Johnny Marzetti, Caroline's Way

Kathie Carr


The original Johnny Marzetti dish originated in Columbus, Ohio, at the Marzetti restaurant in the 1920's when the owner named it after his brother. There are many versions of the recipe and this one is that my mother and grandmother made often in the 1950's. If you like, its easy to make ahead and freeze. Just pop in oven when you need it. Leftovers are almost better than the first serving..

pinch tips: How to Use a Meat Thermometer




20 Min


1 Hr 30 Min


1 1/2 lb
ground beef
onion, chopped
2 can(s)
tomato soup
2 sprig(s)
celery, chopped
2 lb
noodles, homemade, if you are lucky, use any type
1 large
can whole tomatoes
salt, pepper, gasrlic salt to taste
8 oz
shredded cheddar cheese or your favorite variety
1 small
jar olives, chopped, optional

Directions Step-By-Step

Heat oven to 350 degrees and grease a 9 by 13 inch pan.
In a large frying pan, brown the ground beef, onion, and seasonings. The ground beef should be fully cooked. Drain the grease.
Add the soup, along with 1 tomato soup can full of water (after you have emptied the soup) to the ground beef mixture. Mix well.
Add the noodles to the ground beef mixture and stir well to mix.
Pour the mixture into the 9x13 pan and pack down lightly. put cheese on top of mixture. Cover the pan with aluminum foil.
Bake for about 1 1/2 hours. Take the foil off when the casserole is done and stick it under a broiler until it turns golden. Serve immediately.

About this Recipe

Course/Dish: Beef, Pasta