"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Johnny Marzetti Recipe

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This recipe for Johnny Marzetti, by , is from The Pennington Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Bowers - Mt. Sterling Cookbook


2 lbs. ground beef, cooked and fat drained
1 small onion, diced (cooked with beef)
1 stalk celery, diced (cooked with beef)
2 qt, diced tomatoes
1 cup catsup
1 sm. can tomato paste
1 tsp. parsley flakes
1 tsp basil
tsp. garlic powder
1 tsp. salt
tsp. pepper
cup sugar
1 lb. rotini or shell pasta

Simmer about 20 Minutes. While mixture cooks, cook 1 pound rotini or shell pasta. Cook until almost tender. Drain off water. Add pasta to the tomato mixture which will be juicy. The pasta will absorb the juice. Cook 5 minutes more. Pour into a greased casserole dish. Top with (12 oz.) package of mozzarella or cheddar cheese. Bake at 350 for 25-30 minutes or until cheese melts and is bubbly.




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