Johnny Mozetti

For a super easy, super cheesy pasta casserole, try this one. We call it "Johnny Mozetti," and I have friends who call it "Marzetti," but I'm pretty sure it's the same one. No matter what you call it, it tastes great!

Cooking Time2 hr

Cooking MethodCasserole

Ingredients

1 rib celery, cut up
1 pound onions, cut up
1 pound green peppers, diced
2 pounds ground chuck
12 ounces wide noodles
1 garlic clove
2 cans mushrooms, drained (reserve liquid)
1 can tomato soup
1 can tomato sauce
1 can spaghetti sauce (without meat)
1 bottle stuffed olives
1/2 pound white American Cheese, grated

Instructions

Heat oven to 300°F.
Sauté celery, onions, peppers, and meat, but do not brown.
Cook noodles in boiling salted water with clove of garlic.
Drain noodles and discard garlic.
Combine sautéed ingredients with noodles and mushrooms.
In a separate bowl, mix soup and sauces with liquid from mushrooms and liquid from olives.
Pour over noodle mixture and blend well.
Place in large shallow baking dish and top with olives, then cheese.
Bake 2 hours at 300°F.