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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

  1. Preheat oven to 350°.
  2. Cook the pasta per package instructions and set aside.
  3. 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.
  4. Mix the Italian cheese blend and the cheddar together. Save the parmesan for topping along with apart of the cheese mix.
  5. 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.
  6. Enjoy.