Johnny Mazzetti
The Old Canal Zone Favorite

Contributed by Steve Tanner


1 pkg (8 oz) wide noodles
2 tbs cooking oil
1 lb hamburger
1 lb bulk sausage
1 large onion, chopped
2 cups sharp cheddar cheese, grated
1 can (16 oz) cream style corn
2 cans (8 oz) Arturo sauce or 2 cups Prego or Ragu sauce
1 can (8 oz) pitted ripe olives, drained
1 jar (4-6oz) stuffed green olives, drained
1 jar (4 oz) capers, drained (optional)
1 can (4 oz) sliced mushrooms, drained (optional)
Salt to taste
1 cup seasoned bread crumbs


Cook noodles according to pkg directions; drain and rinse. In a large skillet, brown onions, hamburger, and sausage. In a large bowl, add remaining ingredients (except bread crumbs) to noodles. Mix in meat/onion preparation and salt to taste. Turn into a well greased 8x13x2 inch baking pan. Top with bread crumbs.   Bake in a 350 degree oven for 20 minutes or until hot all the way through.

Note: This is a dish traditionally served by families in the Panama Canal Zone. There are probably as many recipes for it as there are Zonians. To my knowlege, however, all of them call for Arturo sauce. That is because it was the only sauce sold in the Panama Canal Commissary for many years. In my opinion, it still makes the best Johnny Mazzetti, but if you can't find it, the other sauces do well.

Presented by CZBrats
October 7, 1998
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