*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.
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.
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
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.
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!
I have made this a couple of times now and they loved it. I did tweak it by adding fresh garlic in addition to powdered and substituting beef broth for water. I did not make the macarone my husband is a low/no carber. I just loved it along with other who tried it. They said they would know it was venison. A KEEPER:)
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.
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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