Johnny Marzzetti with Ground Venison

Johnny Marzzetti with Ground Venison

28 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Recipe by  Helen

“1960's casserole made with ground venison or beef.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  2. Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.
  3. Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.

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Reviews (28)

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This was a tasty dish and my boys and I enjoyed it, though we all agreed that it needed a more saucy or perhaps creamy texture. We will definitely try some additions. 1 can condensed tomato soup, 1 t worcestershire sauce. If that doesn't do it, well try cream of celery soup or maybe mix some cheese throughout. It was good, but we just want to suit it to our tastes.



I'm always looking for ways to use venison and this hit the spot! I pretty much followed the recipe, except I did it all on top of the stove.



As is, the recipe is about 3 stars - very bland and much to dry. I added extra water during the stovetop process, plus some extra sauce before baking. I only baked about 20-30 minutes as it was already starting to dry out. Also added mushrooms, quite a bit of italian seasoning, some fresh crushed garlic, some onion powder and some red pepper flakes to kick up the flavor. Next time I think I might also use beef broth instead of water for added flavor. With the adjustments, was nearly 5 stars! And we called it "Bambi Marzzetti." LOL

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Amount Per Serving (6 total)

  • Calories
  • 725 cal
  • 36%
  • Fat
  • 29.9 g
  • 46%
  • Carbs
  • 67.6 g
  • 22%
  • Protein
  • 44.9 g
  • 90%
  • Cholesterol
  • 131 mg
  • 44%
  • Sodium
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet



previous recipe:

Mom's Venison Barbeque Sauce


next recipe:

Elbows and Ground Beef