Quick And Easy Johnny Marzetti Recipes

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JOHNNY MARZETTI



Johnny Marzetti image

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

1 lb ground beef
1 large yellow onion, peeled & chopped
8 ounces sliced mushrooms
2 cups canned tomato sauce
2 tablespoons brown sugar
1 tablespoon salt
2 cups sharp cheddar cheese, shredded
13 ounces elbow macaroni, uncooked

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 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

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

JOHNNY MARZETTI IV



Johnny Marzetti IV image

I first had this over 13 years ago when my son was born. My brother, who is great cook, gave me this recipe. It is an easy dish that can be made ahead and refrigerated.

Provided by Stephanie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Yield 4

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1 ½ tablespoons white sugar
1 tablespoon Worcestershire sauce
2 (15 ounce) cans tomato sauce
8 ounces sharp Cheddar cheese, shredded

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.

Nutrition Facts : Calories 834 calories, Carbohydrate 61.6 g, Cholesterol 191.7 mg, Fat 45.2 g, Fiber 6 g, Protein 45.8 g, SaturatedFat 22.1 g, Sodium 1801.6 mg, Sugar 16.6 g

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