Panamanian Johnny Marzetti Recipe 385

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:

• Brown ground beef, drain, then put in large pot. Chop peppers, onions, celery, olives and mushrooms. Add the seasoning and garlic powder, put in the pot with the drained meat. Mix those ingredients well. Add sauces and paste then mix again. Put on medium low fire. 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, and put into the oven at 350 for about 45 minutes. Don't worry about leftovers - place portions into ziplock freezer bags (preferable over tinfoil). It freezes well and taste twice as good the next time.

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.

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:

• 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.