Johnny Marzetti II

7 Reviews

“This is a very flexible dish, and you can adjust it to your own taste! If you like kidney beans, add another can. If you don't like kidney beans, substitute one small can sliced black olives and a (4 ounce) can sliced mushrooms for the beans.” - by MARBALET

Directions

Cook pasta in a large pot of boiling water until done. Drain.
In a large skillet, saute onion, celery, and green pepper in butter or margarine until softened. Add ground beef and pork, and cook until meat is done. Drain well.
Combine with stewed tomatoes, beans, salt, and pasta. Spread into two 9 x 13 inch baking pans. Top each pan with 1 cup cheese.
Bake at 350 degrees F for 30 to 35 minutes.

Nutrition

Amount Per Serving (20 total)

Calories
264 cal
13%

Fat
12.9 g
20%

Carbs
23.5 g
8%

Based on a 2,000 calorie diet

Reviews (7)

Rate This Recipe

Linda Farrell

Jan. 4, 2011

"Would rate this a 10 if I could. Browned breakfast sausage (from this site) with 1 lb hamburger. Added onion, celery and red pepper. Mixed in undrained can tomatoes and green chilies and drained an..." See mored rinsed can red kidney beans. Mixed cooked noodles with the meat mixture. Poured into greased baking dish. Topped with shredded provel cheese and sharp cheddar. Baked for 15 minutes. Very versatile recipe. Next time will melt Velveeta cheese on top."

Jasperthecook

Feb. 18, 2009

"This casserole is EXCELLENT. I like to add extra cheddar cheese, mushrooms and chilies to give it some extra kick... my friends love it. Thanks from a (formerly) hungry college student...." See more"

LAURENELYSE

Nov. 17, 2004

"I changed this recipe a little. I omitted the stewed tomatoes and added jar prego sauce. I also left out the kidney beans. I also added provolone and mild cheddar cheeses...." See more"

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