Jim Mosetti Recipes

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JOHNNY MARZETTI UPDATED



Johnny Marzetti Updated image

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

3 tablespoons olive oil
1 large sweet onion (peeled and chopped)
3 large garlic cloves (minced)
3/4 lb baby portabella mushrooms (wiped clean and thinly sliced)
2 lbs extra lean ground beef
3 1/2 cups tomato sauce
1 1/2 lbs sharp cheddar cheese (coarsely shredded)
1 lb bow tie pasta (or elbow macaroni)

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

BEEF AND NOODLE CASSEROLE/JOHNNY MOSETTI/"FROJOS"



Beef and Noodle Casserole/Johnny Mosetti/

A cousin of the Johnny Marsetti recipes as my family has made it for, well, as long as I can remember! Freezes well, makes plenty and everyone loves it, it's my most requested potluck contribution. The green olives really make the dish special, in my opinion. We double those as my entire family loves the salty contrast of the olives on top of the cheese. We also add extra cheese. Prep time is the longest it's taken me to make this in the past using a knife and hand chopping/shredding everything. Using a food processor will cut your time, I just find them a constant source of frustration and therefore use a knife and hand grater.

Provided by Morgorond

Categories     Meat

Time 50m

Yield 1-2 casseroles, 12 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 onion, diced
4 celery ribs, diced
1 bell pepper, diced (small pepper)
1 (8 ounce) can tomato sauce
1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 (16 ounce) package wide egg noodles
2 cups cheddar cheese, shredded (or more!)
1 (10 ounce) jar pimento-stuffed green olives, sliced
salt and pepper (optional)

Steps:

  • Bring large pot of water to boil and cook noodles according to package directions. Drain.
  • While the noodles are cooking, brown the ground beef with the diced onion, celery and bell pepper until beef is cooked through and vegetables are softened. Season to taste with salt and pepper, if desired.
  • Mix together beef mixture, noodles, tomato sauce, and tomato soup and place in large, rectangular baking dish.
  • Top with shredded cheddar and sliced green olives.
  • Bake uncovered at 350 for 25-30 minutes or until cheese is melted and casserole is heated through.
  • Special Note: I often bake this in two 9x9 pans and then freeze one for later use if I am making this for myself. To use frozen casserole simply thaw overnight in the refrigerator and bake at 350, uncovered, to heat through.

Nutrition Facts : Calories 447.7, Fat 23.1, SaturatedFat 9.4, Cholesterol 103.1, Sodium 793.5, Carbohydrate 34.8, Fiber 3.1, Sugar 4.7, Protein 25.3

JOHNNY MARZETTI CASSEROLE



Johnny Marzetti Casserole image

Kids love this buffet-ready casserole dish. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right.

Provided by KC

Categories     World Cuisine Recipes     European     Italian

Time 1h55m

Yield 6

Number Of Ingredients 12

8 ounces rotini pasta
1 pound ground beef
½ pound bulk mild Italian sausage
¾ cup chopped onion
¼ cup chopped celery
1 clove garlic, minced
1 tablespoon minced green bell pepper
salt and pepper to taste
1 (14.4 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 cups shredded Italian cheese blend
1 ½ cups shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 39.7 g, Cholesterol 120.1 mg, Fat 36.6 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 18.7 g, Sodium 1331.6 mg, Sugar 6.8 g

JIM MOSETTI



Jim Mosetti image

I'm not sure where Grandmother got this recipe but it appears to be a distant cousin to the Johnny Marzetti recipes. Most of those use ground beef but this uses sausage. It's a real favorite in our house, visitors included. Kluski noodles are enriched egg noodles that have a dumpling-like texture. This is the original recipe with the additions we've made over the years. Please read my extra notes at the end of the recipe.

Provided by Kitchen Witch Steph

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb Italian sausage (out of the casing)
1 small onion, chopped
8 ounces mushrooms, sliced
8 -12 ounces kluski noodles
10 3/4 ounces canned tomato soup
salt and pepper, to taste
14 1/2 ounces canned diced tomatoes (optional)
2 -4 tablespoons sun-dried tomato pesto (optional)
10 ounces canned tomatoes and green chilies (optional)

Steps:

  • Cook noodles according to package directions (be sure to heavily salt the water) and drain.
  • Brown sausage with onion, drain off any excess grease.
  • Do a quick saute of mushrooms in oil or just toss them in with the everything else in the following steps.
  • Combine noodles, soup, sausage and onions in a casserole dish. (also add tomatoes and tomato pesto if desired).
  • Bake in 350 degree oven for 35-45 minutes, until browned on top.
  • This was never an overly saucy dish so don't expect it to be. We always bake it until a few of the noodles on top start to crip a bit.
  • Notes: I do not reccomend using any noodle other than the Kluski noodles, it just isn't the same otherwise. I can't get them here in Virginia so I either have to order them online or stock up during out of state trips. It used to be that bags were sold in 8 and 16 ounce sizes (the original recipe used an 8 oz. bag, I think) but now you can only find the 16 oz. size -- thus, we now use about 2/3 of the bag for the recipe.
  • I always stick to the tomato soup instead of switching to a plain tomato sauce. Again, just not the same.
  • I usually stick to the original 4 ingredients plus add a can of Rotel which isn't too tomatoey or spicy for my kids. Mom adds all three of the optional ingredients and Dad loves it. I think just regular diced tomatoes and the pesto would be a good choice, too.

Nutrition Facts : Calories 456, Fat 31.6, SaturatedFat 11.1, Cholesterol 64.7, Sodium 1793.4, Carbohydrate 18.7, Fiber 1.8, Sugar 8.8, Protein 24.8

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