"janie Marzetti"

READY IN: 50mins
Recipe by Misteye

This is my version of one of the best things my mom ever made--Johnny Marzetti! A little lasagna, a little spaghetti, a little personalization and voila! A yummy meatless dish for supper.

Top Review by anne in apex

I made this for the Freezer Tag game in the OAMC forum. We had not used tempeh before, but we are eating meatless. I made the recipe as stated, with jarred spaghetti sauce and italian seasoning for the herbs. I also added some chopped onion. I made one pan to eat immediately and one to freeze. Both turned out great. I thawed the frozen one about half way, then put it in the oven at 350* for a little over an hour. I had it in the toaster oven, so I covered it with foil so it wouldn't burn the top. If you're not sure about tempeh, I think you could easily leave it out, and still have a great vegetarian freezer meal. I'll definitely make this again!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 and spray a square glass baking dish.
  2. Cook the pasta al dente, drain, drizzle with a little oil and set aside.
  3. Meanwhile, heat the rest of the oil over medium in a skillet and saute the tempeh and peppers a couple minutes. While these are cooking sprinkle herbs over them and stir. Add the wine, if using. Let it all sizzle and add the mushrooms and garlic, stir, and cook until tender--do not overcook. Turn off the heat and pour in the sauce. Mix the sauce mixture, pasta and mozzarella and pour it into the baking dish. Sprinkle parmesan and parsley over top. Bake 25-30 minutes, cover if the cheese starts to brown. Enjoy!

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