Johnnymussetti Recipes

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JOHNNY MARZETTI CASSEROLE - SLOW COOKER OR OVEN!



Johnny Marzetti Casserole - Slow Cooker or Oven! image

Johnny Marzetti Casserole - the classic Midwest dish that is the perfect comfort food! This is a fabulous ground beef recipe.

Provided by Karlynn Johnston

Categories     Main Course

Time 1h20m

Number Of Ingredients 11

2 cups dry rotini pasta
1 pound ground beef
1/2 pound bulk mild Italian sausage
3/4 cup chopped onion
1/2 pound white mushrooms (washed and chopped)
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 15-16 ounce can diced tomatoes
1 15-16 ounce can tomato sauce
2 cups shredded Italian cheese blend
1 1/2 cups shredded old Cheddar cheese

Steps:

  • If making in the oven, preheat your oven to 350 °F.
  • Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it even further in the oven or crockpot, you don't want mush.
  • Fry the ground beef and Italian sausage in a large skillet until browned. Mix in the onion and mushrooms and cook until soft. Add in the garlic, saute for 2-3 minutes.
  • Stir in the Italian seasoning, diced tomatoes and tomato sauce. Simmer briefly, then set aside and cool for 10 minutes.
  • Grease or spray a 9x13 casserole dish or the inside of the slow cooker. Spread a little bit of the sauce on the bottom of the dish/slow cooker, then top with the pasta.
  • Sprinkle the Italian blend cheese over the pasta, then pour the remaining sauce over the casserole.
  • Cover and cook in the oven for 45 minutes or in the slow cooker on low for 1 1/2 - 2 hours. When ready, uncover, sprinkle the cheddar cheese on top and then cover again until melted.
  • Serve and enjoy!

Nutrition Facts : Calories 482 kcal, Carbohydrate 15 g, Protein 28 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 106 mg, Sodium 556 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

Johnny Marzetti is a classic ground beef casserole with egg noodles, tomato soup, veggies and cheese -- all baked into one delicious comfort food dish!

Provided by Blair Lonergan

Categories     Dinner

Time 1h10m

Number Of Ingredients 14

1 ½ lbs. lean ground beef
½ lb. pork sausage (or use additional ground beef)
1 green bell pepper, diced
1 yellow onion, diced
Salt and pepper, to taste
1 (28 ounce) can whole tomatoes, NOT drained
2 cans (10.75 ounces each) condensed tomato soup, NOT diluted (I used Campbell's Healthy Request)
1 tablespoon brown sugar
1 teaspoon dry mustard
1 teaspoon garlic powder
8 ounces dry wide egg noodles
1 (4 ounce) can sliced mushrooms, drained
1 (7 ounce) jar green olives, drained (optional)
1 cup grated cheddar cheese

Steps:

  • Heat a large skillet or Dutch oven over medium-high heat. Brown beef, sausage, bell pepper, and onion in the skillet; drain. Season with salt and pepper, to taste. Add tomatoes (with juice), crushing them slightly with a wooden spoon, condensed soup, brown sugar, dry mustard, and garlic powder. Simmer over very low heat for about 30 minutes.
  • Meanwhile, cook egg noodles according to package instructions. Drain well.
  • Preheat oven to 350 degrees F. Spray a large rectangular baking dish with cooking spray and set aside.
  • After beef mixture has simmered for 30 minutes, stir in mushrooms and olives. Remove from heat and toss with the cooked noodles.
  • Transfer mixture to prepared baking dish. Sprinkle with cheese. Bake for 20 minutes, or until heated through and bubbly.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 393 kcal, Carbohydrate 26 g, Protein 30 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 413 mg, Fiber 1 g, Sugar 4 g

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

JOHNNY MUSSETTI



Johnny Mussetti image

The original Johnny Marzetti dish originated in Columbus, Ohio, at the Marzetti restaurant in the 1920's when the owner named it after his brother. There are multiple versions of the recipe and this one is from a friend of my father's from his US Navy days. Easy to make ahead and freeze. Great as leftovers.

Provided by Member 610488

Categories     Meat

Time 1h55m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 onion, minced
3 garlic cloves, minced
salt and black pepper, to taste
2 (10 ounce) cans condensed tomato soup
1 (8 ounce) can tomato sauce
1 tablespoon Tabasco sauce
1 teaspoon dried basil or 1 teaspoon dried Italian seasoning
1 (6 ounce) can large olives, cut into halves
1 (15 ounce) can creamed corn
32 ounces cooked egg noodles (any noodles will work)
8 ounces cheddar cheese, shredded

Steps:

  • Heat the oven to 350F and then spray a 9x13 inch pan with cooking spray. Set aside.
  • In a large frying pan, brown the ground beef, onion, garlic and salt and pepper. The ground beef should be fully cooked. Drain the grease.
  • Add the soup, tomato sauce, tabasco and seasoning along with 1 tomato soup can full of water (after you have emptied the soup) to the ground beef mixture. Mix well.
  • Add the olives, corn and noodles to the ground beef mixture and stir well to mix.
  • Add the mixture to the 9x13 pan and pack down lightly. Coat the surface of the mixture with the cheese. Cover the pan with aluminum foil.
  • Bake for 1 1/4-1 1/2 hour. If you want a golden cheese crust, take the foil off when the casserole is done and stick it under a broiler til it turns golden. Serve immediately.

Nutrition Facts : Calories 770.9, Fat 36.9, SaturatedFat 15.9, Cholesterol 160.7, Sodium 1338.3, Carbohydrate 71.3, Fiber 5.8, Sugar 13.4, Protein 41.3

YAMASSETTI ( JOHNNY MARZETTI )



Yamassetti ( Johnny Marzetti ) image

Make and share this Yamassetti ( Johnny Marzetti ) recipe from Food.com.

Provided by DrB9565

Categories     One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb ground beef
16 ounces macaroni noodles
1 cup onion, chopped
16 ounces spaghetti sauce
16 ounces cheese sauce
2 cups cheddar cheese, grated
1 teaspoon salt and pepper
1 cup olive (optional)
1 -2 cup mushroom (optional)

Steps:

  • Brown beef.
  • Season with salt and pepper.
  • Add chopped onions and spaghetti sauce.
  • Fold in cheese sauce and macaroni.
  • Add olives and/or mushrooms (optional).
  • Pour into casserole dish and sprinkle with grated cheddar cheese.
  • Bake in 350 degree oven for 30 minutes or until cheese is slightly brown.

Nutrition Facts : Calories 598.7, Fat 27.7, SaturatedFat 13.1, Cholesterol 84.7, Sodium 974.4, Carbohydrate 55.6, Fiber 2.6, Sugar 7.6, Protein 30.2

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

MOM'S JOHNNY MARZETTI



Mom's Johnny Marzetti image

The best version of the Ohio dish Johnny Marzetti. The secret ingredient is the baked beans which give this dish a subtle sweetness.

Provided by Jennifer C.

Categories     European

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups of uncooked macaroni
1 lb ground beef
14 ounces Italian-style diced tomatoes
11 1/2 ounces tomato juice
16 ounces homestyle baked beans
2 cups shredded cheddar cheese

Steps:

  • Pre-heat the oven to 350 degrees.
  • Cook the macaroni according to the package directions, drain.
  • Brown the ground beef, drain the fat.
  • Mix all the ingredients together and put in a large casserole dish. Reserve 1 cup of the shredded cheese.
  • Top with the rest of the shredded cheese.
  • Bake in the oven at 350 degrees for 30 to 40 minutes.

Nutrition Facts : Calories 804, Fat 37.1, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1052.9, Carbohydrate 71.4, Fiber 7.7, Sugar 16.1, Protein 48.8

MARZETTI



Marzetti image

I got this recipe from a friend, who got it from her aunt, who got it from...who knows? Whatever the original source, it's a tasty favorite that's a cinch to make.-Margaret Adams, North Vernon, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 473 calories, Fat 19g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1256mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.

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

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