Connoisseurs of the television series “Friends” unite! Today will be a cool recipe.
Honestly, I don’t know how many times I watched this series from beginning to end. But the fact that the cycle is built twice a year is for sure. Sometimes it seems to me that Joe Tribiani is my distant relative.
Like him, I like to eat and eat a lot. Remember the episode when Rachel lost her wedding ring in a casserole, and then Joe finished eating a dish that lost its appearance?
Anyway, friends often eat casseroles there. And why? Because it is a very tasty and very satisfying dish. And there can be as many variations on this subject as your heart desires.
Now let’s get back to the Johnny Marzetti casserole. A brief historical summary states that this dish was first created more than a hundred years ago in the Italian restaurant Marzetti’s in Ohio. And the idea of a recipe for such casserole was embodied by Johny’s sister-in-law Teresa.
Naturally, everyone liked the dish, and over time they began to cook it everywhere.
Let’s we will try. If you are cooking this casserole for the first time, then follow the instructions, but do not be afraid to experiment by adding or removing ingredients to your liking. And quickly gather all your friends for a treat!
TIPS FOR BAKING THE PERFECT Marzetti Casserole
- As for spices, nutmeg and basil are perfect here.
- While the casserole is hot, it will not keep in shape. If you need beautifully layered slices, let the cheese cool and harden, and then cut the dish into portions.
- The baking dish should be wide and deep, for example, 10 * 13 inches.
IF YOU LIKE THIS RECIPE, HERE ARE A FEW MORE I THINK YOU’RE GOING TO LOVE!
- Alice Springs Chicken Recipe (outback Copycat)
- Beef Enchilada Casserole
- Creamy Chicken Bake
- Easy Baked Burrito Casserole Recipe
- Jiffy Cornbread Casserole
- 2 cups dry rotini pasta
- 1 pound ground beef
- 1/2 pound bulk mild Italian sausage
- 3/4 cup chopped onion
- 1/2 lb white mushrooms washed and chopped
- 1 tbsp minced garlic
- 1 tbsp Italian seasoning
- 1 15-16 ounce can diced tomatoes
- 1 15-16 ounce can tomato sauce
- 2 cups shredded Italian cheese blend
- 1 1/2 cups shredded old Cheddar cheese
- Heat the oil in a pan, put the minced meat and sausage, fry on all sides, stirring constantly, so that the mixture is crumbly.
- Meanwhile, cut the mushrooms into large pieces, chop the onion and garlic and add everything to the pan. Stir and fry.
- Add chopped tomatoes and tomato paste, mix.
- Add salt, pepper and Italian herbs. Cover, reduce heat and simmer a little.
- Meanwhile, boil the rotini paste in salted water until al dente.
- Grate both types of cheese and put in different containers.
- Preheat the oven to 350 degrees F.
- Layout the layers in a baking dish: ½ minced meat, then rotini paste, then grated Italian cheese and the remaining half of minced meat. Cover the pan with foil and bake in the oven for about 40 minutes.
- Remove the foil, sprinkle the casserole with grated cheddar and leave in the oven until the cheese melts. The dish is ready!
- You can add fresh bell peppers or celery to the mushrooms.
- if mushrooms and tomatoes give too much liquid, increase the heat and cook for some time without a lid so that the liquid evaporates.
- Do not cook the paste for too long, only until half-cooked. Remember, the dish will be cooked for another 40 minutes in the oven.