Johnny Mazetti Panama Recipes

Steps:

• FOR THE HOMEMADE ARTURO SAUCE:.
• Mix all ingredients together and saute` on low until bubbles begin. Yield is about 1 cup good for a recipe calling for 8 oz can.
• FOR THE CASSEROLE:.
• Pre-heat oven to 350°F.
• In a large skillet brown ground beef, drain, then put in large pot, add chopped peppers, onions, celery, olives and mushrooms. Then add the seasoning and garlic powder to the pot. Mix those ingredients well. Add sauces and tomato paste then mix again. Cook over medium low heat for about 25 to 30 minutes.
• In another pot, cook noodles -- when done, add them to the mixture and stir very well. Place mixture in long oblong pan in layers. On each layer, place shredded cheese but leave enough for the top.
• Place about 4 teaspoons of butter on the top with remaining cheese, and bake at 350°F for about 35 minutes or until the cheese melts and it is a golden brown. Serve and enjoy. Leftovers freeze well.

Steps:

• In a large pot with boiling salted water cook pasta until al dente. Drain.
• Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
• In a casserole dish, mix together the cooked and drained pasta with the meat mixture.
• Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes. Sprinkle the top with grated Cheddar cheese and continue to cook until cheese is melted, about 3 to 5 minutes.

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:

• Brown the beef and drain the fat.In a 9x13 baking add the cooked noodles and ground beef; set aside.
• In the same skillet sauté the onion, celery, garlic, and mushrooms in the butter until onion is tender. Add this mixture to the noodles and beef. Stir in the corn, tomato soup, milk, salt and pepper until well mixed.
• Sprinkle the shredded Cheddar Cheese on top. Bake uncovered in a perheated oven at 400°F for 25-30 minutes or until bubbly and hot. Serve.

Steps:

• Brown ground beef, drain, then put in large pot. Chop peppers, onions, celery, olives and mushrooms. Add the seasoning and garlic powder, put in the pot with the drained meat. Mix those ingredients well. Add sauces and paste then mix again. Put on medium low fire. In another pot, cook noodles -- when done, add them to the mixture and stir very well. Place mixture in long oblong pan in layers. On each layer, place shredded cheese but leave enough for the top. Place about 4 teaspoons of butter on the top, and put into the oven at 350 for about 45 minutes. Don't worry about leftovers - place portions into ziplock freezer bags (preferable over tinfoil). It freezes well and taste twice as good the next time.