Description
Johnny Marzetti Casserole is a comforting, classic Midwestern pasta bake featuring a savory beef and tomato sauce layered with mushrooms, bell pepper, and cheeses. This hearty casserole combines tender elbow macaroni with a rich, flavorful meat sauce and bubbly browned cheddar and Parmesan, making it a perfect family meal that can be made ahead and enjoyed for days.
Ingredients
Scale
Vegetables
- 12 ounces mushrooms, cleaned and chopped or sliced
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bell pepper (any color), seeded and cored, finely chopped
Meat and Dairy
- 1 1/2 pounds lean ground beef (90:10 is good)
- 8 ounces grated cheddar cheese (2 generous cups), divided
- 4 ounces grated Parmesan cheese (1 1/2 cups), divided
Pantry
- 1 tablespoon olive oil or neutral cooking oil
- Salt, to taste
- 1 (28-ounce) can whole plum tomatoes in juice
- 3 tablespoons tomato paste
- 3/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- 12 ounces (2 3/4 cups) uncooked elbow macaroni
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish and set it aside for later use.
- Cook the mushrooms: Heat a large, deep skillet over medium-high heat and add the mushrooms without any oil. Stir occasionally as they release moisture and cook until they become soft, slightly browned, and most liquid evaporates, about 5 to 8 minutes. Transfer the mushrooms to a bowl and set aside. Wipe out the skillet.
- Sauté the onion, garlic and bell pepper: Return the skillet to the burner, add the olive oil and heat until shimmering. Add the chopped onion and cook until translucent, about 6 minutes. Add the minced garlic and finely chopped bell pepper, cooking for another minute. Season generously with salt.
- Brown the ground beef: Add the ground beef to the skillet, reduce heat to medium, and break it up with a spoon into small clumps. Cook until the beef is no longer pink, approximately 8 minutes.
- Add tomatoes and seasonings: Crush the whole plum tomatoes by hand directly over the skillet (wear an apron), adding the juices as well. Stir in tomato paste, dried oregano, crushed red pepper flakes, and freshly ground black pepper. Simmer the sauce until it thickens and is saucy, about 20 minutes. Stir in the reserved cooked mushrooms and simmer for an additional 2 minutes. Taste and adjust seasoning with salt as necessary.
- Cook the macaroni: Meanwhile, bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, retaining a slight bite. Drain well.
- Assemble the casserole: Return the drained pasta to the pot and toss with the prepared meat sauce. Mix in half of the grated cheddar and Parmesan cheeses. Transfer the mixture into the greased baking dish and top with the remaining cheeses evenly scattered on top.
- Bake: Place the casserole in a preheated oven and bake until the sauce bubbles and the cheese on top is lightly browned, about 30 minutes.
- Rest and serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. Store leftovers covered in the refrigerator for up to 4 days or freeze the entire casserole for longer storage.
Notes
- Johnny Marzetti casserole is a nostalgic comfort food classic that combines ground beef, tomatoes, mushrooms, and cheese baked with elbow macaroni.
- This dish is well suited for make-ahead meals as it stores and reheats well.
- For extra heat, increase crushed red pepper flakes to taste.
- Using a mix of cheddar and Parmesan provides a great balance of sharpness and richness in the cheese topping.
- The casserole can be frozen before or after baking for convenient meal prep.
Nutrition
- Serving Size: 1/8 casserole
- Calories: 407 kcal
- Sugar: 3 g
- Sodium: 564 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 86 mg
