• Mon - Sun : 8:30am to 9:30pm

bell pepper bonanza marzetti


mellow, colby cheese, no mushrooms, just the way my mil loves it. i make this casserole ahead for a change of pace for my mil. this grew out of johnny marzetti in jean anderson's american century cookbook.


# # # # # # # # # # # # # # # # # # # # # # # # # # # # #


  1. Bring a large pot of lightly salted water to a boil
  2. Place the farfalle into the pot
  3. Cook 8 to 10 minutes
  4. Until al dente
  5. And drain
  6. Preheat oven to 350 degrees fahrenheit
  7. Lightly grease 11 x 7 x 2-inch baking dish and set aside
  8. Heat olive oil in a very large heavy skillet over moderate heat 1 minute
  9. Add onion and garlic
  10. Stir-fry until limp
  11. About 3 minutes
  12. Add chopped bell pepper and stir-fry about 5 minutes
  13. Add beef and cook and stir
  14. Breaking up clumps
  15. Until no longer red
  16. About 5 minutes
  17. Drain the beef mixture in a fine mesh colander due to the volume of high water content onions and bell peppers
  18. Off heat
  19. Mix in tomato sauce
  20. And all but 1 cup cheese
  21. Transfer to baking dish
  22. Add bow ties
  23. And toss gently but thoroughly to mix
  24. Scatter remaining 1 cup cheese on top
  25. Bake
  26. Uncovered
  27. Until browned and bubbling
  28. 35-40 minutes
  29. And serve
  30. Serves 6
  31. Due to the high moisture content of the onions and bell peppers
  32. This recipe does not freeze as well as other versions of this casserole
  33. If you do freeze it
  34. Please reheat in the oven
  35. Not the microwave

Step 17

Total Time in Minute 80

Ingredients Count 9

cooking bell pepper bonanza marzetti

See More Relate Photo


Bow tie pasta

Olive oil

Sweet onion

Garlic cloves

Green bell pepper

Red bell pepper

Extra lean ground beef

Low-sodium tomato sauce

Colby cheese

Kitchen Product Offer

See More Kitchen Products Click here

You may Interest

aww marinated olives

my italian mil was thoroughly impressed by my non-italian treatment of her olives. they are great appetizers and condiments to your fav pasta.(from the vancouver sun) ps. cook time include fridge time aww  marinated olives

lofthouse sugar cookies

i found this copycat recipe for lofthouse sugar cookies online somewhere. not sure how much it makes, and i haven't tried it yet, but i will be soon! lofthouse  sugar cookies

taco hot dogs

i checked and didn't find this recipe on zaar. it comes from betty crocker's cookbook (1972). taco  hot dogs

10 grain orange bread

this bread is terrific for sandwiches. its slight sweetness and hint of orange marries well with turkey, particularly if you’re one of the people who loves turkey sandwiches with a dollop of cranberry sauce in the filling. 10 grain orange bread

all american county fair prize winning chili

after my five roommates and i have this for dinner i am still left with about 30 to 40 individual servings in the freezer. this chili freezes perfectly. i make this up once every 6 months and the last bag tastes just as good as the day i made it! before s all american county fair prize winning chili

amazing mushroom triangles

so simple but packs so much flavor! could do with a vegan pastry to make meat-product free. comes together very quickly, can be frozen and put directly in the oven and reheats well amazing mushroom triangles

amish banana nut cake with penuche frosting

this is my dad's favorite birthday cake. old, even brown, bananas make a moister cake. this can be made a couple days ahead and covered tightly at room temperature. amish banana nut cake with penuche frosting

anna s sour cream chicken enchiladas

no tomatoes, no condensed soup. authentic all the way! this is my ultimate comfort food. anna s sour cream chicken enchiladas

apple strata

for fall brunch. apple strata

asparagus with thai dressing

a different way to eat one of my favourite veggies when it's in season. asparagus with thai dressing

banana salsa

this is an amazing addition to any pork, fish or chicken recipe. it's got a wonderful flavor and the presentation of the contrasting colors is phenomenal. banana salsa

basmati rice pilaf with apples squash and cranberries

a yummy side dish with lots of good flavors! this makes a great holiday dish or makes anyday special! this recipe is from washington post columnist stephanie witt sedgwick. basmati rice pilaf with apples  squash and cranberries


Follow the food and cooking here.