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Johnny Marzetti Casserole
Johnny Marzetti Casserole
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Iconic Johnny Marzetti pasta casserole with beefy tomato sauce and cheese, a timeless favorite from Columbus, OH.
Ingredients:
  • 12 ounces mushrooms, cleaned and chopped or sliced
  • 1 tablespoon olive oil or neutral cooking oil
  • 1 large onion, chopped
  • 5 cloves garlic, minced
  • 1 bell pepper (any color), seeded and cored, finely chopped
  • Salt, to taste
  • 1 1/2 pounds lean ground beef (90:10 is good)
  • 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
  • Freshly ground black pepper
  • 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
Instructions:
  • Preheat your oven to a toasty 350°F while you generously grease a 9x13-inch baking dish; keep it handy for later.
  • Heat a large, deep skillet over medium-high heat. Add mushrooms and cook until soft and browned, about 5-8 minutes. Transfer mushrooms to a bowl. Wipe out the skillet and heat oil until rippling. Sauté onion until translucent, about 6 minutes. Stir in garlic and bell pepper and cook for 1 minute. Season with salt. Add beef and cook until no longer pink, breaking it up with a spoon, about 8 minutes.
  • Crush the tomatoes into the pan using your hands (protect your clothes with an apron) and include the juices from the can. Mix in the tomato paste, oregano, pepper flakes, and black pepper. Simmer until saucy for approximately 20 minutes. Add the reserved mushrooms and simmer for an additional 2 minutes. Taste and adjust seasoning with salt as desired.
  • While the sauce simmers, cook the pasta: Bring a large pot of salted water to a boil and add the pasta. Cook until al dente, then drain.
  • Combine cooked pasta with sauce in the pot, add half of the cheeses, transfer the mixture to a greased dish, then sprinkle the remaining grated cheese on top.
  • Bake the dish until the sauce bubbles and the cheese is lightly browned, approximately 30 minutes. Allow it to rest for 10 minutes before serving. Leftovers can be stored in the refrigerator for up to 4 days, or you can freeze the casserole for later use.

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