Johnny Marzetti Recipes

Steps:

• In large heavy dutch oven combine ground meat, onions, celery and bell pepper.
• Saute until meat is browned then drain off any excess grease.
• Add garlic, mushrooms, black olives, tomatoes, cream of mushroom soup, corn, Worchestershire sauce, salt, black pepper, white pepper and cayenne pepper, mixing well.
• Cover and simmer over low heat about 20 minutes.
• Add cheddar cheese and mix well.
• Gently fold in cooked noodles.
• Pour into slightly buttered 10x14 casserole dish or two 9x9 dishes.
• Top with your choice of onion rings or crushed Ritz crackers combined with melted butter, if desired.
• Bake in 350 oven for 30 minutes or until heated through.

Steps:

• In large skillet, saute peppers, celery, onions, and ground beef and pork in butter or margarine. Add salt. Reduce heat and cook for 5 minutes.
• Stir in olives, mushrooms, and tomato soup. Cook 5 more minutes.
• Cook wide noodles according to directions on package. Drain noodles.
• Turn into large casserole dish or roasting pan.
• Add tomato sauce, Prego sauce and meat mixture. Gently stir until well blended. Sprinkle Velveeta cheese on top.
• Bake at 350 degrees for 35 minutes.

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.

Steps:

• Saute in 1/4 C.butter: ground beef, onions, salt, garlic salt & pepper.
• In another pan, cook macaroni until barely done.
• Drain and add 1/4°C butter to macaroni.
• Add sauteed items, 2/3 cheese, 1 can tomato sauce and mushrooms to the macaroni.
• Mix and put into 2-2qt. casserole dishes.
• Pour the other tomato sauce and cheese evenly over the top.
• Bake at 325 degrees until bubbly. (appr. 45 mins).

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.

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!

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.

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.

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.

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.

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.

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• In a large skillet, saute onion, celery, and green pepper in butter or margarine until softened. Add ground beef and pork, and cook until meat is done. Drain well.
• Combine with stewed tomatoes, beans, salt, and pasta. Spread into two 9 x 13 inch baking pans. Top each pan with 1 cup cheese.
• Bake at 350 degrees F for 30 to 35 minutes.