Baked Veniziti

Isn't it amazing how many kinds of pastas there are? What's the difference between linguine and fettuccine anyway? And do Buzz Lightyear shaped macaroni count? Beats me! All I know is this recipe tastes good!

Servings: 8
- 1 lb. of ground venison
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 3-1/2 cups of your favorite meatless spaghetti sauce (we used Ragu)
- 1 cup chicken broth
- 1 tbs. chopped fresh oregano (or dried)
- 1 tbs. fresh parsley (or dried), extra for sprinkling
- 16 ounces ziti, cooked and drained
- 2 cups of shredded mozzarella, divided
- 1 cup grated Parmesan cheese, divided

1. Chop 1/2 cups of onion. 

2. Mince 2 cloves of garlic. 

TIP: Don't fuss around trying to peel garlic the hard way. Try this! Lay the blade of a broad knife on the garlic, and smash down real hard with your fist. The skin will pop right off. 
3. Over medium-high heat, cook the venison, garlic, and onion for 6-8 minutes, or until the venison browns, breaking up chunks of meat.

4. Stir in spaghetti sauce, chicken broth, oregano, and parsley. Reduce heat and simmer for 15 to 20 minutes, or until thickened.

5. In a large bowl, toss the cooked ziti and sauce together.
6. Spray a 9x13-inch baking dish, or several smaller baking dishes (we used several), with cooking spray. 

7. Spoon a layer of ziti into the bottom of the dish(es). Sprinkle with a layer of Parmesan, then a layer of mozzarella. Repeat until you fill up the baking dish. Think lasagna.

8. Preheat oven to 350 degrees F, and bake for 20-30 minutes, or until the cheese on top gets bubbly and golden.

9. Sprinkle chopped parsley on top to add more color to your dish. 

Wine Suggestion: Enjoy with a good Italian chianti.  

Please let us know what you think about this recipe by leaving comments. Just click on the red "comments" button below and it will lead you to a form. We value your feedback. Thanks! 

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  1. This dish looks so tasty! I can even smell it... Thanks for sharing.

  2. It IS tasty! AND, it's so easy to make. You can use ground beef too if you don't have venison.

  3. Yes, bring on the venison recipes. I am deep in deer country so these are appreciated.
    This one does look tasty, love the italian flair. I will keep this to make as well as pass along to the hunters rolling in here every weekend. Thanks for sharing.

  4. Hi Tina!

    We appreciate it so much. Our goal is to show people how easy it is to cook wild game and how tasty it can be. It's so under appreciated. Happy hunting!


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