Classic Johnny Marzetti

Steps

Every amount is written into the step where you use it.

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Classic Johnny Marzetti Casserole

1. Preheat the oven to 375°F. 10 min
2. Dice the yellow onion, dice the green bell pepper, thinly slice the 2 celery stalks, and mince the 3 garlic cloves. 8 min
3. Measure out 1 teaspoon dried oregano and ½ teaspoon dried basil and set aside.
4. Cook the 8 oz wide egg noodles in a large pot of well-salted boiling water for 1 minute less than package directions, then drain and set aside. 8 min
5. Timing-sensitive step. Heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium-high, add the 1¼ lb ground beef, and cook, breaking it up, until no pink remains, about 6 minutes; drain excess fat. 6 min
6. Timing-sensitive step. Reduce heat to medium, add the onion, bell pepper, and celery to the beef, and sauté until softened, about 5 minutes, then stir in the garlic and cook 1 minute more. 6 min
7. Stir in 2 tablespoons tomato paste and cook 1 minute until darkened, then add the 14.5 oz can crushed tomatoes, 10.5 oz can condensed tomato soup (undiluted), 1 tablespoon Worcestershire sauce, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and ½ teaspoon black pepper, along with the oregano and basil (or Italian seasoning), and simmer 5 minutes. 7 min
8. Fold the drained egg noodles into the sauce until evenly coated, then spread the mixture level in the skillet or transfer to a greased 9×13-inch baking dish. 2 min
9. Scatter 2 cups shredded sharp cheddar cheese evenly over the top and bake uncovered at 375°F for 20 minutes until the cheese is melted, bubbling, and lightly golden at the edges. 20 min
10. Let the casserole rest 5 minutes before scooping and serving. 5 min

Simple Green Salad with Red Wine Vinaigretteside

1. In a small bowl or jar, whisk together 3 tablespoons olive oil, 1½ tablespoons red wine vinegar, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until emulsified; set aside. 3 min
2. Chop the 6 oz romaine lettuce, halve 1 cup cherry tomatoes, thinly slice ½ cucumber, and thinly slice ¼ red onion. 6 min
3. Just before serving, combine the romaine, cherry tomatoes, cucumber, and red onion in a large bowl, drizzle with the vinaigrette, and toss to coat. 2 min