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Johnny Marzetti III

Johnny Marzetti III

  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 10 m
Marsha

Marsha

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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

CHELS
13

CHELS

8/20/2007

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 preference. Kids and adults alike gobbled it up, the casserole was cleaned out quite quickly. Will definitely be making this again!

HEIDI186
10

HEIDI186

8/29/2002

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 particularly good. It's a good recipe to keep on hand, since it requires so few ingredients, and I usually have them on hand, but it won't be in my regular rotation. I found the tomato soup too sweet and the cheese overpowering. Maybe next time I'll use more tomato sauce and eliminate the soup, and use cheddar instead of American cheese.

Irma
7

Irma

9/22/2007

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.

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