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Johny Marzetti


Marzetti is a very good dish to make ahead or to give when a new family moves into the neighborhood or to a family during a bereavement or wherever you need to share a dish with a group of people.

    Noodles
    3 eggs, beaten
    dash of water
    dash of olive oil (or other cooking oil)
    pinch of salt
    pinch of pepper
    flour
Beat the eggs with a fork and add water, oil, salt and pepper. Begin to add flour, stir and continue to add flour until the dough is of a consistency that it can be handled without stickiness. If you have a noodle maker run it through as directed by the instructions. If you don't have a noodle machine, roll the dough out on a lightly floured counter top as you would roll out pie dough. Roll to a thickness you desire, thin for thin noodle or thick for thicker noodles. Then roll the dough jelly roll fashion. Cut the noodles to the width that you would like and spread them out to dry slightly. Put a kettle on to boil water. When the water comes to a boil place the noodles in and bring the water back to a boil. Cook until the noodles are of the consistency you like.
    Marzetti Sauce
    1 pound of ground beef
    1 large onion, chopped or diced
    1 16 oz. can of tomatoes
    7 oz. sharp cheese, grated
    1/2 cup catsup
    Dash of paprika
    Dash of chili powder
    Salt and pepper to taste

Brown the meat and onion using Pam. Then add grated cheese. Add the catsup, tomatoes and spices. Stir until throughly mixed. Place the sauce and cooked noodles to a casserole dish. Bake approximately 1 hour at 350 degrees.


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