Johnny Marzetti

I have no idea where this got its name. I grew up eating it and have modified it to make it even better. Goes great with some garlic bread and green beans.


1 lb ground turkey or beef (or equivalent amount of rehydrated TVP)
8 oz uncooked pasta, generally elbow macaroni
2 Tbsp ground cumin - divided
2 Tbsp chile powder (like New Mexico, not chili powder) - divided
2 Tbsp garlic powder - divided
1 16 oz can tomato sauce
2 Tbsp Worcestershire sauce
13 cup ketchup
1 can Mexicorn
2 cups shredded cheddar cheese
13 cup italian parsley, chopped
Salt to taste

Mise en place

Begin cooking pasta acording to package. Be sure to leave it a bit al dente.

Open tomato sauce and corn.

Shred cheese.

Chop parsley.

Measure 1 Tbsp each of the cumin, chile powder, and garlic into two groups.


Begin browning meat. As it cooks, add one portion of the spice mixture.

Once brown, drain any fat then add tomato sauce, Worcestershire, ketchup, corn and remaining spices. Stir and let simmer until pasta is ready.

Drain pasta and immediately add to sauce. Stir to combine thoroughly and cook unti pasta is tender.

Add cheese and stir until melted through.

Stir in parsley, season with salt if needed, and serve immediately. I like to add a few shots of Tabasco sauce too.