Johnny Marzzetti with Ground Venison

Johnny Marzzetti with Ground Venison

29
Helen 0

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

1 h 30 m servings 725 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

29
  1. 33 Ratings

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Most helpful positive review

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 so...

Most helpful critical review

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 ...

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 so...

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 ...

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.

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, ...

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!

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 s...

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: a...

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 ...

Good supper-dish. I ,as well, added Italian spices, a dash of chili powder. I was out of diced tomatoes in the pantry so I substituted a 26 oz can of tomato sauce instead of the paste and dice...