I kind of lost count, but I believe this is bento #6. I made this one last night to bring to work with me today.

Does it look yummy? Cause it was! I made this one in my new pink Happy Balloon box.

Top row has celery, carrots, green pepper, grape tomatoes, and cucumber. Bottom row has left over Johnny Marzetti with corn layered on top. A Lindor Dark Chocolate Truffle on the side. Have you had these? They are divine!

Anyways, it was plenty enough food for me at lunch time, and it was pretty good. Healthier than what I would’ve ended up getting in the cafeteria (looking at the options today, probably a fried chicken sandwich and onion rings).

On Sunday, I made Johnny Marzetti for my family, and I thought I’d take pictures and share the recipe with you guys! Before I post it, I’ll just make this one small disclaimer: this is the way we’ve always made Johnny Marzetti in my family. I didn’t even realize that other people even made this dish, much less made it with tomato sauce until I was in college!

Johnny Marzetti

1 lb. ground hamburger
1 can cream of mushroom soup
1 can of water
1 lb. Velveeta
12 oz. Egg Noodles

First you are going to cook your egg noodles according to the package directions. While you are waiting for them to cook, brown your hamburger. Drain your hamburger, and return it to the pan. You are going to combine the cooked hamburger with the can of cream of mushroom soup, and the can of water.
When your noodles are cooked, and drained, layer them in the bottom of a 13×9 pan.
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While I wait for all of your fabulous recipes to start rolling in, I thought I’d share my newest bento box with you. I got this exact same one in orange for Loretta, and I wanted to keep it so badly that I went looking for one of my own. I chose pink though. Isn’t it cute? Now I need to go do some grocery shopping this weekend so I can make a lunch on Monday!