Description
Johnny Marzetti is a comforting and hearty casserole dish made with a savory mixture of ground beef, Italian sausage, vegetables, and elbow macaroni baked with layers of melted mozzarella and cheddar cheese. This classic midwestern American recipe is perfect for family dinners, offering a flavorful combination of tomato sauce, spices, and gooey cheese baked to bubbly perfection.
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 & Sauces
- 2 teaspoon 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: Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray. 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—about 2 minutes less than package instructions. Drain and rinse with cold water, then set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper and cook for about 5 minutes until softened.
- Cook Meat: Add ground beef and Italian sausage to the skillet. Break the meat into smaller pieces with a wooden spoon or spatula as it cooks until no longer pink inside.
- Cook Mushrooms and Season: Stir in sliced mushrooms and cook for another 5 minutes until softened. Add minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for 30 seconds until fragrant.
- Add Tomatoes: Stir in the tomato sauce and diced tomatoes. Let the sauce and meat mixture simmer for 2 to 3 minutes, stirring frequently.
- Combine Pasta and Cheese: Add the cooked pasta to the skillet, followed by half of the shredded cheese. Remove from heat and gently fold the cheese into the sauce and pasta until melted and evenly combined.
- Assemble and Bake: Pour the pasta and meat mixture into the prepared casserole dish and spread into an even layer. Sprinkle the remaining shredded cheese evenly on top. Bake for 35 minutes until the cheese is melted and bubbly around the edges.
- Cool and Serve: Let the casserole cool for 10 minutes before serving. Optionally, garnish with freshly minced parsley for a fresh touch.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.
- Using freshly shredded cheese provides better melting and texture than pre-shredded cheese.
- Feel free to swap out the Italian sausage for ground turkey or chicken for a leaner variation.
- Adding fresh parsley as garnish adds color and a bright herbaceous note.
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.3g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
