Johnny Marzzetti with Ground Venison

Name: Johnny Marzzetti with Ground Venison
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Italian, American
Ingredients: 0.25 tsp Black Pepper; 1 tbsp Canola Oil; 16 oz Diced Tomatoes; 1 tsp Garlic Powder; 1 whole Green Bell Pepper; 1 lb Ground Venison; 1 lb Macaroni; 1 whole Onion; 1 tsp Salt; 16 oz Shredded Cheddar Cheese; 6 oz Tomato Paste; 0.75 cup Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹American High-Protein 💪Comfort-Food

This Johnny Marzzetti with Ground Venison layers tender macaroni with a robust tomato sauce studded with onion and green bell pepper, then finishes under a bubbling Cheddar crust. The venison brings a lean, savory depth that balances the tangy tomatoes and creamy cheese. Serve it hot for a cozy family dinner or a make-ahead casserole that reheats beautifully.

Prep15 mins
Cook1 hr 15 mins
Serves6
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch glass baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until slightly firm; drain.
2

Meanwhile, heat the canola oil in a large skillet over medium-high heat until it just starts to smoke. Add the venison and cook, stirring to break it up, until browned and cooked through. Drain off any excess oil, then stir in the onion and green pepper. Cook for a few minutes until the onion softens, then stir in the tomato paste, diced tomatoes, and water until combined. Season with salt, garlic powder, and pepper. Stir the drained macaroni together with the tomato sauce mixture and pour into the prepared baking dish.
3

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