This recipe bring back memories of my adventure into cooking.
As a newly wed back in 1969, Good Housekeeping cookbook (copyright 1963) was one of my first cookbooks.
One of the first things I was looking for in our new home, (fast forward to 2024) was a special place to put all my cookbooks. The day I wanted to make some choux puffs (cream puff shells) to use for a tea sandwich I knew where to look; not on the internet but the same book I have gone back to for almost 55 years for making cream puffs or a savory shell to use for a tea party and that was my Good Housekeeping cookbook.
Now, the book. Upon opening it, I thought I would start sneezing, and I did. Not only had it been in storage for 4 years, it has been around my house for 55 so it has a really musty smell. There are so many recipes I want to revisit and try to update from this book and the Mazetti (aka Marietta) recipe is one of them. The GH version calls for canned tomato soup and that is something I never liked anyway so this version is a little old and a little new and perfect for a weekend dinner for the family.
Johnny Marzetti was actually made by an Italian immigrant, Teresa Marzetti at her restaurant in Ohio that was established in 1896 and she named the casserole after her brother-in-law. It became a hit and by the 1920’s it was popular all across Ohio and the Midwest. The Marzetti’s later became famous for their salad dressings. Now, isn’t that interesting and how would I know that without the internet.
So my new spin on an old time favorite are some things from my original GH recipe and some from Teresa Marietta’s recipe and a few new throw ins like the mushrooms and Italian seasoning. I do hope you will try the dish for your family and please let me know in the comment section if you have made additions to what I hope will became a family favorite of yours.
BLAST FROM THE PAST: This recipe for Lemon Meringue Pie has over 15,000 views since I posted it back in 9/11 and is a dessert my husband would eat any time of the day.
Getting all the ingredients ready.
Cook the sausages (removed from casings) and ground beef, onion and bell pepper until the sausage is no longer pink.
Add in the mushrooms and sauté a few more minutes.
Add in the tomatoes and seasonings.
Stir in cooked ziti pasta.
Put half the pasta mixture into large baking dish and top with half the cheese.
Top with remaining pasta mixture and remaining cheese. Sprinkle with parmesan cheese and put in oven.
Really tasty. This needed a few more minutes to get the cheese nice and melted.
Now doesn’t that just look delicious and it sure brings back memories of our early married life and adventures into cooking.
Mazetti AKA Johnny Marzetti
Ingredients
- 12 oz. penne or rigatoni pasta or any short tube shape
- 1 lb. ground beef
- 1/2 lb. mild Italian sausage remove casings
- 1 c. onion 1/4" dice
- 1/2 c. celery 1/4" dice
- 3/4 c. green pepper 1/4" dice
- 2 cloves garlic finely minced
- 8 oz. carton mushrooms sliced
- 2 tsp. Italian seasoning
- salt and pepper to taste
- 15 oz. can tomato sauce
- 2-14.5 oz. can petite diced tomatoes
- 1 1/2 c. Italian cheese blend
- 2 c. grated cheddar cheese
- 1/2 c. grated parmesan cheese
Instructions
- Preheat oven to 350°.
- Cook the pasta per package instructions and set aside.
- In a large skillet cook the ground beef and sausage until almost done then add in the onion, celery and green pepper. Sauté until the vegetables are almost tender then add in the garlic and mushrooms and sauté for 2-3 minutes longer. Drain some of the liquid off the tomatoes and add back in if needed when you start mixing everything together. Stir in the tomato sauce and diced tomatoes. Add in all the seasonings.
- Mix the Italian cheese blend and the cheddar together. Save the parmesan for topping along with apart of the cheese mix.
- Mix the cooked pasta with the meat sauce. Mix thoroughly and put half of this mixture in a greased 9 x 13" casserole (or larger). Sprinkle half of the cheese mixture on top and then add the remaining pasta/sauce mixture. Bake uncovered for 35-40 minutes. The last 15 minutes, add the remainder of the cheese blend and the parmesan cheese and continue baking until cheese is golden brown.
- Enjoy.
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