Description
Johnny Marzetti is a classic, comforting Midwestern casserole made with elbow macaroni, a savory mix of ground beef and Italian sausage, sautéed vegetables, tomato sauce, and melted mozzarella and cheddar cheese. This dish is perfect for a hearty family meal, baked to bubbly, cheesy perfection.
Ingredients
Scale
Pasta
- 10 ounces elbow macaroni, or egg noodles
Meat & 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 & 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°F (175°C) and spray a large 9×13-inch casserole dish with cooking spray. Set it aside for later.
- Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, approximately 2 minutes less than the package instructions. Drain the pasta, rinse with cold water to stop cooking, and set aside.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onions and green bell pepper, cooking them until softened, about 5 minutes.
- Cook the meat: Add the ground beef and Italian sausage to the skillet, breaking the meat into smaller chunks as it cooks. Continue cooking until no longer pink in the middle.
- Add mushrooms and seasonings: Stir in the sliced mushrooms and cook until softened, about 5 minutes. Next, add the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for 30 seconds until fragrant.
- Combine with tomato sauce: Stir in the tomato sauce and diced tomatoes. Simmer this mixture for 2 to 3 minutes, stirring frequently to meld the flavors.
- Add pasta and cheese: Mix in the cooked pasta and half of the shredded cheese. Remove the skillet from heat and gently fold the cheese into the pasta and sauce until melted and evenly combined.
- Assemble and bake: Transfer the pasta and beef mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining cheese evenly over the top. Bake in the preheated oven for 35 minutes, or until the cheese on top is melted and bubbly around the edges.
- Cool and serve: Allow the casserole to cool for 10 minutes before serving. Optionally, garnish with freshly minced parsley for added freshness and color.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3 to 4 days or frozen for up to 2 months.
- Use egg noodles if you prefer a slightly different texture instead of elbow macaroni.
- Adjust the red chili flakes to your preferred spice level or omit for a mild version.
- This dish reheats well in the oven or microwave; cover to retain moisture.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg
