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    You are in: Home / Recipes / A Better Marzetti Recipe
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    A Better Marzetti

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on December 25, 2011

      We enjoyed this recipe. We made a few small adjustments such as reduced the pasta & increased the beef. Also, 2 cups of cheese is way too much for our tastes & health so we cut it in 1/2. I liked the addition of the vegys & to add abit more flavour I added some essence & jerk spice. Tasty recipe, thanks for sharing.

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    • on February 21, 2010

      Tuesday's school lunch was alway something Italian. Johnny Marzetti was the favorite. This recipe is more elegant than the cafeteria served though. I doubt there was such a thing as rotini let alone whole wheat pasta. Ours was made with elbow macaroni and spaghetti meat sauce baked with cheese on top. Substitue the macaroni and it was baked spaghetti. Delish!

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    • on February 09, 2010

      This is a terrific recipe--thanks for sharing. It made me feel "nostalgic"--it's a true comfort food! Marzetti's restaurant in Columbus closed in the early 70's--but it lives on in Marzettis coleslaw dressing that you can buy in the grocery store today--they sold their recipe to a major company when they closed.

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    • on February 05, 2010

      We all enjoyed this dish! My daughter helped me prepare it. Used a red bell pepper since I did not have a green one. Happy you included a little history of the recipe.

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    Nutritional Facts for A Better Marzetti

    Serving Size: 1 (390 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 522.6
     
    Calories from Fat 209
    40%
    Total Fat 23.2 g
    35%
    Saturated Fat 10.5 g
    52%
    Cholesterol 84.5 mg
    28%
    Sodium 1800.6 mg
    75%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 4.3 g
    17%
    Sugars 7.2 g
    29%
    Protein 36.0 g
    72%

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