The Ultimate Johnny Marzetti Casserole Recipe
Royal Nutritional Ledger *
For those counting their gold coins and their calories.
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Did You Know?
Historical Tidbit
The dish is widely believed to be named after a restaurant owner, Johnny Marzetti, in Columbus, Ohio, around the early 20th century.
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The Golden Rule
"Never overcook your pasta in the boiling water, remember it will continue to soften as it bakes inside that hot, bubbling oven for half an hour."
Ingredients
11 items required
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Chef's Notes
Do not skip the celery and onions! They provide the secret structural crunch and sweetness that keeps this retro casserole from tasting like a flat, boring bowl of pasta.
Pro Tip
Grind your own sharp Cheddar from a block instead of using pre-shredded bags. Pre-bagged cheese has anti-caking starches that ruin that glorious, stretchy cheese pull.
Kitchen Catastrophe Warning
If you dump the cold cheese on too early in the baking process, it will turn into a greasy, scorched oil slick by minute twenty instead of a glorious golden crown.
The Jester's Corner
Royal Court Comedy
They call it 'Johnny Marzetti' because calling it 'Soggy Meat Pasta Surprise' wouldn't have sold quite as many tickets at the village fair.
The Culinary Science
Simmering the tomato soup, sauce, and water together drives off excess moisture while concentrating the glutamates in the tomatoes, creating a deeply savory umami bomb.
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General Food Safety & Storage
Storage Science
Cool rapidly. Store in an airtight container in the refrigerator (below 4°C / 40°F). Consume within 3-4 days.
Reheating Science
Reheat to an internal temperature of 165°F (74°C). Use the stove or oven for best texture, stirring or turning occasionally to ensure even heating.
Taster's Notes
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