Johnny Marzetti

Johnny Marzetti

in American, Pasta, Vegan

This dish originated in Columbus, Ohio as a casserole.  Today, many variations are made as a casserole or in a pan on the stove-top.

I like to make this classic dish with zesty flavors on the stove-top.  I used to make this recipe with ground beef, I now use a vegetarian replacement.  The recipe will provide instructions for either ingredient.

I like to make this in the Fall, Winter and Spring because it is
warming and hearty. I also make it in the summer, because it is just yummy.

 

  • Johnny Marzetti

Johnny Marzetti

  • Servings: 8
  • Difficulty: medium
  • Print

Ingredients

  • 1 Red bell pepper
  • 1 Green bell pepper
  • 3 Celery Stalks
  • 1 Onion
  • 2 cups diced Mushrooms
  • 3 tbsp Worcestershire sauce (vegan if preferred)
  • 1 can Tomato sauce
  • 3 14 oz cans Sliced Tomatoes
  • 3 cloves Garlic minced or 1 tsp Garlic powder
  • 2 – 3 tbsp Chili powder
  • 2 tbsp Paprika
  • 1 tsp Salt
  • 1 tsp Oregano
  • 1/2 tsp Cumin
  • 1 tsp Cheyenne pepper
  • 1 batch TVP Ground beef flavored or 1 lb ground beef
  • 1 lb Rigatoni or Macaroni Pasta

If you are using TVP

In a small pot make this recipe:

TVP – Ground Beef flavor

Prepare the Vegetables

  1. Clean the Vegetables
  2. Minced Garlic
  3. Dice the Onion
  4. Chop Celery
  5. Chop Mushrooms
  6. Chop Bell peppers

Pasta water

  1. Fill a large pot with water.
  2. On highest setting begin heating water for pasta.
  3. Continue to next steps while waiting for the water to boil.

Sauce

  1. Using a medium sauce pot or large pan
  2. Add the canned tomatoes and canned sauce.
  3. Heat on low until sauce is hot, tomatoes are soft and the sauce is thickening.
  4. Stir in the Worcestershire sauce.
  5. Stir in the dry spices, occasionally stir for two to three minutes.
  6. Turn off heat and set aside.

Cook Vegetables

  1. Use a large pan
  2. Add Olive oil
  3. Add minced garlic, skip this step if using garlic powder.
  4. Heat on low for about 2 minutes. This will flavor your oil.
  5. Spoon out the majority of the garlic and set aside for later.
  6. Turn up the heat to medium.
  7. Add diced Onion, Occasionally stir for about a minute.
    8. 8 Add diced celery, Occasionally stir for two minutes
  8. Add the chopped mushrooms, stir occasionally for 2 minutes.
  9. Add Bell peppers, stir occasionally for 2 minutes.
  10. Remove the vegetables from the pan.

If using Ground Beef

  1. Cook the ground beef on medium heat.
  2. Season the beef with salt and pepper.
  3. Break up the beef into tiny pieces while stirring occasionally.
  4. Continue cooking until the meat is cooked.
  5. Add vegetable mixture back to the pan.

If using TVP

  1. Add TVP to the vegetables.

Cook the pasta

  1. Add the pasta to the boiling water.
  2. Stir occasionally.
  3. Cook as directed until al dente.

Put it together

  1. While the pasta is cooking, heat a large pan with low heat.
  2. Add the sauce to the pan.
  3. Add the vegetables and TVP (or beef) to the pan.
  4. Add garlic you set aside.
  5. Gently stir until combined.
  6. Add pasta to the vegetables and sauce mixture.
  7. Gently stir until combined.
  8. Occasionally gently stir for 2 minutes.

  • The sauce should be thick but the pasta should not seem dry when mixed with sauce.
  • If you can see puddles of sauce in your pan, the sauce may be too thin. The sauce will thicken once it behind to cool.

If the sauce looks too thick

  1. Add 1/2 cup of pasta water.
  2. Gently stir pasta, repeat as needed.

If the sauce looks too thin

  1. Continue cooking to reduce the sauce.
  2. Gently stir pasta, repeat as needed

  • Johnny Marzetti
    Garnish with Parsley and Celery Seed
  • Johnny Marzetti
    Serve with a salad and bread.