Manly Marzetti Recipes

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MANLY MARZETTI



Manly Marzetti image

Tired of the nondescript? The Italian sausage and pepper jack cheese wake up the classic Johnny Marzetti casserole. This has zing, but it is not super spicy. Use your ground venison, no one will ever know it's not regular ground beef. Just what the Hunter ordered: a manly casserole.

Provided by KateL

Categories     One Dish Meal

Time 1h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1/2 lb bow tie pasta or 1/2 lb elbow macaroni
1 lb Italian sausage
24 ounces beer
1 1/2 tablespoons olive oil
1 large sweet onion (peeled and chopped)
3 large garlic cloves (minced)
1/2 lb baby portabella mushrooms (wiped clean and thinly sliced)
1 lb extra lean ground beef (or ground venison)
1 3/4 cups low-sodium tomato sauce
3/4 lb monterey jack pepper cheese (coarsely shredded)

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.

Nutrition Facts : Calories 851.5, Fat 46.9, SaturatedFat 20.7, Cholesterol 172.4, Sodium 1291.1, Carbohydrate 45.2, Fiber 3.4, Sugar 6.4, Protein 52.7

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.

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 Allrecipes Member

Time 1h

Yield 4

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
½ green pepper, chopped
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed tomato soup, undiluted
1 (6 ounce) can tomato paste
1 teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon pepper
⅓ cup water
1 tablespoon Worcestershire sauce
8 ounces wide egg noodles, cooked and drained
1 cup shredded Cheddar cheese

Steps:

  • Brown ground beef, onion and green pepper; drain off fat. Stir in next nine ingredients. Spoon into a greased 3-qt. casserole; top with cheese. Cover and bake at 350 degrees F for 45 minutes.

Nutrition Facts : Calories 854.2 calories, Carbohydrate 68.7 g, Cholesterol 173.2 mg, Fat 47.9 g, Fiber 4.9 g, Protein 38.7 g, SaturatedFat 20.2 g, Sodium 2045.1 mg, Sugar 15.2 g

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