From Jackie O’Shea


Many years ago, a dear friend of the family and mom to, alum and good friend, Kathy (O’Shea) Taylor was noted for her Mozetti. We began to realize this was one of the only dishes she ever fixed. You’d go to her home for dinner, it was Mozetti; she’d bring a dish to someone’s home, Mozetti. After a while, nary a doubt, Mozetti would be served up for any and all occasions.


Mozetti is kind of like a combination of hamburger-noodle bake and spaghetti mixed into a casserole. It can be prepared the day before which, of course, is great when company is in town and time is scarce.


In a large skillet, saute with butter:


     4          large onions, chopped

     2          large green pepper, diced

     1          stalk celery, diced

     2          cloves garlic, crushed


Then Add and Brown:


     5          pounds ground meat

     2          bay leaves


Season with:


                Salt (4 teaspoons) and pepper (1 teaspoon) to taste

                Worcestershire sauce to taste

                Curry to taste (optional)


Add and simmer:


     1          pound sliced fresh mushrooms

                 Handful of sliced ripe olives (optional)

     1          46-ounce can Tomato juice

                 30-ounces Tomato paste


Cook Spaghetti and toss with the meat mixture. Put into 2 large greased casserole dishes.


Cover with slices of Velveeta Cheese and bake at 325 degrees until the cheese has melted about 20 minutes. Serves approximately 20 people. And, of course, this recipe can be divided for smaller groups.


Approximate: Use 6 to 8 ounces spaghetti per 1-pound of ground meat. It really depends on how much pasta you might prefer in ratio to meat.


This recipe can also be made with wide egg noodles instead of the spaghetti and chopped green stuffed olives instead of the ripe olives.


Published Jun 11, 2002

Copyright ©2002 The Ponca City News