This Johnny Marzetti recipe surely pleases a crowd with its cheesy and tangy deliciousness. The pasta casserole has ground beef and mushrooms. Bring a large pot of water to boil for the macaroni. Cook the macaroni for about 7 minutes until on the firmer side of al dente. Drain the pasta, then return it to the pot and set aside.
An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles. In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened.
So who and what is Johnny Marzetti?? I first met Johnny in a cookbook of American casseroles. It is a vintage recipe that dates back to the 1920’s and endured to the middle of the 20th century and beyond. Born in Columbus, Ohio, it is believed to have been created by Italian immigrant Teresa Marzetti, who named it after her brother-in-law.
The locals there still eat it and claim it as their own, though they have dropped the “r” and call it “Johnny Mazetti”. However Johnny changed and evolved, he still remained down to earth. Simple, humble, goodness which was always universally loved, cherished and remembered.