Bell Pepper Bonanza Marzetti Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Place the farfalle (aka bow ties) into the pot, cook 8 to 10 minutes, until al dente, and drain.
• Preheat oven to 350 degrees Fahrenheit.
• Lightly grease 11 x 7 x 2-inch baking dish (or 8x8-inch pan) and set aside.
• Heat olive oil in a very large heavy skillet over moderate heat 1 minute.
• Add onion and garlic. Stir-fry until limp, about 3 minutes.
• Add chopped bell pepper and stir-fry about 5 minutes.
• Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
• Drain the beef mixture in a fine mesh colander due to the volume of high water content onions and bell peppers.
• Off heat, mix in tomato sauce, and all but 1 cup cheese.
• Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
• Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
• Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.
• Serves 6.
• Due to the high moisture content of the onions and bell peppers, this recipe does not freeze as well as other versions of this casserole. If you do freeze it, please reheat in the oven, not the microwave.

Steps:

• Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with vegetable oil.
• Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain.
• While the noodles cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking up into small pieces, until beginning to brown, 5-7 minutes.
• Reduce the heat to medium and add the green pepper, onion, garlic, celery, mushrooms, olives, salt, and pepper. Cook, stirring often, until the vegetables begin to soften and the meat is no longer pink, about 10 minutes.
• Add the tomato sauce, Arturo sauce, and tomato paste and stir to combine.
• Remove the pan from the heat and stir in the cooked noodles and 1 cup shredded cheddar cheese, mixing well. Transfer to the prepared baking dish, spreading evenly, and top with the remaining cup of shredded cheese.
• Bake for 30-45 minutes, or until hot and bubbly around the edges. Serve immediately.
• Enjoy!

Steps:

• 1. Grease large baking dish and set aside. Pre-heat oven to 350F.
• 2. Prepare pasta according to instructions, drain and transfer to the baking dish.
• 3. Heat oil in large skillet over medium heat. Add celery, onion, bell pepper, salt and pepper to taste. Stir occasionally until softened, 5-7 minutes. Stir in garlic, oregano, pepper flakes and cook until fragrant, about 30 seconds.
• 4. Add beef and sausage, increase heat to medium-high and cook, breaking up clumps with a spoon until no longer pink, about 5 minutes. Stir in tomato sauce and diced tomatoes, bring to simmer and cook until flavors are blended about 3 minutes. Stir in parsley and season with more salt and pepper, if needed. Set aside, off heat.
• 5. Sprinkle 1 cup of cheese evenly over pasta, then pour meat mixture over top. Sprinkle remaining 1 cup of cheese on top of meat mixture.
• 6. Place the baking dish on a foil-lined baking sheet, cover with foil and bake for 45 minutes, until sauce is bubbling. Remove foil and bake 10 minutes more, until top is spotty brown. Cool 10 minutes before serving.

Steps:

• In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in next nine ingredients. Spoon into a greased 3-qt. baking dish; sprinkle with cheese. , Cover and bake at 350° for 45 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
• Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
• Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Place noodles into pot of salted boiling water. Cook according to package directions. Drain and set aside.
• Cook meat, onion, celery and garlic in a skillet until meat is thoroughly browned. Drain off grease.
• Spray a 13 x 9 pan with cooking spray, and place 1/2 the noodles in bottom of dish. Cover with 1/2 the meat mixture, 1/2 of the tomatoes. 1/2 the soup, then 1/2 the cheese. Repeat layers, ending with cheese.
• Bake for approximately 1 hour, or until cheese is melted and slightly browned.
• Let stand 10 minutes before serving.

Steps:

• Cook noodles and drain.
• Saute next 6 ingredients, until meat is browned, about 10 minutes.
• Spoon off fat.
• Stir in undiluted soup.
• Place noodles in casserole dish; toss with butter.
• Stir in meat mixture.
• Sprinkle with parmesan cheese.
• Bake COVERED at 350 degrees for 45 minutes or until hot & bubbly.

Steps:

• Pre-heat the oven to 350 degrees.
• Cook the macaroni according to the package directions, drain.
• Brown the ground beef, drain the fat.
• Mix all the ingredients together and put in a large casserole dish. Reserve 1 cup of the shredded cheese.
• Top with the rest of the shredded cheese.
• Bake in the oven at 350 degrees for 30 to 40 minutes.

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• In a large skillet, saute onion, celery, and green pepper in butter or margarine until softened. Add ground beef and pork, and cook until meat is done. Drain well.
• Combine with stewed tomatoes, beans, salt, and pasta. Spread into two 9 x 13 inch baking pans. Top each pan with 1 cup cheese.
• Bake at 350 degrees F for 30 to 35 minutes.

Steps:

• Adjust an oven rack to middle postition. Grease a 13x9 in baking dish and set aside. Pre-heat oven to 350 degrees.
• Bring 4 qts water to boil in large pot. Add pasta and 1 tsp salt and cook, stirring often, according to package directions. Drain pasta and transfer to baking dish.
• Meanwhile, heat oil in a large skillet over medium heat. Brown beef and sausage until no longer pink- drain excess grease. Add celery, onion, bell pepper, mushrooms and 1 tsp salt and cook, stirring ocassionally, until softened, 5 to 7 minutes. Stir in garlic, oregano, pepper flakes, and 1 tsp pepper and cook until fragrant, about 30 seconds.
• Stir in tomato sauce and diced tomatoes, bring to a simmer and cook until flavors are blended, about 5 minute Stir in parsley and season with salt and pepper to taste. Set aside, off heat.
• Sprinkle 1 cup of cheese evenly over pasta. Then pour meat mixture on top of this. Then sprinkle reamaining 1 cup of cheese evenly on top of meat mixture.
• Place baking dish on a baking sheet, covering with foil. Bake in the pre-heated oven about 45 minutes, until sauce is bubbling. Remove foil and bake another 15 minutes, until top is spotty brown. Cool 5-10 minutes before serving.
• Enjoy.