Name: Johnny Marzzetti with Ground Venison
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Elbow macaroni - 1 (16 ounce) package; Canola oil - 1 tablespoon; Ground venison - 1 pound; Onion, chopped - 1; Green bell pepper, chopped - 1; Tomato paste - 1 (6 ounce) can; Diced tomatoes - 1 (16 ounce) can; Water - ¾ cup; Salt - 1 teaspoon; Garlic powder - 1 teaspoon; Pepper - ¼ teaspoon; Shredded Cheddar cheese - 1 (16 ounce) package

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Johnny Marzzetti with Ground Venison

1. Elbow macaroni - 1 (16 ounce) package

2. Canola oil - 1 tablespoon

3. Ground venison - 1 pound

4. Onion, chopped - 1

5. Green bell pepper, chopped - 1

6. Tomato paste - 1 (6 ounce) can

7. Diced tomatoes - 1 (16 ounce) can

8. Water - ¾ cup

9. Salt - 1 teaspoon

10. Garlic powder - 1 teaspoon

11. Pepper - ¼ teaspoon

12. Shredded Cheddar cheese - 1 (16 ounce) package

How to cook deliciously - Johnny Marzzetti with Ground Venison

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Spray a glass 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.

2. Stage

Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke. Add venison and cook, stirring to break apart, until browned and cooked. Drain off any excess oil, then stir in onion and green pepper. Cook for a few minutes until the onion softens, then stir in tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir together drained macaroni and tomato sauce and pour into prepared baking dish.

3. Stage

Bake in preheated oven for 45 minutes, then sprinkle evenly with shredded Cheddar cheese, and continue baking until the cheese is bubbly and browned, about 15 minutes.