Johnny Marzzetti with Ground Venison Recipe -
Johnny Marzzetti with Ground Venison Recipe
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Johnny Marzzetti with Ground Venison

Recipe by  

"1960's casserole made with ground venison or beef."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 30 mins


  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 More Reviews

Most Helpful Positive Review
Dec 11, 2008

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.

Most Helpful Critical Review
Jan 12, 2011

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

Jan 25, 2008

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.

Nov 10, 2011

Here is the thing about this recipe, those who claim low seasoning, you need to salt the bejezus of the pasta which will go along way to seasoning the whole dish. For those that claimed to dry, the cooking time is alot, if you figure that everything is already cooked 15 minutes in the oven is plenty. Then when you put the cheese on toss it back in the oven but turn off the heat. It is already smoking hot and will melt the cheese.

Nov 10, 2010

I don't normally enjoy venison, but this was delightful. I didn't bake this dish, but instead grated 2/3 of the cheese directly into the pasta / sauce mix. Mmmm!

May 04, 2010

This was good. I'm always looking for something new to do w/ Venison and this one really worked w/ little in my pantry and needing to go shopping. I made this w/ meat, macaroni, onions, tomato sauce, diced tomatos, and condenced cheese soup. Kept it all on the stove top too. Quick and easy.

Jan 16, 2012

modified the recipe by using yellow pepper instead of green. I baked it for about 25 minutes at 350 and once the cheese was put on, I broiled on low to make for a crispy, brown topping. *NOTE: as with most pasta recipes, before you drain your noodles, measure out the amount of water you need later in the recipe from your noodle pot (in this recipe it was 3/4 of a cup). The starch in the water from your noodles will help the sauce come together better than if you used fresh water :) Also seasoned the meat with garlic, salt and pepper while it was browning in the skillet as well as when the sauce was done. used cavatappi noddles (seems to hold up the sauce better, penne would work well, too!), baked in the same cast iron skillet used to brown the meat in and it turned out very well. an instant keeper! loved that it can be done on a modest budget with every day pantry items!

Mar 30, 2011

Good basics but a bit dry as reviews stated before. I added a can of Golden Mushroom Soup with the Meat when browning. This adds the needed moisture while adding a bit more seasoning. Because of the soup I also cut a bit of the salt later in the recipe.


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  • Calories
  • 725 kcal
  • 36%
  • Carbohydrates
  • 67.6 g
  • 22%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 44.9 g
  • 90%
  • Sodium
  • 1226 mg
  • 49%

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

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