Description
Johnny Marzetti Casserole is a classic American comfort food featuring a rich beef and tomato sauce with sautéed mushrooms, onions, garlic, and bell pepper, combined with elbow macaroni and a generous topping of cheddar and Parmesan cheeses. This hearty baked casserole is perfect for family dinners and can be prepared ahead and frozen for convenience.
Ingredients
Scale
Vegetables and Aromatics
- 12 ounces mushrooms, cleaned and chopped or sliced
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 bell pepper (any color), seeded and cored, finely chopped
Meat and Protein
- 1 1/2 pounds lean ground beef (90:10 is good)
Tomato and Sauce Ingredients
- 1 (28-ounce) can whole plum tomatoes in juice
- 3 tablespoons tomato paste
- 3/4 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
Pasta and Cheese
- 12 ounces (2 3/4 cups) uncooked elbow macaroni
- 8 ounces grated cheddar cheese (2 generous cups), divided
- 4 ounces grated Parmesan cheese (1 1/2 cups), divided
Cooking Ingredients
- 1 tablespoon olive oil or neutral cooking oil
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish and set it aside for later use.
- Sauté mushrooms: Heat a large, deep skillet over medium-high heat. Add the mushrooms without oil; cook them until softened, slightly browned, and most of their moisture has evaporated, about 5 to 8 minutes. Transfer mushrooms to a bowl and set aside. Wipe out the skillet.
- Cook aromatics and beef: Return the skillet to medium heat, add oil. Once hot, add chopped onion and cook until translucent, about 6 minutes. Add garlic and bell pepper; cook for 1 more minute. Season with salt. Add ground beef, reduce heat to medium, and cook while breaking meat into small pieces until no longer pink, about 8 minutes.
- Prepare tomato sauce: Crush the canned whole plum tomatoes by hand into the skillet (wear an apron), including the juices. Stir in tomato paste, oregano, crushed red pepper flakes, and black pepper. Simmer the sauce for about 20 minutes until thickened and saucy.
- Combine mushrooms with sauce: Add the reserved sautéed mushrooms to the sauce and simmer for an additional 2 minutes. Adjust seasoning with salt if needed.
- Cook pasta: Meanwhile, bring a large pot of salted water to a boil. Cook elbow macaroni until just tender but still firm to the bite (al dente). Drain well.
- Mix pasta and sauce: Return the drained pasta to the pot. Add the meat sauce and stir to combine thoroughly. Mix in half of the grated cheddar and Parmesan cheeses.
- Assemble casserole: Pour the pasta and sauce mixture into the prepared baking dish. Sprinkle the remaining cheddar and Parmesan cheeses evenly over the top.
- Bake: Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until the casserole bubbles and the cheese topping is lightly browned.
- Rest and serve: Let the casserole rest for 10 minutes before serving to allow it to set. Leftovers can be refrigerated tightly covered for up to 4 days, and the casserole freezes well, either before or after baking.
Notes
- Johnny Marzetti is a timeless casserole combining beefy tomato sauce and cheese that has been loved for over a century.
- Using lean ground beef ensures the casserole is hearty without excess grease.
- Sautéing mushrooms without oil draws out their moisture for better flavor and texture.
- Hand-crushing tomatoes adds rustic texture and better control over sauce consistency.
- This dish reheats well and is ideal for making ahead and freezing.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 407 kcal
- Sugar: 3 g
- Sodium: 564 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 86 mg
