Elizabeths Johnny Marzetti Recipe 445 Recipes

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JOHNNY MARZETTI



Johnny Marzetti image

This classic casserole made with pasta, ground beef, and vegetables in a cheesy tomato sauce is perfect comfort food that can feed a crowd!

Provided by NeighborFood

Categories     Main Dish

Time 55m

Number Of Ingredients 15

1 lb. macaroni pasta
1 Tablespoon olive oil
1 yellow onion, chopped
1 green pepper, chopped
8 ounces mushrooms, chopped
2 lbs. ground beef (or swap 1 lb. for Italian sausage)
Salt and pepper
2 (14 oz) cans tomato sauce
1 (14 oz) can diced tomatoes, drained
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Italian herbs
Pinch sugar
2 cups cheddar cheese, divided
2 cups Italian blend cheese, divided

Steps:

  • Preheat the oven to 350 degrees.
  • Bring a large pot of water to boil for the macaroni. Cook the macaroni until on the firmer side of al dente, about 7 minutes. I like to under do it because it will continue to soften in the casserole. Drain the pasta, then return it to the pot and set aside.
  • In the meantime, heat olive oil in a large skillet over medium heat. Add the onion, green pepper, and mushrooms to the skillet and saute until softened, about five minutes. Add the ground beef and cook until no pink remains. Drain the fat off the beef mixture, then season to taste with salt and pepper.
  • Add the tomato sauce, diced tomatoes, garlic, oregano, Italian herbs, and sugar to the beef mixture. Allow it to simmer for five or so minutes, stirring occasionally.
  • Carefully pour the beef mixture into the pot with the noodles and stir to combine. Add 1 cup of cheddar cheese and 1 cup of Italian blend to the mix. Pour the mixture into a 9 x 13 inch casserole dish. Top with the remaining 2 cups of cheese. Bake for 30 minutes, or until cheese is golden and melted. Top with parsley for serving.

EASY JOHNNY MARZETTI RECIPE



Easy Johnny Marzetti Recipe image

This easy Johnny Marzetti recipe is similar to American goulash but with lots and lots of cheese. It is a comfort dinner recipe that is easy to prepare and so delicious.

Provided by Kylie Perrotti

Categories     Dinner

Time 1h15m

Number Of Ingredients 20

2 pounds ground beef (or use ground turkey, sausage, plant-based crumbles, or chicken)
16 ounces elbow macaroni
1 tablespoon neutral oil (if needed)
1 yellow onion (peeled and diced)
2 red bell peppers (trimmed, seeded, and diced)
8 ounces baby bella mushrooms (diced)
6 cloves garlic (peeled and minced)
1 red Fresno chili pepper (cut and minced, or use crushed red pepper)
2 tablespoons butter
1 teaspoon dry thyme
1 teaspoon paprika
1 teaspoon sweet bell pepper flakes (optional)
1 tablespoon tomato paste
2 12- ounce jars ricotta tomato sauce or use 2 15-ounce cans tomato sauce
1 15- ounce can diced tomatoes
8 ounces shredded cheddar cheese
8 ounces shredded Italian cheese blend (I used a provolone and mozzarella mix))
1 teaspoon sugar (optional)
¼ cup fresh parsley (minced)
Salt and pepper to taste

Steps:

  • Place a wide pot on the stove over medium-high heat. If needed, add a drizzle of neutral oil. Add the beef and cook, breaking up with a spoon, for 15 minutes until completely cooked through. Season with salt and pepper. Transfer to a paper towel-lined plate.
  • Bring a large pot of salted water to a boil. Once boiling, add the macaroni and cook until 2 minutes under al dente. Scoop out ½ cup of the pasta water and set it aside. Drain the macaroni and set it aside.
  • If needed, add more oil to the pot over medium-high heat. Add the diced onion, bell peppers, and mushrooms and cook for 10-15 minutes until they begin to turn golden brown around the edges. Add the garlic and minced chili pepper and cook for 1 minute-season with salt and pepper.
  • Melt the butter into the pot. Once bubbly, add the thyme, paprika, and bell pepper flakes if used. Cook for 1 minute.
  • Add the tomato paste to the pot and stir to coat the aromatics in the paste. Cook for 2 minutes until the paste deepens in color.
  • Pour in the reserved pasta cooking water and stir to combine until a smooth sauce forms.
  • Add the reserved ground beef, tomato sauce, diced tomatoes, and cooked macaroni to the pot. Add half of the cheddar cheese and half of the Italian cheese mix and stir until evenly combined. Taste and season with salt, pepper, and sugar if needed. Turn off the heat.
  • Pour the mixture into a casserole dish. Top with the remaining cheddar and Italian cheese mixture. Bake for 25 minutes until bubbly. If desired, broil the Johnny Marzetti for 2-3 minutes to brown the cheese further.
  • Remove the casserole from the oven. Sprinkle with fresh parsley and let stand for 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 37 g, Protein 29 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 82 mg, Sodium 464 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving

ELIZABETH'S JOHNNY MARZETTI RECIPE - (4.4/5)



Elizabeth's Johnny Marzetti Recipe - (4.4/5) image

Provided by á-94276

Number Of Ingredients 13

1 lb. ground beef
1 small onion, chopped
2 cloves garlic, finely minced
1 cup chopped celery
1 can (15 oz) tomato sauce (more if desired)
2 cans (14.5 oz) diced tomatoes, (or 1 diced, one stewed) drain a little
1 tablespoon Italian seasoning
1 teaspoon chopped oregano
1 tablespoon chopped parsley
Pinch of sea salt
Coarsely ground black pepper to taste
2 - 8 oz packages of grated cheddar, Italian or mozzarella cheese
3 About 3 cups dried or 12 ozs of macaroni noodles

Steps:

  • Cook noodles; drain and set aside. In a large skillet cook ground beef until mostly brown. Add onion, garlic and celery; Cook until meat is done and vegetables are tender. Drain off grease. Add tomato sauce, diced tomatoes and seasonings. Simmer about 5 to 10 minutes. Remove from heat and let cool slightly. In a large bowl mix cooked noodles with meat mixture. Mix in 1 to 1 ½ packages of cheese. I use both shredded cheddar and mozzarella mixed together. And don't be afraid to add more cheese, if like me, you love cheese! Use butter to grease a 13 x 9 inch casserole dish. Spread the meat noodle mixture into the casserole dish and then sprinkle the top with remaining cheese. Bake uncovered at 350 degrees for 35 to 40 minutes, or until lightly browned and bubbling.

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 CASSEROLE



Johnny Marzetti Casserole image

Kids love this buffet-ready casserole dish. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right.

Provided by KC

Categories     World Cuisine Recipes     European     Italian

Time 1h55m

Yield 6

Number Of Ingredients 12

8 ounces rotini pasta
1 pound ground beef
½ pound bulk mild Italian sausage
¾ cup chopped onion
¼ cup chopped celery
1 clove garlic, minced
1 tablespoon minced green bell pepper
salt and pepper to taste
1 (14.4 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 cups shredded Italian cheese blend
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
  • Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
  • Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 39.7 g, Cholesterol 120.1 mg, Fat 36.6 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 18.7 g, Sodium 1331.6 mg, Sugar 6.8 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

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