johnny marzetti recipes

 The origin of Johnny Marzetti casserole may be traced to the heart of a state located on the eastern edge of the area commonly referred to as the heartland. There is nothing more Midwestern, in my opinion.

Ingredients:

1. 12 ounces mushrooms, cleaned and chopped or sliced
2. 1 tablespoon olive oil or neutral cooking oil
3. 1 large onion, chopped
4. 5 cloves garlic, minced
5. 1 bell pepper (any color), seeded and cored, finely chopped
6. Salt, to taste
7. 1 1/2 pounds lean ground beef (90:10 is good)
8. 1 (28-ounce) can whole plum tomatoes in juice
9. 3 tablespoons tomato paste
10. 3/4 teaspoon dried oregano
11. 1/4 teaspoon crushed red pepper flakes
12. Freshly ground black pepper
13. 12 ounces (2 3/4 cups) uncooked elbow macaroni
14. 8 ounces grated cheddar cheese (2 generous cups), divided
15. 4 ounces grated Parmesan cheese (1 1/2 cups), divided

Instructions:

Step:No:01

Set oven temperature to 350°F.
Grease and set aside a 9 x 13-inch baking dish.

Step:No:02

Cook the beef and vegetables: Turn up the heat to medium-high in a big, deep skillet. To the dry skillet, add the mushrooms. The moisture in the mushrooms will evaporate as they cook. After 5 to 8 minutes, or until they are tender, lightly browned, and the majority of their moisture has disappeared, give them an occasional stir. Place the mushrooms in a bowl and scrape them out.After cleaning, put the skillet back on the heat. When the oil begins to ripple, add the onion and cook for about 6 minutes, or until it becomes transparent. Add the bell pepper and garlic, and sauté for an additional minute. Add a lot of salt for seasoning.

Add the steak, lower the heat to medium, and cook, using a spoon to break the steak into small clumps. After 8 minutes, or when the flesh is no longer pink, stop cooking.

Step:No:03

Add the seasoning and the tomatoes: Using your hands, crush the tomatoes into the pan (use an apron) and add the can's remaining contents.

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