Description
Johnny Marzetti is a comforting, hearty casserole featuring elbow macaroni, savory Italian sausage, ground beef, mushrooms, and a blend of mozzarella and cheddar cheeses all baked together in a rich tomato sauce. This classic Midwestern baked pasta dish is perfect for family dinners and is easy to prepare with simple, flavorful ingredients.
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 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. Once boiling, add the elbow macaroni and cook until al dente, about 2 minutes less than package instructions. Drain and rinse the pasta with cold water, then set aside.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and green bell pepper and cook until softened, about 5 minutes.
- Cook Meats: Add the Italian sausage and ground beef to the skillet. Break the meat into smaller clumps as it cooks, stirring frequently until no longer pink in the middle.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and cook until softened, about 5 minutes. Then add minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for about 30 seconds until fragrant.
- Simmer Sauce: Pour in the tomato sauce and diced tomatoes. Simmer for 2-3 minutes, stirring often to blend the flavors.
- Combine Pasta and Cheese: Stir in the cooked pasta followed by half of the shredded cheese. Remove the skillet from heat and fold the cheese gently with the pasta and sauce until melted.
- Assemble Casserole: Pour the meat and pasta mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 35 minutes or until the cheese is melted and bubbly with lightly browned edges.
- Cool and Serve: Allow the casserole to cool for 10 minutes before serving. Optionally, garnish with freshly minced parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- Using a combination of mozzarella and cheddar cheese provides a balanced flavor and gooey texture.
- You can substitute ground turkey or chicken for a leaner option.
- Adding fresh parsley or basil on top before serving adds fresh herbal notes.
- For a spicier dish, increase the amount of red chili flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
