Johnny Marzetti
Browse the recipe Johnny Marzetti
YIELD Makes 6 servings
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INGREDIENTS
| 1 | pound bulk mild Italian sausage |
| 1 | cup chopped onion |
| 1 | green bell pepper, chopped |
| 1 | clove garlic, minced |
| 1 | can (about 14 ounces) diced tomatoes, undrained |
| 1 | can (8 ounces) tomato sauce |
| 1 | can (6 ounces) tomato paste |
| 1 | cup water |
| 1‑1/2 | teaspoons Italian seasoning |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon black pepper |
| 1 | package (12 ounces) wide egg noodles, cooked according to package directions and drained |
| 2 | cups (8 ounces) shredded mozzarella cheese |
| 1/2 | cup grated Parmesan cheese |
PREPARATION:
- Crumble sausage into 12-inch skillet. Cook and stir 2 minutes over medium heat. Add onion, bell pepper and garlic; cook and stir until onions are tender and sausage is no longer pink. Drain fat. Add tomatoes, tomato sauce, tomato paste, water, Italian seasoning, salt and pepper; cook and stir 8 to 10 minutes.
- Meanwhile preheat oven to 375°F. Lightly spray 13X9-inch baking dish with nonstick cooking spray.
- Place noodles in large bowl. Add sausage mixture; stir until well blended. Place half of noodle mixture into prepared baking dish. Sprinkle with half of mozzarella cheese. Repeat layers; sprinkle with Parmesan cheese. Bake 30 minutes or until heated through and cheese is melted.
This recipe appears in:
Italian