VINTAGE JOHNNY MARZETTI RECIPE
A classic recipe for macaroni casserole that is inexpensive, filling and full of flavor.
Provided by Lizotte
Categories Main Course
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Using large sauce pan, boil water and cook macaroni according to package directions.
- Dice onion.
- Place skillet on medium heat and brown ground beef and cook onions.
- Drain cooked macaroni and set aside.
- Drain grease from ground beef.
- Add pasta sauce to ground beef.
- Toss macaroni with pasta sauce, beef, and onion mixture.
- Spread macaroni mixture in 9x13 casserole dish.
- Sprinkle mozzarella cheese over macaroni mixture.
- Mix spices in small bowl or measuring cup. Sprinkle over cheese.
- Bake macaroni for 30 minutes at 350 degrees.
Nutrition Facts : Calories 118 kcal, ServingSize 1 serving
EASY JOHNNY MARZETTI RECIPE
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
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
YAMASSETTI ( JOHNNY MARZETTI )
Make and share this Yamassetti ( Johnny Marzetti ) recipe from Food.com.
Provided by DrB9565
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown beef.
- Season with salt and pepper.
- Add chopped onions and spaghetti sauce.
- Fold in cheese sauce and macaroni.
- Add olives and/or mushrooms (optional).
- Pour into casserole dish and sprinkle with grated cheddar cheese.
- Bake in 350 degree oven for 30 minutes or until cheese is slightly brown.
Nutrition Facts : Calories 598.7, Fat 27.7, SaturatedFat 13.1, Cholesterol 84.7, Sodium 974.4, Carbohydrate 55.6, Fiber 2.6, Sugar 7.6, Protein 30.2
JOHNNY MAZETTI (PANAMA)
Make and share this Johnny Mazetti (Panama) recipe from Food.com.
Provided by Papa D 1946-2012
Categories South American
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- FOR THE HOMEMADE ARTURO SAUCE:.
- Mix all ingredients together and saute` on low until bubbles begin. Yield is about 1 cup good for a recipe calling for 8 oz can.
- FOR THE CASSEROLE:.
- Pre-heat oven to 350°F.
- In a large skillet brown ground beef, drain, then put in large pot, add chopped peppers, onions, celery, olives and mushrooms. Then add the seasoning and garlic powder to the pot. Mix those ingredients well. Add sauces and tomato paste then mix again. Cook over medium low heat for about 25 to 30 minutes.
- In another pot, cook noodles -- when done, add them to the mixture and stir very well. Place mixture in long oblong pan in layers. On each layer, place shredded cheese but leave enough for the top.
- Place about 4 teaspoons of butter on the top with remaining cheese, and bake at 350°F for about 35 minutes or until the cheese melts and it is a golden brown. Serve and enjoy. Leftovers freeze well.
Nutrition Facts : Calories 448.4, Fat 19.3, SaturatedFat 10.9, Cholesterol 94.7, Sodium 1171.9, Carbohydrate 46.5, Fiber 4.4, Sugar 9.3, Protein 23.6
JOHNNY MARZETTI UPDATED
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
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
JOHNNY MARZETTI
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
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.
JOHNNY MARZZETTI WITH GROUND VENISON
1960's casserole made with ground venison or beef.
Provided by Helen
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.
- Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.
Nutrition Facts : Calories 725.1 calories, Carbohydrate 67.6 g, Cholesterol 131.3 mg, Fat 29.9 g, Fiber 4.9 g, Protein 44.9 g, SaturatedFat 16.8 g, Sodium 1226.4 mg, Sugar 9.1 g
MOM'S JOHNNY MARZETTI
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
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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