If you’re craving a hearty, comforting dinner that feels like a warm hug from the inside, you’re in the right place. This Johnny Marzetti Casserole with Italian Sausage Recipe is seriously one of my favorite go-to meals for busy weeknights or casual gatherings because it’s packed with flavor, easy to throw together, and always delivers on that cozy, home-cooked vibe. Trust me, once you try it, you’ll find yourself making it over and over again!
Why You’ll Love This Recipe
- Rich, Layered Flavors: Combining Italian sausage with ground beef and mushrooms creates a savory sauce that’s full of delicious depth.
- Comfort Food Classic: This casserole is the ultimate crowd-pleaser—cheesy, saucy, and just downright satisfying.
- Simple Prep, Big Results: With just one skillet and a casserole dish, it’s easy to prep and perfect for weeknight dinners or meal prep.
- Family Favorite: My family goes crazy for this dish, and I love how it feeds a crowd without stress.
Ingredients You’ll Need
What’s great about the ingredients for this Johnny Marzetti Casserole with Italian Sausage Recipe is how each one contributes to the overall hearty, satisfying texture and flavor. You can find most of these at any grocery store, and I’ll share little tips to make your shopping easier.
- Elbow macaroni or egg noodles: I usually go with elbow macaroni because it holds sauce beautifully, but egg noodles add a nice softness if you prefer.
- Olive oil: Use a good quality extra virgin olive oil to get that subtle fruity flavor when sautéing your veggies.
- White onion: Choose a firm one with no blemishes; it softens and sweetens when cooked, balancing the meatiness.
- Green bell pepper: Adds a mild crunch and freshness; make sure to remove all seeds to avoid bitterness.
- Italian sausage: This is key for that authentic kick; sweet or spicy works depending on what you like—spicy adds a bit more heat.
- Ground beef: I use 85/15 for flavor with a bit of fat that keeps the casserole juicy.
- Crimini mushrooms: These bring umami and a tender texture, enhancing the sauce.
- Garlic cloves: Fresh is best; mince finely to release that fragrant aroma.
- Italian seasoning: A blend of herbs like oregano and basil that tie the flavors together perfectly.
- Salt and black pepper: Essential for seasoning; I always recommend tasting towards the end and adjusting if needed.
- Red chili flakes: Adds a subtle heat; feel free to tweak the amount if you’re spice sensitive.
- Tomato sauce and diced tomatoes: The canned versions add rich acidity and body; no need to drain the diced tomatoes—they blend into the sauce fabulously.
- Mozzarella and cheddar cheese: The classic combo! Mozzarella gives you that gooey stretch, while cheddar adds sharpness and depth.
Variations
I love that this Johnny Marzetti Casserole with Italian Sausage Recipe is super adaptable, so you can make it your own depending on what you have on hand or who you’re feeding. I often switch things up and encourage you to try as well!
- Vegetarian version: Swap out the sausage and ground beef for plant-based crumbles or sautéed mushrooms and extra veggies; it’s surprisingly satisfying.
- Cheese variations: Sometimes I add a handful of parmesan or swap cheddar for pepper jack if I want a little smoky heat.
- Spice it up: Try adding a splash of hot sauce to the sauce mix or increasing red chili flakes for that extra kick.
- Seasonal twist: Toss in zucchini or spinach when they’re in season to boost the nutrition and flavor.
How to Make Johnny Marzetti Casserole with Italian Sausage Recipe
Step 1: Get your pasta perfectly cooked
Bring a large pot of water to a rolling boil and season it generously with salt—you want the water to taste like the sea. Add your elbow macaroni and cook it just until al dente, about two minutes less than package instructions; this prevents mushiness later. Once done, drain and rinse under cold water. I like to rinse so it stops cooking and keeps the pasta nice and firm when mixed into the sauce.
Step 2: Sauté your veggies and brown the meat
Heat olive oil in a large skillet over medium heat. Toss in diced onion and green bell pepper—cook until they soften and start to smell sweet, about 5 minutes. Then add the Italian sausage and ground beef. Break them up with a wooden spoon so they brown evenly and get nice little caramelized bits. Once the meat isn’t pink anymore, stir in the mushrooms and let them cook down for about five minutes. Mushrooms add that amazing umami, so don’t skip them!
Step 3: Build the sauce base with garlic and spices
Now, stir in minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook just for 30 seconds until you can smell all those fragrant spices releasing their magic. Then add in your tomato sauce and diced tomatoes, stir well, and let the whole mixture simmer gently for 2-3 minutes so the flavors marry beautifully.
Step 4: Combine pasta, cheese, and sauce
Take the skillet off the heat and fold the drained pasta into the sauce mixture. Add half of the shredded mozzarella and cheddar cheese, stirring carefully until it melts and creates a luscious, cheesy consistency. This step is where the whole casserole starts to come together—it’s like a cheesy, saucy hug waiting to happen.
Step 5: Bake it into cheesy perfection
Transfer everything into a sprayed 9×13 casserole dish and spread it evenly. Sprinkle the remaining cheese on top—you’ll love how it melts into a bubbly, golden layer in the oven. Bake at 350°F (175°C) for 35 minutes, until the cheese is melted and bubbly around the edges. Let it cool for about 10 minutes before serving; this helps it set and makes it easier to slice.
Pro Tips for Making Johnny Marzetti Casserole with Italian Sausage Recipe
- Don’t Overcook the Pasta: Cooking pasta slightly under al dente gives it the perfect texture after baking, so don’t skip that timing trick.
- Brown Meat Well: Browning the sausage and beef properly adds flavor—you want those little crispy bits that bring depth.
- Cheese Layering: Mixing some cheese inside the casserole and reserving some for the top ensures gooeyness and a beautiful browned crust.
- Avoid Sogginess: Rinsing the pasta after boiling prevents it from sticking and helps keep the casserole from becoming mushy during baking.
How to Serve Johnny Marzetti Casserole with Italian Sausage Recipe
Garnishes
I like to sprinkle freshly minced parsley or a touch of chopped basil on top—it adds a pop of color and a fresh herbal note that brightens up the rich casserole. Sometimes a little grating of parmesan cheese right before serving takes it over the top.
Side Dishes
Pair this casserole with a crisp green salad tossed with a light vinaigrette and some buttery garlic bread on the side. The freshness of the salad balances the richness of the casserole, and the bread is perfect for soaking up any extra sauce.
Creative Ways to Present
If I’m bringing this to a potluck or family get-together, I sometimes bake it in individual ramekins for a cute personal touch. You can also layer it in a glass dish so the pretty layers peek through, making it look extra inviting for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer any leftovers into airtight containers and refrigerate. The Johnny Marzetti casserole keeps well for 3-4 days, making it perfect for next-day lunches or quick dinners.
Freezing
I’ve frozen this casserole many times with great results. I recommend freezing before baking; just cover it tightly with foil and freeze for up to 2 months. When you’re ready, bake it from frozen—add about 10-15 minutes to the baking time until hot and bubbly.
Reheating
To reheat, I pop portions into the microwave, covered loosely with a damp paper towel to keep moisture. The oven also works well—wrap leftovers in foil at 350°F for about 20 minutes until heated through, which helps maintain that fresh-baked texture.
FAQs
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Can I make this Johnny Marzetti Casserole with Italian Sausage Recipe gluten-free?
Absolutely! Simply swap the elbow macaroni for a gluten-free pasta. Make sure to check the canned tomatoes and seasoning mix for any gluten additives, which is rare but worth confirming. The casserole is very forgiving and just as tasty with gluten-free pasta.
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What can I substitute for Italian sausage if I don’t have it?
If you don’t have Italian sausage, you can use more ground beef or switch to ground pork seasoned with fennel, garlic, and fennel seed to mimic the sausage flavor. Alternatively, spicy chorizo can add a different, but delicious twist.
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Is this casserole freezer-friendly?
Yes! This recipe freezes wonderfully. I recommend assembling but not baking before freezing. When ready to eat, bake straight from the freezer, just add extra baking time to ensure it’s heated through.
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Can I use a different cheese than mozzarella or cheddar?
Definitely! Feel free to experiment with provolone, pepper jack, or gouda for unique flavors. Just pick cheeses that melt well to keep that creamy, cheesy texture.
Final Thoughts
This Johnny Marzetti Casserole with Italian Sausage Recipe holds a special place in my meal rotation because it’s that perfect balance of comfort, flavor, and ease. It’s the kind of dish I make when I want to impress family or unwind with wholesome goodness after a busy day. I’m confident you’ll love making and sharing this one—so pour yourself a glass of something nice, roll up your sleeves, and dig in!
Print
Johnny Marzetti Casserole with Italian Sausage Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Johnny Marzetti is a comforting baked pasta casserole featuring elbow macaroni, seasoned ground beef and Italian sausage, savory mushrooms, bell peppers, and a rich tomato sauce topped with melted mozzarella and cheddar cheese. This classic Midwestern dish is perfect for family dinners and easy to prepare ahead.
Ingredients
Pasta
- 10 ounces elbow macaroni or egg noodles
Meat and Vegetables
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 green bell pepper, seeds removed and diced
- ½ pound Italian sausage
- ½ pound ground beef
- 8 ounces crimini mushrooms, sliced
- 3 cloves garlic, minced
Seasonings and Sauces
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
Cheese
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray to prevent sticking. Set aside.
- Cook Pasta: Bring a large pot of generously salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, which is about 2 minutes less than the package instructions. Drain and rinse the pasta under cold water to stop the cooking process, then set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and green bell pepper and cook until softened, about 5 minutes, stirring occasionally to prevent burning.
- Brown Meat: Add the Italian sausage and ground beef to the skillet. Use a wooden spoon or spatula to break the meat into smaller pieces as it cooks. Continue until the meat is no longer pink in the center.
- Add Mushrooms and Seasonings: Stir in sliced mushrooms and cook until softened, about 5 minutes. Then add minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook together for about 30 seconds until fragrant.
- Add Tomato Components: Pour in the tomato sauce and diced tomatoes. Stir well and let the sauce simmer with the meat and vegetables for 2-3 minutes, stirring frequently.
- Combine Pasta and Cheese: Stir the cooked pasta into the skillet with the sauce, followed by half of the shredded cheese. Remove the skillet from heat and fold the cheese into the mixture until it melts evenly.
- Assemble and Bake: Transfer the pasta and meat mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining shredded cheese over the top. Bake in the preheated oven for 35 minutes, or until the cheese on top is melted and bubbly around the edges.
- Rest and Serve: Allow the casserole to cool for 10 minutes before serving. Optionally, garnish with freshly minced parsley for added color and flavor.
Notes
- Leftovers can be transferred to an airtight container and refrigerated for 3 to 4 days.
- For longer storage, freeze leftovers for up to 2 months.
- Use elbow macaroni or egg noodles depending on preference, both work well.
- For a spicier kick, increase red chili flakes slightly.
- Using freshly shredded cheese rather than pre-shredded helps the cheese melt better.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 75 mg
