Retro Johnny Marzetti Casserole

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Instructions. In a large skillet, heat olive oil and minced garlic over medium-heat. Add ground beef and spices. Stirring occasionally until ground beef is cooked through. Add tomatoes and can of water, stir. Let cook until it begins to low boil, add macaroni and stir. Cover and lower heat to a simmer.

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Drain fat if desired. Place the meat mixture in a large mixing bowl. Add the frozen corn, past, canned diced tomatoes with chiles and spaghetti sauce. Mix the meat sauce and combine. Pour the mixture into a 9 x 13 inch casserole dish. Top with cheese. Cover with foil, bake for 30 minutes or hot and bubbly.

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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 pound Italian sausage and cook, breaking the meat up into pieces, until the pink starts to disappear, 3 to 4 minutes. Add the chopped bell pepper, the onion, 3/4 teaspoon kosher salt, and 1/2 teaspoon pepper. Stir and cook until the vegetables begin to soften, about 8.

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Add diced tomatoes and seasonings and heat through. (If necesssary, turn heat to low and keep warm until macaroni is done.) When macaroni is done, drain and return to pot. Mix in onion mixture and tomato juice. Return to stove and simmer for 10 minutes, check seasoning and serve. Garnish with cheese if you like.

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Preheat oven to 350 degrees Fahrenheit. Using large sauce pan, boil water and cook macaroni according to package directions. Dice onion. Place skillet on medium heat and brown ground beef and cook onions. Drain cooked macaroni and set aside. Drain grease from ground beef. Add pasta sauce to ground beef.

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Set aside. Brown the ground beef and sausage in a skillet over medium heat until it is completely browned and crumbly. Drain off any fat. 1 pound ground beef, ½ pound mild Italian sausage. Add the onion, bell peppers, garlic, oregano, Worcestershire sauce, sugar, pepper flakes and garlic salt.

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why this recipe works For a natural home for leftover chili, we turned to Johnny Marzetti—a dish that combines pasta, ground beef, onion, celery, green pepper, mushrooms, and tomatoes, topped with cheese and baked.

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Instructions. Remove tomatoes from juice & cut into rough chop. Place juice in measuring cup & add water to equal 3&1/2 cups. Brown the beef and pork in a pan over med-high heat. Remove from pan and drain fat. Wipe pan with paper towel to remove excess fat from pan. Add butter and olive oil to pan.

Retro Johnny Marzetti Casserole

Spray a 9X13 inch baking dish with nonstick cooking spray. In a large skillet, over medium heat, brown and crumble ground beef (1 pound) and Italian sausage (1/2 pound) until cooked through. Transfer cooked meat to a plate. Drain and remove all but 2 tablespoons of grease from the skillet.

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Saute onions in olive oil until starting to soften. Add mushrooms and cook 5-6 minutes until mushrooms are soft and starting to brown. Add beef and cook until there is no pink left. Remove from heat and add tomato sauce and 1 1/2 cups of the cheese, mix well and pour into a greased 9 x 13 pan. Top with remaining 1 cup of cheese.

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Grease the skillet with olive oil and sauté chopped onions on medium high heat till they get soft, about 2-3 minutes. Stir in chopped bell peppers, mushrooms and garlic and combine well. Cook till the veggies get a little soft, about 3-4 minutes. Add in beef and sausage.

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12 ounces mushrooms, cleaned and chopped or sliced. 1 tablespoon olive oil or neutral cooking oil. 1 large onion, chopped. 5 cloves garlic, minced. 1 bell pepper (any color), seeded and cored, finely chopped. Salt, to taste. 1 1/2 pounds lean ground beef (90:10 is good) 1 ( 28 - ounce) can whole plum tomatoes in juice. 3 tablespoons tomato paste.

Retro Johnny Marzetti Casserole

Meanwhile, cook egg noodles in a large pot of well salted boiling water for about 1 minute less than the package directions for al dente. Drain well. Preheat oven to 350°F. Spray a large rectangular baking dish with cooking spray and set aside. Remove the sauce mixture from the heat; toss with the cooked noodles.

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Directions. Preheat the oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until al dente. Drain. Meanwhile, cook ground beef in a large skillet until no pink remains. Add onions and celery and cook until.

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Step 4: Mix everything together and serve. Add the bechamel sauce and tomato sauce to the ground beef mixture and stir to combine before gently stirring in the cooked noodles. Place cheese cubes on the top and cover with a lid. Heat over low heat until cheese has melted, about 3-5 minutes.

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Cook the macaroni in salted water as directed on the package. Drain well. While the pasta is cooking, add the ground beef to a large skillet over medium-high heat. Cook until the meat is no longer pink. Drain off any excess grease then add the onion to the skillet. Cook, stirring frequently, until the onion is soft.