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Johnny Marzzetti with Ground Venison

Rated as 3.92 out of 5 Stars

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

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

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.

Nutrition Facts


Per Serving: 725 calories; 29.9 g fat; 67.6 g carbohydrates; 44.9 g protein; 131 mg cholesterol; 1226 mg sodium. Full nutrition

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Reviews

Read all reviews 34
  1. 39 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
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 ...

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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, ...

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...

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...

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 hu...

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 ...