Recipes Included On This Page Johnny Marzetti Johnny Marzetti I Johnny Marzetti II Johnny Marzetti III Johnny Marzetti IV Johnny Marzetti V Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Johnny Marzetti ? Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Here is an on-point article dealing with our new member's request: "Pittsburgh Post Gazette" <http://www.post-gazette.com/food/19991104mailbox.asp Kitchen Mailbox: Johnny Marzetti immortalized as casserole Thursday, November 04, 1999 By Arlene Burnett, Post-Gazette Staff Writer "What is a Johnny Marzetti? Johnny Marzetti is a casserole created in the 1920s by the owner of the Marzetti Restaurant in Columbus, Ohio. Who was Johnny Marzetti? According to the "American Century Cookbook" by Jean Anderson, Johnny Marzetti was the brother of the owner of the Marzetti Restaurant. "Casseroles steam-rolled into the kitchen in the 1940s and have remained popular staples to this day. The Johnny Marzetti casserole was popular in the mid '50s and early '60s. It consists of meat, pasta and either tomato sauce, soup or juice. "When [a reader] requested a recipe for this hearty casserole, the mail poured in. ... There were as many versions of this dish as there was mail." ... Recipes that are similar to the original recipe ... follow: - - - - - - - - - - - - - - - - - - -   * Exported from MasterCook * Johnny Marzetti I Recipe By :Inga Bauman of Lyndora, PA Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1 onion -- diced 1 green pepper -- diced 1 teaspoon oil 29 ounces tomatoes -- (large can) 1 can tomato juice -- (large can) 1 pound elbow macaroni -- cooked Salt -- to taste Pepper -- to taste Garlic salt -- to taste Brown meat, onion and green pepper in oil. Drain, then add tomatoes, tomato juice and spices. Add cooked macaroni to sauce. Simmer 10 minutes and serve. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 5 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 529 Calories; 18g Fat (31.0% calories from fat); 25g Protein; 66g Carbohydrate; 4g Dietary Fiber; 57mg Cholesterol; 143mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Johnny Marzetti II Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1 onion -- diced [we used a medium size] 1 green pepper -- diced 1 teaspoon oil 29 ounces tomatoes -- (large can) 1 can tomato juice -- (large can) 1 pound elbow macaroni -- cooked Salt -- to taste Pepper -- to taste Garlic salt -- to taste Brown meat, onion and green pepper in oil. Drain, then add tomatoes, tomato juice and spices. Add cooked macaroni to sauce. Simmer 10 minutes and serve. Contributed to the FareShare Gazette by Susan; 10 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 529 Calories; 18g Fat (31.0% calories from fat); 25g Protein; 66g Carbohydrate; 4g Dietary Fiber; 57mg Cholesterol; 143mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 2 Fat. * Exported from MasterCook * Johnny Marzetti III Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces noodles [we used egg noodles] 1 1/2 pounds ground chuck 1 large onion -- chopped 1/2 green pepper -- chopped 8 ounces mushrooms -- (juice included) [one can] 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano 2 cans condensed tomato soup 1 can tomato paste -- (small can) 1 cup water 2 teaspoons Worcestershire sauce 8 ounces sharp Cheddar cheese -- grated (2 cups) Brown meat; add onion, green pepper and mushrooms. Cook until tender, then add seasonings; set aside. In another pot or bowl, combine soup, tomato paste, water and Worcestershire sauce; set aside. Cook noodles and drain. Place a layer of noodles in a greased casserole (we used 9-by-13-inches), then a layer of meat mixture and half of the sauce and half of the cheese. Repeat, ending with the remaining cheese. Bake uncovered at 375 degrees for 1 hour. Contributed to the FareShare Gazette by Susan; 10 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 691 Calories; 39g Fat (50.9% calories from fat); 38g Protein; 47g Carbohydrate; 3g Dietary Fiber; 161mg Cholesterol; 1332mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Johnny Marzetti IV Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground chuck 1 small onion -- chopped 1 can cream of mushroom soup 14 ounces tomatoes -- (1 can) 8 ounces noodles [we used egg noodles] 2 cups grated American cheese Brown beef and onion. Add remaining ingredients and place in a casserole dish. Top with grated American cheese. Bake at 275 degrees F. for 1 1/2 hours. Contributed to the FareShare Gazette by Susan; 10 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 19g Fat (44.8% calories from fat); 20g Protein; 33g Carbohydrate; 2g Dietary Fiber; 93mg Cholesterol; 238mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 2 1/2 Fat. * Exported from MasterCook * Johnny Marzetti V Recipe By :Susan Hawkins Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-05 May 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces noodles -- (1 package) 1 1/2 pounds ground chuck 1 large onion -- chopped 1/2 green pepper -- chopped 8 ounces mushrooms (juice included) [one can] 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon oregano 2 cans condensed tomato soup 1 can tomato paste -- (small can) 1 cup water 2 teaspoons Worcestershire sauce 8 ounces sharp Cheddar cheese -- grated (2 cups) Brown meat; add onion, green pepper and mushrooms. Cook until tender, then add seasonings; set aside. In another pot or bowl, combine soup, tomato paste, water and Worcestershire sauce; set aside. Cook noodles and drain. Place a layer of noodles in a greased casserole (we used 9-by-13-inches), then a layer of meat mixture and half of the sauce and half of the cheese. Repeat, ending with the remaining cheese. Bake uncovered at 375 degrees F. for 1 hour. Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 5 May 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 682 Calories; 39g Fat (51.5% calories from fat); 37g Protein; 45g Carbohydrate; 3g Dietary Fiber; 161mg Cholesterol; 1330mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.

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