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
Scale
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
