sunday’s soups… cheezy johnny marzetti
alright so i’ve officially made, written and shot three recipes today because our friends sarah, joe & carl are coming into town tonight and will be here all weekend so i had to get the soup done especially for sunday since we will be at the seahawks vs. bengals game that day! since i have such a jam packed day, i needed something quick and easy (and of course still delicious!).
that’s where last night’s dinner came in. last night i made what my mom always called “johnny marzetti”. it’s basically macaroni pasta with a meaty tomato sauce. so on the way home i picked up a pound of buffalo and a 30oz can of diced tomatoes. i sauted half an onion and 2 cloves of garlic in a deep saute pan, then added the ground buffalo (i don’t eat beef so i’m always substituting). once the meat was cooked, i added in the tomato and a handful of chopped basil and brought the whole thing to a simmer so they flavors could come together. towards the end, when my pasta was done cooking, i added in about a 1/4 cup of panko bread crumbs, 1/2 a cup of grated parmesan, two tablespoons sugar, and a teaspoon of dried oregano (and of course, s&p to taste) to the sauce. then i mixed the sauce with the pasta and there you have it!
since i made the sauce with the whole pound of meat, we had about a quart’s worth of leftovers that i could play around with. i also still have velveeta in the fridge from the mama’s macaroni & cheese recipe i posted a few weeks ago so i decided to use some of that as well! the rest as they say is history! this is definitely a thick, creamy soup, that without the noodles could almost be considered a dip, but it is delicious!!
makes about 4 cups
1 qt leftover pasta with a tomato based meat sauce
2 T butter
2 heaping T flour
4 cups chicken stock
1/2 cup velveeta cheese
melt the butter in a sauce pan. whisk in the flour gradually, creating a roux. let the roux cook for a couple of minutes over medium heat. keep an eye on it and mix it up a bit every now and again so that it doesn’t burn. then gradually start adding the stock in – making sure that your roux is incorporated well before adding more stock. bring the stock to a boil, then down to a simmer and let it simmer for about 5 minutes.
add in your leftovers and let the whole mixture heat through for about 5-10 minutes or so. add in the cheese, and mix until it melts into the soup. season to taste and chow down!