Johnny Marzetti III

4.3
(44)

An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles.

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Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hrs 10 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 8 ounces pasta

  • 1 pound lean ground beef

  • 1 cup chopped onion

  • 2 cups chopped celery

  • salt and ground black pepper to taste

  • 1 (10.75 ounce) can condensed tomato soup

  • 1 (8 ounce) can tomato sauce

  • 1 cup water

  • 2 cups shredded sharp Cheddar cheese

Directions

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.

  2. Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.

  3. In a casserole dish, mix together the cooked and drained pasta with the meat mixture.

  4. Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

Nutrition Facts (per serving)

553 Calories
33g Fat
34g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 553
% Daily Value *
Total Fat 33g 42%
Saturated Fat 16g 82%
Cholesterol 132mg 44%
Sodium 859mg 37%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 31g
Vitamin C 33mg 164%
Calcium 376mg 29%
Iron 4mg 23%
Potassium 686mg 15%

* 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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