Johnny Marzetti II

Read Reviews (7)

"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." — 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.

Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review

Jan 04, 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 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.

—Linda Farrell

See full review »

Most Helpful Critical Review

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.

—LAURENELYSE

See full review »

9 Ratings

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.

—Jasperthecook

See full review »

Mar 04, 2012

I omitted the green pepper and pork and doubled the tomatoes to up the veggie quotient. Very tasty!

—CHAM1203

See full review »

May 26, 2011

I divided the recipe in two. Substitutions: no ground pork, no beans, used a large jar of of chunky spaghetti sauce, sprinkled shredded Italian cheese mix and baked for only 20 minutes. The family absolutely loved it and asked for it to be on the regular rotation! Good base recipe.

—Kids2Cutie

See full review »

Jul 27, 2010

delicious, made for wifes work, they loved it, and wanted more

—big d

See full review »

Oct 25, 2006

It just seemed that it was going to be too dry for my likings so I added a little flour to my meat/veggie mixture (to thicken) and then added a can of beef broth, making a gravy/sauce before adding the tomatoes, beans and a can of mushrooms. Also added some mozzarella to the sauce and then seasoned to taste w/salt & pepper. I did top w/parmesan & baked as directed. :) Sorry. Not really a review of the original recipe but thanks for the idea for a quick after work meal for my family.

—ROXANN4837

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Johnny Marzetti I

Johnny Marzetti III

Johnny Marzetti IV

Johnny Marzetti V

Johnny Marzetti Casserole

Johnny Marzzetti with Ground Venison

Johnny Appleseed Meatballs

Slumgullion

Ragu Bolognese

Mild 'Sweet' Tomato Sauce with Elbow Macaroni Bake

Nutrition

Calories
264 kcal
13%

Carbohydrates
23.5 g
8%

Cholesterol
41 mg
14%

Fat
12.9 g
20%

Fiber
2.7 g
11%

Protein
13.2 g
26%

Sodium
446 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Johnny Marzetti II

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 264
Calories from Fat: 116

% Daily Value *
Total Fat 12.9g 20 %
Saturated Fat 5.6g 28 %
Cholesterol 41mg 14 %
Sodium 446mg 18 %
** Potassium 295mg 8 %
Total Carbohydrates 23.5g 8 %
Dietary Fiber 2.7g 11 %
Protein 13.2g 26 %
Sugars 2.5g
Vitamin A 4 %
Vitamin C 16 %
Calcium 7 %
Iron 22 %
Thiamin 46 %
** Niacin 50 %
** Vitamin B6 13 %
** Magnesium 10 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.