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@huazf5: #PUBGM440FR #PUBGM440 #PUBGMOBILE

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Monday 01 June 2026 06:52:38 GMT
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Johnny Marzetti casserole originated in Columbus, Ohio at Marzetti’s, an Italian restaurant established in 1896. Macaroni, ground beef, tomato sauce, and a blanket of cheddar baked till it bubbles. Every Ohio kid knows this one. What did your family call it, Marzetti or goulash? Johnny Marzetti (serves 8–10): 1 lb elbow macaroni, 1 1/2 lbs ground beef, 1 onion and 1 green pepper chopped, 8 oz sliced mushrooms (optional), 2 cloves garlic, 2 jars (24 oz each) spaghetti sauce, 1 tsp Italian seasoning, salt and pepper, 3 cups shredded cheddar. Boil the macaroni 2 minutes short of the box time and drain. Brown the beef with the onion, pepper and mushrooms, drain the fat, and add the garlic for 1 minute. Stir in the sauce, Italian seasoning, salt and pepper, then simmer 10 minutes. Mix the pasta, sauce and 1 cup of cheddar, then spread it in a greased 9x13. Top with the other 2 cups of cheese. Bake covered with foil at 350°F for 20 minutes, then uncover and bake 10–15 more until bubbly and browned. Let it rest 10 minutes and serve with salad and garlic bread.
Johnny Marzetti casserole originated in Columbus, Ohio at Marzetti’s, an Italian restaurant established in 1896. Macaroni, ground beef, tomato sauce, and a blanket of cheddar baked till it bubbles. Every Ohio kid knows this one. What did your family call it, Marzetti or goulash? Johnny Marzetti (serves 8–10): 1 lb elbow macaroni, 1 1/2 lbs ground beef, 1 onion and 1 green pepper chopped, 8 oz sliced mushrooms (optional), 2 cloves garlic, 2 jars (24 oz each) spaghetti sauce, 1 tsp Italian seasoning, salt and pepper, 3 cups shredded cheddar. Boil the macaroni 2 minutes short of the box time and drain. Brown the beef with the onion, pepper and mushrooms, drain the fat, and add the garlic for 1 minute. Stir in the sauce, Italian seasoning, salt and pepper, then simmer 10 minutes. Mix the pasta, sauce and 1 cup of cheddar, then spread it in a greased 9x13. Top with the other 2 cups of cheese. Bake covered with foil at 350°F for 20 minutes, then uncover and bake 10–15 more until bubbly and browned. Let it rest 10 minutes and serve with salad and garlic bread.
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