Description
Johnny Marzetti Casserole is a comforting, classic American casserole featuring a rich beefy tomato sauce, hearty mushrooms, tender elbow macaroni, and a blend of melted cheddar and Parmesan cheeses. Baked to bubbly perfection, this dish combines savory flavors and creamy textures for a satisfying family meal that can be enjoyed fresh or reheated from leftovers.
Ingredients
Scale
Vegetables and Aromatics
- 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
- Salt, to taste
Protein and Sauces
- 1 1/2 pounds lean ground beef (90:10)
- 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, to taste
Pasta and Cheese
- 12 ounces (2 3/4 cups) uncooked elbow macaroni
- 8 ounces grated cheddar cheese (about 2 generous cups), divided
- 4 ounces grated Parmesan cheese (about 1 1/2 cups), divided
- 1 tablespoon olive oil or neutral cooking oil
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 without oil. Add the mushrooms and cook, stirring occasionally, until soft, slightly browned, and most liquid evaporates, about 5 to 8 minutes. Transfer mushrooms to a bowl and set aside. Wipe out the skillet.
- Sauté Aromatics: Return the skillet to the burner, add oil, and heat until shimmering. Add the chopped onion and cook until translucent, about 6 minutes. Stir in the minced garlic and chopped bell pepper, cooking for 1 more minute. Season with salt generously.
- Cook the Ground Beef: Add the lean ground beef to the skillet. Reduce heat to medium and cook, breaking the beef into small clumps, until no longer pink, approximately 8 minutes.
- Add Tomatoes and Simmer Sauce: Crush the whole plum tomatoes by hand directly into the skillet (wear an apron to avoid splatters) along with all juices. Stir in tomato paste, dried oregano, crushed red pepper flakes, and black pepper. Let the sauce simmer gently until thick and saucy, about 20 minutes. Add the reserved mushrooms back into the sauce and simmer an additional 2 minutes. Adjust seasoning with salt if needed.
- Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente with a slight bite. Drain thoroughly.
- Combine Sauce and Pasta: Return the drained pasta to the pot. Pour the cooked sauce over the pasta and toss to combine evenly. Stir in half of the grated cheddar and Parmesan cheeses.
- Assemble and Bake: Transfer the pasta mixture into the prepared baking dish. Sprinkle the remaining grated cheddar and Parmesan evenly on top.
- Bake and Rest: Bake in a preheated oven at 350°F (175°C) until the sauce bubbles and the cheese on top is lightly browned, about 30 minutes. Remove from oven and let the casserole rest for 10 minutes before serving.
- Storage Suggestions: Refrigerate leftovers tightly covered for up to 4 days. The casserole freezes well and can be frozen either before or after baking for later reheating.
Notes
- Johnny Marzetti pasta casserole with a beefy tomato sauce and cheese is as appealing now as it was a century ago.
- This casserole freezes very well either before or after baking, making it ideal for meal prep.
- Use lean ground beef to reduce fat and grease in the finished dish.
- Adjust the crushed red pepper flakes to control the level of spiciness to your preference.
- For a richer flavor, use a blend of cheddar and Parmesan cheeses as indicated, but you can substitute or add other cheeses like mozzarella.
Nutrition
- Serving Size: 1/8 of 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
