Johnny Marzetti

Name: Johnny Marzetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. noodles; 1 1/2 lb. ground beef; 2 Tbsp. chopped onion; 1 Tbsp. shortening; 1 c. tomato puree; 6 oz. tomato paste; 2 c. chopped tomatoes; 1 tsp. salt; 1/2 tsp. pepper; 1/2 tsp. oregano; 1/2 tsp. paprika; 1/2 tsp. chili powder; 1/2 tsp. garlic powder; 1/2 lb. grated cheese

Eats Now Editorial Team · 918 kcal · Soups & Stews

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Johnny Marzetti – a delicious recipe with noodles, ground beef, onion, shortening, tomato puree, tomato paste. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

8 oz. noodles
1 1/2 lb. ground beef
2 Tbsp. chopped onion
1 Tbsp. shortening
1 c. tomato puree
6 oz. tomato paste
2 c. chopped tomatoes
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 lb. grated cheese

1
Cook and drain noodles.
2
Brown and drain beef and onions.
3
Mix tomato ingredients and spices.
4
Layer in a greased casserole, tomato mixture, noodles, beef and cheese.
5
Bake at 350u00b0 for 1 hour.

918

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 oz. noodles, 1 1/2 lb. ground beef, 2 Tbsp. chopped onion, 1 Tbsp. shortening, and more.

Yes, Johnny Marzetti falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
918 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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