Mavis' Johnny Mozetti

My dear husband grew up in the Panama Canal Zone. In this little American enclave in the middle of Central America everything was 'American', right down to the potluck church suppers and dinner time favorites. Hubby's mom Mavis was known as a great cook and when Ken went away to college in the US she made him a little handwritten cookbook of all his favorites. Johnny Mozetti is one he raved about so I make it frequently in our dinner rotation.

I made it recently for a big family dinner and everyone loved it. Even if you're not a green olive fan (I'm not) don't skip them! It gives a really interesting tang and kick of flavor. Here is a pic of Mavis' Original recipe:

And here is my updated recipe, only because some items aren't available in the US and it makes a 9x13 casserole.  

Mavis' Johnny Mozetti

1 lb. lean ground beef

1 stalk celery chopped

1 small onion chopped

1 green pepper chopped

1 can mushrooms drained 

1  28 oz jar or can pasta sauce (I use Hunts Garlic and Herb)

1 cup water

1 small jar green Spanish olives drained

1 6 oz package wide egg noodles

2 cups shredded cheddar cheese

Brown ground beef with vegetables until done, drain well.  Mix in sauce, water, noodles and olives.  Mix well and spread in greased 9x13 pan.  Top with shredded cheese.  Cover tightly with foil and bake at 350 about 1 hour or until noodles are tender but not mushy.  (I usually sneak one noodle out from corner to check tenderness).  Enjoy! On an interesting side note, here is a link to where the name Johnny Mozetti came from: Johnny Mozetti

 

 

Linking up to the fun parties below!

 

~Renee