup, then 1/2 the cheese. Repeat layers, ending with cheese.
  • Bake for approximately 1 hour, or until cheese is melted and slightly browned.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 737.5, Fat 30, SaturatedFat 11.9, Cholesterol 169.7, Sodium 894.6, Carbohydrate 76.5, Fiber 4.8, Sugar 7.2, Protein 39.7

JOHNNY MARZETTI IV



Johnny Marzetti IV image

I first had this over 13 years ago when my son was born. My brother, who is great cook, gave me this recipe. It is an easy dish that can be made ahead and refrigerated.

Provided by Stephanie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Yield 4

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1 ½ tablespoons white sugar
1 tablespoon Worcestershire sauce
2 (15 ounce) cans tomato sauce
8 ounces sharp Cheddar cheese, shredded

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain.
  • In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes.
  • In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat.
  • Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes.

Nutrition Facts : Calories 834 calories, Carbohydrate 61.6 g, Cholesterol 191.7 mg, Fat 45.2 g, Fiber 6 g, Protein 45.8 g, SaturatedFat 22.1 g, Sodium 1801.6 mg, Sugar 16.6 g

A BETTER MARZETTI



A Better Marzetti image

Had never heard of Johnny Marzetti until recently stumbling on his recipe in some newspaper website. Actually, research shows Marzetti's Restaurant in Columbus, Ohio was the source of this great comfort food dish back in the 20's (..is it still there?). Have seen ingredients of several versions of this dish here, but none with all these great ingredients. This is an ultimate comfort food that is even better at the second and third sitting. I think that the sausage and Italian cheese blend is key to success of this rendition. Dish is great with a nice green salad.

Provided by ebbtide

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

8 ounces rotini pasta (whole wheat)
1 tablespoon olive oil
1 cup celery, sliced fine
1 small onion, minced
1/2 green pepper, minced
1 cup fresh mushrooms, chopped
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 teaspoons salt
1 lb lean ground beef
8 ounces sweet Italian sausage, casing removed
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
2 tablespoons chopped parsley
2 cups cheese, Italian blend, shredded

Steps:

  • Adjust an oven rack to middle postition. Grease a 13x9 in baking dish and set aside. Pre-heat oven to 350 degrees.
  • Bring 4 qts water to boil in large pot. Add pasta and 1 tsp salt and cook, stirring often, according to package directions. Drain pasta and transfer to baking dish.
  • Meanwhile, heat oil in a large skillet over medium heat. Brown beef and sausage until no longer pink- drain excess grease. Add celery, onion, bell pepper, mushrooms and 1 tsp salt and cook, stirring ocassionally, until softened, 5 to 7 minutes. Stir in garlic, oregano, pepper flakes, and 1 tsp pepper and cook until fragrant, about 30 seconds.
  • Stir in tomato sauce and diced tomatoes, bring to a simmer and cook until flavors are blended, about 5 minute Stir in parsley and season with salt and pepper to taste. Set aside, off heat.
  • Sprinkle 1 cup of cheese evenly over pasta. Then pour meat mixture on top of this. Then sprinkle reamaining 1 cup of cheese evenly on top of meat mixture.
  • Place baking dish on a baking sheet, covering with foil. Bake in the pre-heated oven about 45 minutes, until sauce is bubbling. Remove foil and bake another 15 minutes, until top is spotty brown. Cool 5-10 minutes before serving.
  • Enjoy.

Nutrition Facts : Calories 522.7, Fat 23.2, SaturatedFat 10.6, Cholesterol 84.6, Sodium 1800.6, Carbohydrate 42.7, Fiber 4.4, Sugar 7.3, Protein 36.1

YUMZETTI/ JOHNNY MARZETTI



Yumzetti/ Johnny Marzetti image

A quick, easy, savory casserole. My grandmother always made this, and I loved it! I highly recommend making sure one or both cans of soup is low sodium, or it ends up tasting pretty salty, although you may prefer a higher sodium content. I also prefer to use ground turkey instead of beef; with all the other ingredients, it's impossible to tell the difference in taste.

Provided by Caryn Caldwell

Categories     One Dish Meal

Time 1h10m

Yield 6-10 serving(s)

Number Of Ingredients 6

1 lb ground beef or 1 lb ground turkey
1 (10 -12 ounce) can cream of celery soup
1 (10 -12 ounce) can cream of mushroom soup
1 (10 -12 ounce) can tomato paste
1/2 lb wide egg noodles
6 -10 slices Velveeta cheese (to taste) or 6 -10 slices American cheese (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • Grease 13"x9" baking pan.
  • Cook noodles until tender, as per directions on package. (Usually 6-8 minutes.) Drain.
  • While noodles are cooking, brown ground beef/turkey.
  • In a separate (large!) bowl, mix together soups and tomato paste. Stir in browned meat, then prepared noodles. Mixture will be thick.
  • Dump the contents of the bowl into baking pan and smooth with spatula.
  • Layer cheese squares over casserole.
  • Cover pan with aluminum foil.
  • Bake at 350 degrees for 45 minutes, then remove foil and continue baking for 5-10 minutes, until more golden.

Nutrition Facts : Calories 506.6, Fat 24.3, SaturatedFat 10.2, Cholesterol 110.9, Sodium 1516.7, Carbohydrate 45.3, Fiber 3.7, Sugar 10.1, Protein 27.4

JOHNNY MARZETTI I



Johnny Marzetti I image

This is an old one that has been around for a long time.

Provided by Jennifer

Categories     Pasta and Noodles     Noodle Recipes

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 onions, chopped
1 green bell pepper, chopped
½ pound fresh mushrooms, sliced
1 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans
1 (16 ounce) package wide egg noodles
1 cup shredded Cheddar cheese

Steps:

  • Cook noodles in a large pot of boiling water until done. Drain.
  • Brown meat in a large skillet. Add onions, pepper, mushrooms, and celery; cook until soft.
  • Combine hamburger mixture with tomatoes, beans, and cooked noodles in a 3 - 4 quart baking dish.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with cheddar cheese, and bake 30 minutes longer.

Nutrition Facts : Calories 693.6 calories, Carbohydrate 79.9 g, Cholesterol 139.2 mg, Fat 26.1 g, Fiber 10.9 g, Protein 36.4 g, SaturatedFat 11.2 g, Sodium 528 mg, Sugar 4.5 g

MOM'S JOHNNY MARZETTI



Mom's Johnny Marzetti image

The best version of the Ohio dish Johnny Marzetti. The secret ingredient is the baked beans which give this dish a subtle sweetness.

Provided by Jennifer C.

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups of uncooked macaroni
1 lb ground beef
14 ounces Italian-style diced tomatoes
11 1/2 ounces tomato juice
16 ounces homestyle baked beans
2 cups shredded cheddar cheese

Steps:

  • Pre-heat the oven to 350 degrees.
  • Cook the macaroni according to the package directions, drain.
  • Brown the ground beef, drain the fat.
  • Mix all the ingredients together and put in a large casserole dish. Reserve 1 cup of the shredded cheese.
  • Top with the rest of the shredded cheese.
  • Bake in the oven at 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 804, Fat 37.1, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1052.9, Carbohydrate 71.4, Fiber 7.7, Sugar 16.1, Protein 48.8

BAKED ACORN SQUASH BY MARZETTI®



Baked Acorn Squash by Marzetti® image

A beautiful fall dish that packs cut acorn squash with a sweet blend of orange juice, apples, pecans and Marzetti® Old Fashioned Caramel Dip.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 1h30m

Yield 6

Number Of Ingredients 8

1 cup Marzetti's® Old Fashioned Caramel Dip
3 medium (blank)s acorn squash, cut into halves
2 tablespoons butter, melted
3 tablespoons orange juice
½ teaspoon apple pie spice blend
1 cup finely diced peeled apples
½ cup chopped pecans
½ cup bread cubes (1/4 inch)

Steps:

  • Preheat oven to 350 degrees F. Butter a shallow baking pan and add 1/4 cup water.
  • Place acorn squash, cut side down, into prepared pan. Bake 30 to 40 minutes or until squash is tender and easily pierced with a fork. Remove from oven.
  • In a medium bowl, combine butter, orange juice, spice, apples, pecans and bread and toss well to coat all.
  • Spoon Marzetti Old Fashioned Caramel Dip into each squash shell and spoon mixture into squash shells.
  • Bake for 20 minutes or until lightly brown. Serve warm.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 62.3 g, Cholesterol 16.8 mg, Fat 18.8 g, Fiber 5.3 g, Protein 3.3 g, SaturatedFat 7.1 g, Sodium 152.5 mg, Sugar 32.7 g

YUM-A-SETTA ( JOHNNY MARZETTI )



Yum-A-Setta ( Johnny Marzetti ) image

This is from a cookbook my mother-in-law made for us for a shower gift. The recipe is from Laura H.

Provided by Tharidra

Categories     One Dish Meal

Time 50m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 9

2 lbs hamburger
salt
pepper
brown sugar, to taste
1/4 onion, chopped
10 1/2 ounces tomato soup (undiluted)
10 1/2 ounces cream of chicken soup
16 ounces egg noodles
8 ounces cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Brown hamburger with onion, salt, pepper and brown sugar.
  • Drain meat.
  • Add tomato soup to meat.
  • Put meat in casserole dish.
  • Put all cheese on meat.
  • Cook egg noodles.
  • Add cream of chicken soup to noodles.
  • Put noodle mix on top of cheese.
  • Cook in oven for a half an hour.

Nutrition Facts : Calories 606.5, Fat 27.2, SaturatedFat 12.3, Cholesterol 156.7, Sodium 712.3, Carbohydrate 49, Fiber 2.4, Sugar 4.6, Protein 40.1

MARZETTI



Marzetti image

Provided by tweeti Spell

Categories     Beef

Number Of Ingredients 13

2 lb ground beef
1 large chopped onion
1 c chopped green pepper
16 oz canned sliced mushrooms
1 tsp salt
1 tsp pepper
1 tsp oregano
20 oz condensed tomato soup
6 oz canned tomato paste
1 c water
2 Tbsp worcestershire sauce
8 oz broad noodles
1 lb shredded sharp cheese

Steps:

  • 1. Brown beef and drain off fat. Add remaining ingredients.
  • 2. Cook over low heat stirring occasionally for 45 minutes.
  • 3. Cook noodles and add to meat mixture.
  • 4. Bake at 375 degrees for 45 minutes.
  • 5. Add cheese the last 10 minutes of baking time.
  • 6. If refrigerated-increase baking time to 1 hour.

JOHNNY MARZETTI



Johnny Marzetti image

They used to make this at my Jr High School and I am still making it today. We have this dish with corn and applesauce. My kids who are all grown but 1 always ask for this dish.

Provided by Kimi Gaines

Categories     Beef

Time 25m

Number Of Ingredients 10

1 lb ground beef
1 small box , elbow macaroni
2 c cheddar cheese, shredded
1 small onion
1/2 green pepper (optional)
2 can(s) tomato soup
1 1/2 can(s) water
1-2 tsp worcestershire sauce
1-2 clove garlic
salt & pepper to taste

Steps:

  • 1. Cook macaroni according to package directions.
  • 2. In a large skillet, brown hamburger, chopped onions, chopped green pepper, garlic, salt & pepper and Worcestershire sauce.
  • 3. Add tomato soup, water and stir till sauce is combined well. Allow to simmer till noddles are done.
  • 4. Drain noodles and add to meat mixture. Melt 2 cups of grated cheddar cheese on top.

JOHNNY MARZETTI AS MADE BY MARISEL SALAZAR RECIPE BY TASTY



Johnny Marzetti As Made By Marisel Salazar Recipe by Tasty image

This is the original hamburger casserole; a cheesy, beefy, and hearty pasta dish that dates back to the late 1800s. Created by Italian American Theresa Marzetti, the Johnny Marzetti was so popular it was served in school cafeterias and was the go-to dish at potlucks and community functions across the Midwest. It even made its way down to Panama. Add pimiento-stuffed olives give this dish a Latin American twist.

Provided by Tasty

Categories     Dinner

Time 1h2m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil, or olive oil, plus more for greasing
1 teaspoon kosher salt, plus more for water
12 oz egg noodle
1 lb ground beef, or pork
¾ cup green bell pepper, diced
½ cup yellow onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 can mushroom, drained
1 jar pimento-stuffed green olives, drained
½ teaspoon freshly ground black pepper
1 can tomato sauce, (16 ounce - 450 g)
1 can arturo sauce, or tomato soup (8 ounce 225 g)
1 can tomato paste, (8 ounce 225g)
2 cups cheddar cheese, divided

Steps:

  • Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with vegetable oil.
  • Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain.
  • While the noodles cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking up into small pieces, until beginning to brown, 5-7 minutes.
  • Reduce the heat to medium and add the green pepper, onion, garlic, celery, mushrooms, olives, salt, and pepper. Cook, stirring often, until the vegetables begin to soften and the meat is no longer pink, about 10 minutes.
  • Add the tomato sauce, Arturo sauce, and tomato paste and stir to combine.
  • Remove the pan from the heat and stir in the cooked noodles and 1 cup shredded cheddar cheese, mixing well. Transfer to the prepared baking dish, spreading evenly, and top with the remaining cup of shredded cheese.
  • Bake for 30-45 minutes, or until hot and bubbly around the edges. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 783 calories, Carbohydrate 57 grams, Fat 41 grams, Fiber 6 grams, Protein 46 grams, Sugar 10 grams

A BETTER MARZETTI



A Better Marzetti image

I found this on an Illinois' newspaper website and the story was that this recipe eminated from Johnny Marzetti's diner, wherever that was, but now defunct. This is a great tasting dish, easy to fix and feeds the masses. Can easily be cut in half for smaller crowds.

Provided by Ed Mayfield

Categories     Beef

Time 1h20m

Number Of Ingredients 15

12 oz rotini pasta
1 Tbsp olive oil
2 celery ribs, chopped
1 onion, minced
1 green bell pepper, chopped fine
3 clove garlic, minced
1 tsp dried oregano
1/8 tsp red pepper flakes
1 lb lean ground beef
8 oz sweet italian sausage, casing removed
1 can(s) 15oz tomato sauce
1 can(s) 14.5oz diced tomatoes
2 Tbsp fresh parsley, chopped
2 c sharp cheddar cheese, shredded
salt and pepper to taste

Steps:

  • 1. Grease large baking dish and set aside. Pre-heat oven to 350F.
  • 2. Prepare pasta according to instructions, drain and transfer to the baking dish.
  • 3. Heat oil in large skillet over medium heat. Add celery, onion, bell pepper, salt and pepper to taste. Stir occasionally until softened, 5-7 minutes. Stir in garlic, oregano, pepper flakes and cook until fragrant, about 30 seconds.
  • 4. Add beef and sausage, increase heat to medium-high and cook, breaking up clumps with a spoon until no longer pink, about 5 minutes. Stir in tomato sauce and diced tomatoes, bring to simmer and cook until flavors are blended about 3 minutes. Stir in parsley and season with more salt and pepper, if needed. Set aside, off heat.
  • 5. Sprinkle 1 cup of cheese evenly over pasta, then pour meat mixture over top. Sprinkle remaining 1 cup of cheese on top of meat mixture.
  • 6. Place the baking dish on a foil-lined baking sheet, cover with foil and bake for 45 minutes, until sauce is bubbling. Remove foil and bake 10 minutes more, until top is spotty brown. Cool 10 minutes before serving.

MARZETTI



Marzetti image

This recipe was from a Women's Day or Family Circle magazine that I cut out when my children were small, a good 20 years ago. The recipe was loved by my children and myself. The ingredients are as written, but I always used less ground beef.

Provided by Sandylee

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces wide egg noodles
2 lbs ground beef (or 1 pound)
1 cup onion, chopped
3/4 cup celery, minced
1 medium green pepper, diced
1 teaspoon salt
1/4 teaspoon pepper
2 (10 3/4 ounce) cans tomato soup
1/4 cup butter
1/4 cup parmesan cheese, grated

Steps:

  • Cook noodles and drain.
  • Saute next 6 ingredients, until meat is browned, about 10 minutes.
  • Spoon off fat.
  • Stir in undiluted soup.
  • Place noodles in casserole dish; toss with butter.
  • Stir in meat mixture.
  • Sprinkle with parmesan cheese.
  • Bake COVERED at 350 degrees for 45 minutes or until hot & bubbly.

Nutrition Facts : Calories 707.9, Fat 34.7, SaturatedFat 15.4, Cholesterol 174.7, Sodium 1189.2, Carbohydrate 58.5, Fiber 4, Sugar 11.2, Protein 40

MARZETTI'S DEVILED EGGS



Marzetti's Deviled Eggs image

It just doesn't get any easier than this. My sister-in-law received this in an email recipe exchange in 2009. From the kitchen of Debbie Vroom Thornburg, Fairview TN.

Provided by Tona C.

Categories     Weeknight

Time 50m

Yield 36 eggs, 12-18 serving(s)

Number Of Ingredients 3

18 eggs
8 ounces marzetti's coleslaw dressing
paprika

Steps:

  • Hard boil the eggs. We start them in cold water, cover the pan and bring to a boil for 5 minutes. Then remove from the heat and let set for 15 minutes. Then cool them down with ice water and peel. Cut lengthwise and put the yolks in a bowl and the whites on a tray (I like to use pie plates, because they can be covered with plastic wrap and not smash the eggs). Mash up the yolks with a fork or pastry blender. Stir in the Marzetti's Coleslaw Dressing until you have the desired consistency. Taste it -- you might want to add a bit of salt and pepper. Fill the egg white with the mixture and sprinkle with paprika. Refrigerate until serving time.
  • TIP #1: Add about 1 tablespoon of salt to the cold water, and the eggs will be a lot easier to peel.
  • TIP #2: Put the filling mixture into a ziploc bag. Cut off a corner and simply squeeze the filling into the egg whites.

Nutrition Facts : Calories 184, Fat 13.8, SaturatedFat 3.2, Cholesterol 322.2, Sodium 239.2, Carbohydrate 5.1, Sugar 4.4, Protein 9.6

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