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Johnny Marzetti

Yield

Makes 6 servings

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

  1. 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.
  2. Meanwhile preheat oven to 375°F. Lightly spray 13X9-inch baking dish with nonstick cooking spray.
  3. 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.

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