Best 10 Bell Pepper Bonanza Marzetti Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

In the realm of culinary delights, few dishes can rival the captivating flavors and vibrant colors of "Bell Pepper Bonanza Marzetti." Originating from the kitchens of the renowned Marzetti family, this culinary masterpiece has captured the hearts and taste buds of food enthusiasts worldwide. With its tantalizing blend of sweet bell peppers, succulent shrimp, and a creamy, tangy sauce, this dish promises an unforgettable gastronomic experience. As you embark on this culinary journey, we present to you a comprehensive guide to creating the ultimate "Bell Pepper Bonanza Marzetti," ensuring that every bite is a symphony of flavors that will leave you craving for more

Here are our top 10 tried and tested recipes!

MARZETTI



Marzetti image

I got this recipe from a friend, who got it from her aunt, who got it from...who knows? Whatever the original source, it's a tasty favorite that's a cinch to make.-Margaret Adams, North Vernon, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

1 pound ground beef
1 large onion, chopped
1/3 cup chopped green pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (6 ounces) tomato paste
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/3 cup water
1 tablespoon Worcestershire sauce
8 ounces wide noodles, cooked and drained
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.

Nutrition Facts : Calories 473 calories, Fat 19g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 1256mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.

JOHNNY MARZETTI II



Johnny Marzetti II image

This is a very flexible dish, and you can adjust it to your own taste! If you like kidney beans, add another can. If you don't like kidney beans, substitute one small can sliced black olives and a (4 ounce) can sliced mushrooms for the beans.

Provided by MARBALET

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Yield 20

Number Of Ingredients 11

1 pound lean ground beef
1 pound ground pork
¼ cup butter
1 onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
1 (28 ounce) can stewed tomatoes, with liquid
1 (15 ounce) can kidney beans
2 teaspoons salt
1 (16 ounce) package macaroni
½ cup grated Parmesan cheese

Steps:

  • Cook pasta in a large pot of boiling water until done. Drain.
  • In a large skillet, saute onion, celery, and green pepper in butter or margarine until softened. Add ground beef and pork, and cook until meat is done. Drain well.
  • Combine with stewed tomatoes, beans, salt, and pasta. Spread into two 9 x 13 inch baking pans. Top each pan with 1 cup cheese.
  • Bake at 350 degrees F for 30 to 35 minutes.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 23.5 g, Cholesterol 41.2 mg, Fat 12.9 g, Fiber 2.7 g, Protein 13.2 g, SaturatedFat 5.6 g, Sodium 446.3 mg, Sugar 2.5 g

JOHNNY MARZETTI CASSEROLE



Johnny Marzetti Casserole image

Kids love this buffet-ready casserole dish. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right.

Provided by KC

Categories     World Cuisine Recipes     European     Italian

Time 1h55m

Yield 6

Number Of Ingredients 12

8 ounces rotini pasta
1 pound ground beef
½ pound bulk mild Italian sausage
¾ cup chopped onion
¼ cup chopped celery
1 clove garlic, minced
1 tablespoon minced green bell pepper
salt and pepper to taste
1 (14.4 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
2 cups shredded Italian cheese blend
1 ½ cups shredded sharp Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
  • Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
  • Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 39.7 g, Cholesterol 120.1 mg, Fat 36.6 g, Fiber 3.3 g, Protein 40.2 g, SaturatedFat 18.7 g, Sodium 1331.6 mg, Sugar 6.8 g

JOHNNY MARZETTI III



Johnny Marzetti III image

An easy school version of Johnny Marzetti. To freeze, don't add the cheese or bake ahead of time. Use your choice of elbow or egg noodles.

Provided by Marsha

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h10m

Yield 6

Number Of Ingredients 9

8 ounces pasta
1 pound lean ground beef
1 cup chopped onion
2 cups chopped celery
salt and ground black pepper to taste
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
1 cup water
2 cups shredded sharp Cheddar cheese

Steps:

  • In a large pot with boiling salted water cook pasta until al dente. Drain.
  • Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
  • In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
  • Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

Nutrition Facts : Calories 553.4 calories, Carbohydrate 33.5 g, Cholesterol 132.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 858.8 mg, Sugar 7 g

BELL PEPPER BONANZA MARZETTI



Bell Pepper Bonanza Marzetti image

Mellow, Colby cheese, no mushrooms, just the way my MIL loves it. I make this casserole ahead for a change of pace for my MIL. This grew out of Johnny Marzetti in Jean Anderson's American Century Cookbook.

Provided by KateL

Categories     One Dish Meal

Time 1h20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

1/2 lb bow tie pasta (or elbow macaroni)
1 1/2 tablespoons olive oil
1 large sweet onion (peeled and chopped)
3 large garlic cloves (minced)
1 green bell pepper (chopped coarsely)
1 red bell pepper (chopped coarsely)
1 lb extra lean ground beef (or ground venison)
1 3/4 cups low-sodium tomato sauce
3/4 lb colby cheese (coarsely shredded)

Steps:

  • Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
  • Preheat oven to 350 degrees Fahrenheit.
  • Lightly grease 11 x 7 x 2-inch baking dish (or 8x8-inch pan) and set aside.
  • Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
  • Add onion and garlic. Stir-fry until limp, about 3 minutes.
  • Add chopped bell pepper and stir-fry about 5 minutes.
  • Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
  • Drain the beef mixture in a fine mesh colander due to the volume of high water content onions and bell peppers.
  • Off heat, mix in tomato sauce, and all but 1 cup cheese.
  • Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
  • Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
  • Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.
  • Serves 6.
  • Due to the high moisture content of the onions and bell peppers, this recipe does not freeze as well as other versions of this casserole. If you do freeze it, please reheat in the oven, not the microwave.

EASY JOHNNY MARZETTI RECIPE



Easy Johnny Marzetti Recipe image

This easy Johnny Marzetti recipe is similar to American goulash but with lots and lots of cheese. It is a comfort dinner recipe that is easy to prepare and so delicious.

Provided by Kylie Perrotti

Categories     Dinner

Time 1h15m

Number Of Ingredients 20

2 pounds ground beef (or use ground turkey, sausage, plant-based crumbles, or chicken)
16 ounces elbow macaroni
1 tablespoon neutral oil (if needed)
1 yellow onion (peeled and diced)
2 red bell peppers (trimmed, seeded, and diced)
8 ounces baby bella mushrooms (diced)
6 cloves garlic (peeled and minced)
1 red Fresno chili pepper (cut and minced, or use crushed red pepper)
2 tablespoons butter
1 teaspoon dry thyme
1 teaspoon paprika
1 teaspoon sweet bell pepper flakes (optional)
1 tablespoon tomato paste
2 12- ounce jars ricotta tomato sauce or use 2 15-ounce cans tomato sauce
1 15- ounce can diced tomatoes
8 ounces shredded cheddar cheese
8 ounces shredded Italian cheese blend (I used a provolone and mozzarella mix))
1 teaspoon sugar (optional)
¼ cup fresh parsley (minced)
Salt and pepper to taste

Steps:

  • Place a wide pot on the stove over medium-high heat. If needed, add a drizzle of neutral oil. Add the beef and cook, breaking up with a spoon, for 15 minutes until completely cooked through. Season with salt and pepper. Transfer to a paper towel-lined plate.
  • Bring a large pot of salted water to a boil. Once boiling, add the macaroni and cook until 2 minutes under al dente. Scoop out ½ cup of the pasta water and set it aside. Drain the macaroni and set it aside.
  • If needed, add more oil to the pot over medium-high heat. Add the diced onion, bell peppers, and mushrooms and cook for 10-15 minutes until they begin to turn golden brown around the edges. Add the garlic and minced chili pepper and cook for 1 minute-season with salt and pepper.
  • Melt the butter into the pot. Once bubbly, add the thyme, paprika, and bell pepper flakes if used. Cook for 1 minute.
  • Add the tomato paste to the pot and stir to coat the aromatics in the paste. Cook for 2 minutes until the paste deepens in color.
  • Pour in the reserved pasta cooking water and stir to combine until a smooth sauce forms.
  • Add the reserved ground beef, tomato sauce, diced tomatoes, and cooked macaroni to the pot. Add half of the cheddar cheese and half of the Italian cheese mix and stir until evenly combined. Taste and season with salt, pepper, and sugar if needed. Turn off the heat.
  • Pour the mixture into a casserole dish. Top with the remaining cheddar and Italian cheese mixture. Bake for 25 minutes until bubbly. If desired, broil the Johnny Marzetti for 2-3 minutes to brown the cheese further.
  • Remove the casserole from the oven. Sprinkle with fresh parsley and let stand for 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 37 g, Protein 29 g, Fat 30 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 82 mg, Sodium 464 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 11 g, ServingSize 1 serving

JOHNNY MARZETTI IV



Johnny Marzetti IV image

I first had this over 13 years ago when my son was born. My brother, who is great cook, gave me this recipe. It is an easy dish that can be made ahead and refrigerated.

Provided by Stephanie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Yield 4

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1 ½ tablespoons white sugar
1 tablespoon Worcestershire sauce
2 (15 ounce) cans tomato sauce
8 ounces sharp Cheddar cheese, shredded

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain.
  • In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes.
  • In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat.
  • Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes.

Nutrition Facts : Calories 834 calories, Carbohydrate 61.6 g, Cholesterol 191.7 mg, Fat 45.2 g, Fiber 6 g, Protein 45.8 g, SaturatedFat 22.1 g, Sodium 1801.6 mg, Sugar 16.6 g

A BETTER MARZETTI



A Better Marzetti image

Had never heard of Johnny Marzetti until recently stumbling on his recipe in some newspaper website. Actually, research shows Marzetti's Restaurant in Columbus, Ohio was the source of this great comfort food dish back in the 20's (..is it still there?). Have seen ingredients of several versions of this dish here, but none with all these great ingredients. This is an ultimate comfort food that is even better at the second and third sitting. I think that the sausage and Italian cheese blend is key to success of this rendition. Dish is great with a nice green salad.

Provided by ebbtide

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 17

8 ounces rotini pasta (whole wheat)
1 tablespoon olive oil
1 cup celery, sliced fine
1 small onion, minced
1/2 green pepper, minced
1 cup fresh mushrooms, chopped
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon red pepper flakes
1 teaspoon black pepper
2 teaspoons salt
1 lb lean ground beef
8 ounces sweet Italian sausage, casing removed
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
2 tablespoons chopped parsley
2 cups cheese, Italian blend, shredded

Steps:

  • Adjust an oven rack to middle postition. Grease a 13x9 in baking dish and set aside. Pre-heat oven to 350 degrees.
  • Bring 4 qts water to boil in large pot. Add pasta and 1 tsp salt and cook, stirring often, according to package directions. Drain pasta and transfer to baking dish.
  • Meanwhile, heat oil in a large skillet over medium heat. Brown beef and sausage until no longer pink- drain excess grease. Add celery, onion, bell pepper, mushrooms and 1 tsp salt and cook, stirring ocassionally, until softened, 5 to 7 minutes. Stir in garlic, oregano, pepper flakes, and 1 tsp pepper and cook until fragrant, about 30 seconds.
  • Stir in tomato sauce and diced tomatoes, bring to a simmer and cook until flavors are blended, about 5 minute Stir in parsley and season with salt and pepper to taste. Set aside, off heat.
  • Sprinkle 1 cup of cheese evenly over pasta. Then pour meat mixture on top of this. Then sprinkle reamaining 1 cup of cheese evenly on top of meat mixture.
  • Place baking dish on a baking sheet, covering with foil. Bake in the pre-heated oven about 45 minutes, until sauce is bubbling. Remove foil and bake another 15 minutes, until top is spotty brown. Cool 5-10 minutes before serving.
  • Enjoy.

Nutrition Facts : Calories 522.7, Fat 23.2, SaturatedFat 10.6, Cholesterol 84.6, Sodium 1800.6, Carbohydrate 42.7, Fiber 4.4, Sugar 7.3, Protein 36.1

MARZETTI



Marzetti image

This recipe was from a Women's Day or Family Circle magazine that I cut out when my children were small, a good 20 years ago. The recipe was loved by my children and myself. The ingredients are as written, but I always used less ground beef.

Provided by Sandylee

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces wide egg noodles
2 lbs ground beef (or 1 pound)
1 cup onion, chopped
3/4 cup celery, minced
1 medium green pepper, diced
1 teaspoon salt
1/4 teaspoon pepper
2 (10 3/4 ounce) cans tomato soup
1/4 cup butter
1/4 cup parmesan cheese, grated

Steps:

  • Cook noodles and drain.
  • Saute next 6 ingredients, until meat is browned, about 10 minutes.
  • Spoon off fat.
  • Stir in undiluted soup.
  • Place noodles in casserole dish; toss with butter.
  • Stir in meat mixture.
  • Sprinkle with parmesan cheese.
  • Bake COVERED at 350 degrees for 45 minutes or until hot & bubbly.

Nutrition Facts : Calories 707.9, Fat 34.7, SaturatedFat 15.4, Cholesterol 174.7, Sodium 1189.2, Carbohydrate 58.5, Fiber 4, Sugar 11.2, Protein 40

MARZETTI



Marzetti image

Make and share this Marzetti recipe from Food.com.

Provided by Denise in NH

Categories     One Dish Meal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

2 cups chopped green peppers
1 cup chopped celery
2 cups chopped onions
2 lbs ground beef
1/2 cup butter
1 (10 1/2 ounce) can tomato soup
1 (12 ounce) jar spaghetti sauce
1 (4 ounce) can tomato paste
8 ounces fresh sliced mushrooms
12 ounces egg noodles
8 ounces shredded cheese (your choice)
salt
pepper

Steps:

  • Melt butter in large frying pan and saute peppers, celery, onion& mushrooms; add ground beef and brown.
  • Add tomato soup, spaghetti sauce, and tomato paste; salt and pepper to taste.
  • Cook noodles to package directions and drain well.
  • Put half of ground beef mixture in bottom of large baking dish; spread the noodles over the ground beef mixture; sprinkle shredded cheese over the noodles and top with the remaining ground beef mixture.
  • Bake covered at 350°F for 35 minutes.

Nutrition Facts : Calories 937.5, Fat 51.9, SaturatedFat 25.5, Cholesterol 215.6, Sodium 1317, Carbohydrate 70.2, Fiber 5.8, Sugar 17.2, Protein 48.8

Tips:

  • Select the right bell peppers: Choose firm, brightly colored bell peppers that are free from blemishes. Different colors of bell peppers offer slightly different flavors and nutritional profiles:
  • Green bell peppers:
  • Red bell peppers:
  • Yellow bell peppers:
  • Orange bell peppers:
  • Prepare the bell peppers properly: Cut the bell peppers in half lengthwise and remove the seeds and ribs. For smaller, bite-sized pieces, cut the bell peppers into strips or cubes.
  • Marinate the bell peppers: Marinating the bell peppers in a flavorful mixture of olive oil, herbs, and spices helps enhance their taste and tenderness. You can use a simple marinade or experiment with different flavor combinations to suit your preference.
  • Roast the bell peppers: Roasting bell peppers brings out their natural sweetness and caramelizes their edges, resulting in a smoky, slightly charred flavor. Roast the bell peppers at a high temperature until they are tender but still hold their shape.
  • Stuff the bell peppers: Once roasted, the bell peppers can be stuffed with various fillings. Popular options include rice, beans, meat, vegetables, and cheese. Choose a filling that complements the flavor of the bell peppers and suits your dietary preferences.
  • Bake or grill the stuffed bell peppers: Stuffed bell peppers can be baked in the oven or grilled on a grill pan. Baking provides a more tender and evenly cooked texture, while grilling adds a smoky flavor and slight char to the dish.

Conclusion:

Bell peppers are a versatile and delicious vegetable that can be enjoyed in various dishes. With their vibrant colors and sweet flavor, they add a pop of color and taste to any meal. Whether you prefer them roasted, stuffed, or added to salads, stir-fries, or soups, bell peppers are a healthy and flavorful addition to your diet. So, experiment with different recipes, explore new flavor combinations, and enjoy the culinary delights that bell peppers offer!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #casseroles     #main-dish     #beef     #pasta     #american     #oven     #easy     #beginner-cook     #potluck     #stove-top     #dietary     #one-dish-meal     #low-sodium     #midwestern     #ground-beef     #low-in-something     #meat     #pasta-rice-and-grains     #elbow-macaroni     #to-go     #equipment     #4-hours-or-less

Related Topics