Description
Johnny Marzetti is a comforting, cheesy casserole featuring tender elbow macaroni, savory Italian sausage, ground beef, and a rich tomato sauce layered with melted mozzarella and cheddar cheeses. Baked to bubbly perfection, this classic Midwestern dish makes a hearty family-friendly meal that’s full of delicious flavors and textures.
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
Cheeses
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray. Set aside to prepare other ingredients.
- 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 to stop cooking. Set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper, cooking until softened, about 5 minutes.
- Cook Meats: Add the Italian sausage and ground beef to the skillet. Break the meat into smaller pieces with a wooden spoon and cook until no longer pink in the center.
- Add Mushrooms and Seasonings: Stir in the sliced mushrooms and cook until they soften, about 5 minutes. Add minced garlic, Italian seasoning, salt, black pepper, and red chili flakes; cook until fragrant for roughly 30 seconds.
- Simmer Sauce: Pour in the tomato sauce and diced tomatoes. Stir well and simmer the mixture for 2-3 minutes, stirring frequently to combine flavors.
- Mix in Pasta and Cheese: Add the cooked pasta and half of the shredded cheese to the skillet. Remove from heat and gently fold the cheese into the sauce and pasta until melted and evenly distributed.
- Assemble Casserole: Transfer the pasta and meat mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining shredded cheese evenly on top.
- Bake: Place casserole in the preheated oven and bake for 35 minutes or until cheese is melted, bubbling, and golden around the edges.
- Rest and Serve: Remove from oven and let the casserole cool for 10 minutes. Garnish with freshly minced parsley if desired before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze leftovers for up to 2 months; thaw before reheating.
- This dish can be made ahead and baked just before serving.
- Use gluten-free pasta to make the recipe gluten free.
- For a spicier version, increase red chili flakes or add cayenne pepper.
Nutrition
- Serving Size: 1 serving (approximately 1/8th of casserole)
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 70 mg
