Manlymarzetti Recipes

JOHNNY MARZETTI III

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.

MARZETTI

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.

HOMEMADE MANICOTTI

Steps:

• Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

MANLY MARZETTI

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.
• Peel Italian sausage and simmer in 24 ounces of beer for 10 minutes or until cooked through. Drain. Slice into 1/8" slices.
• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease 11 x 7 x 2-inch baking dish (or 8x8-inch pan) 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.
• I usually drain the beef mixture in a fine mesh colander due to the volume of high water content onions and mushrooms.
• Off heat, mix in tomato sauce, Italian sausage slices 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. (Add grated parmesan cheese if more is needed.).
• Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.

JOHNNY MARZETTI II

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.

JOHNNY MARZETTI I

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.

JOHNNY MARZETTI UPDATED

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.

JOHNNY MARZETTI IV

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.

JOHNNY MARZETTI CASSEROLE

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.

JOHNNY MARZETTI

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 MARZETTI

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.

MARZETTI

Steps:

• Heat oil, soften onions for a few minutes, add mushroom for 2 minutes.
• Brown mince, in batches if you need to. Drain any excess fat.
• Add both cans of soup, then add one can of water. Mix well till combined.
• Simmer for 15-20 minutes. While this is cooking boil the pasta. I like tagliatelle, but penne or shells work well for the kids.
• It can be served as a pasta and sauce at this point or combined then topped with the cheese to make a pasta bake. 180C oven for as far as you want to melt or crisp the cheese.

A BETTER MARZETTI

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.