Johnny Marzetti II

Johnny Marzetti II

7 Reviews 1 Pic
Recipe by  MARBALET

“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.”

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Adjust Servings

Original recipe yields 20 servings


  1. Cook pasta in a large pot of boiling water until done. Drain.
  2. 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.
  3. Combine with stewed tomatoes, beans, salt, and pasta. Spread into two 9 x 13 inch baking pans. Top each pan with 1 cup cheese.
  4. Bake at 350 degrees F for 30 to 35 minutes.

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Reviews (7)

Rate This Recipe
Linda Farrell

Linda Farrell

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 and 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.



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.



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.

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Amount Per Serving (20 total)

  • Calories
  • 264 cal
  • 13%
  • Fat
  • 12.9 g
  • 20%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 13.2 g
  • 26%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet



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