Johnny Marzetti III

Johnny Marzetti III

29

"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 553 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 859 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. 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.
  3. In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
  4. 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.
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Reviews

29
  1. 35 Ratings

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One of the best Johnny Marzetti recipes I've tried yet! Easy, versatile, makes a lot so leftovers are a definite the next day. We use elbow macaroni, and added extra cheese as a personal prefere...

I'm still looking for a recipe for something similar that my husband and I ate at school. When I read this, I thought I found it. I was disappointed. Although it's not bad, it's not particula...

Your version has become a family favorite. As with many good recipes, this tastes even better the next day after sitting in the fridge and reheated. Thank you for this great recipe.