If you’re looking for a comforting, satisfying dish that brings together hearty flavors and a touch of nostalgia, then you’re in for a treat with the Johnny Marzetti Casserole Recipe. This classic Midwestern casserole is a fantastic blend of savory ground beef, tender mushrooms, vibrant bell pepper, and perfectly cooked elbow macaroni, all smothered in a luscious tomato sauce and topped with melty cheddar and Parmesan cheeses. It’s like a warm hug on a plate, perfect for family dinners or feeding a crowd with minimal fuss and maximum flavor.
Ingredients You’ll Need
Ingredients You’ll Need
Getting the ingredients right is half the magic in making a dish like Johnny Marzetti Casserole Recipe truly shine. Each component here plays a vital role — from the tender mushrooms adding earthiness to the rich cheeses creating that irresistible golden crust.
- 12 ounces mushrooms (chopped or sliced): These add a fantastic umami depth and a meaty texture that complements the beef beautifully.
- 1 tablespoon olive oil or neutral cooking oil: Needed to gently cook the vegetables without overpowering the flavors.
- 1 large onion (chopped): Brings sweetness and a bit of bite once softened, forming the flavor foundation.
- 5 cloves garlic (minced): Garlic’s aromatic punch elevates every bite, giving the sauce a warm, savory edge.
- 1 bell pepper (any color, finely chopped): Adds a fresh, slightly sweet crunch and beautiful color contrast.
- Salt (to taste): The ultimate seasoning to enhance and balance all the savory ingredients.
- 1 1/2 pounds lean ground beef (90:10): Provides the hearty protein base, juicy and flavorful without too much fat.
- 1 (28-ounce) can whole plum tomatoes in juice: Crushed into a rich tomato sauce for tanginess and moisture.
- 3 tablespoons tomato paste: Intensifies the tomato flavor with a thick, concentrated punch.
- 3/4 teaspoon dried oregano: Adds a fragrant, herbaceous note that complements the tomato perfectly.
- 1/4 teaspoon crushed red pepper flakes: A subtle heat that brings warmth without overwhelming the dish.
- Freshly ground black pepper: For a bit of spicy brightness that livens up the casserole.
- 12 ounces uncooked elbow macaroni: The pasta base that holds everything together with satisfying chewiness.
- 8 ounces grated cheddar cheese (about 2 cups), divided: Melts into creamy pockets of sharp, savory goodness.
- 4 ounces grated Parmesan cheese (about 1 1/2 cups), divided: Adds a nutty, salty finish that browns beautifully on top.
How to Make Johnny Marzetti Casserole Recipe
Step 1: Cook the Vegetables and Beef
Begin by heating a large skillet over medium-high heat and cook the mushrooms until they release their moisture and become soft and slightly browned—about 5 to 8 minutes. This step helps concentrate their flavor and eliminates extra moisture to avoid a soggy casserole. Remove the mushrooms and wipe out the pan, then add your oil. Sauté the onion until translucent to create a mildly sweet base, then toss in the garlic and bell pepper for just a minute longer to keep their freshness intact. Season with salt. Next, add the ground beef, breaking it apart as it cooks until no longer pink, approximately 8 minutes. This flavorful beef mixture forms the heart of the casserole.
Step 2: Add Tomatoes and Seasoning
Now for the sauce magic: crush the whole plum tomatoes by hand directly into the pan (it’s a bit messy but fun and traditional!), or for a tidier method, use kitchen scissors to chop them in the can. Stir in the tomato paste, oregano, crushed red pepper flakes, and freshly ground black pepper, then let the mixture simmer until it thickens into a rich, savory sauce—about 20 minutes. Return the cooked mushrooms to the pan and simmer 2 minutes more. Taste and tweak with salt if needed so the flavors meld perfectly.
Step 3: Boil the Pasta
While your sauce is simmering, bring a large pot of salted water to a boil and cook the elbow macaroni until it’s just shy of al dente—the pasta will finish cooking in the oven, so you want it to retain a little bite. Drain well to prevent any excess water from watering down the casserole.
Step 4: Assemble the Casserole
Return the drained pasta to the pot and stir in the tomato-beef sauce until everything is evenly combined. Mix in half of the cheddar and Parmesan cheeses to make it extra cheesy inside. Pour the mixture into your greased 9×13-inch baking dish, then scatter the remaining cheeses evenly on top for a winning golden crust.
Step 5: Bake to Perfection
Bake your Johnny Marzetti Casserole Recipe at 350°F until the cheese is bubbly and lightly browned—about 30 minutes. Once out of the oven, let it rest for 10 minutes to set up, making it easier to serve and allowing those flavors to settle into a harmonious blend.
How to Serve Johnny Marzetti Casserole Recipe
Garnishes
To brighten each serving, consider sprinkling freshly chopped parsley or basil on top right before serving. Not only do these herbs add a lovely pop of green color, but their fresh aroma helps balance the rich, cheesy sauce beautifully. A light dusting of extra grated Parmesan never hurts either.
Side Dishes
This casserole is a meal on its own, but if you want to round it out, crisp green salads with a tangy vinaigrette or steamed seasonal vegetables such as broccoli or green beans bring freshness and texture contrasts that complement the comforting warmth of the casserole. Garlic bread is another fantastic choice to sop up any extra sauce.
Creative Ways to Present
For a fun twist at casual gatherings, serve the Johnny Marzetti Casserole Recipe in individual ramekins instead of one big dish—this makes it feel extra special and perfect for portion control. You could also layer it in a deep-dish pie crust for a playful bake, transforming this beloved classic into a rustic pie that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
This casserole keeps beautifully refrigerated. Cover it tightly with plastic wrap or foil and store it in the fridge for up to 4 days. The flavors often deepen after a day, making the leftovers just as delightful as the fresh bake.
Freezing
Johnny Marzetti Casserole Recipe freezes exceptionally well. You can freeze the entire baked casserole or freeze it before baking for convenience. If freezing before baking, assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheating
When ready to enjoy leftovers, reheat portions in the microwave or place the whole casserole back in a 350°F oven, covered, until warmed through—about 20 to 30 minutes. Remove the cover near the end to refresh the cheese topping’s melt and slight crispness.
FAQs
Can I make Johnny Marzetti Casserole Recipe vegetarian?
Absolutely! Simply skip the ground beef and add extra mushrooms, lentils, or a plant-based meat substitute. It will still be hearty and delicious.
What type of cheese works best for this recipe?
Traditional sharp cheddar and Parmesan cheeses are ideal for their meltability and flavor, but feel free to experiment with mozzarella or a blend if you prefer a milder, creamier taste.
Is it possible to use other pasta shapes?
Yes, while elbow macaroni is classic, penne, rotini, or shells also work well and can add a fun texture twist to the casserole.
Can I prepare this dish ahead of time?
Definitely. You can assemble the casserole the day before and keep it refrigerated, then simply bake it fresh when you’re ready to serve.
How spicy is the Johnny Marzetti Casserole Recipe?
The crushed red pepper flakes add just a gentle warmth that enhances the flavor without making it spicy-hot; you can easily adjust the amount to your liking.
Final Thoughts
I hope you enjoy making and sharing the Johnny Marzetti Casserole Recipe as much as I do. It’s that kind of dish that feels like a homecoming meal—simple, nourishing, and packed with hearty comfort. Whether you’re cooking for a cozy night in or a crowd, this casserole is a true crowd-pleaser that never disappoints. Give it a try and let it become a cherished staple on your table!
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Johnny Marzetti Casserole Recipe
- Total Time: 90 mins
- Yield: 8 servings (1 9×13-inch casserole)
Description
Johnny Marzetti Casserole is a classic, hearty American comfort food dish made with ground beef, mushrooms, onions, bell peppers, tomato sauce, elbow macaroni, and a blend of sharp cheddar and Parmesan cheeses. This baked casserole features a savory tomato-meat sauce combined with tender pasta and topped with melted cheese, baked until bubbly and golden brown. Perfect for family dinners and leftovers, this recipe offers a delicious, filling meal with rich flavors and satisfying textures.
Ingredients
Vegetables and Meat
- 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 recommended)
Tomato Sauce
- 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, to taste
Pasta and Cheese
- 12 ounces (2 3/4 cups) uncooked elbow macaroni
- 8 ounces grated cheddar cheese (about 2 generous cups), divided
- 4 ounces grated Parmesan cheese (about 1 1/2 cups), divided
Instructions
- Cook the mushrooms: Heat a large, deep skillet over medium-high heat and add the mushrooms without any oil. Stir occasionally until they release their moisture, soften, brown slightly, and most liquid evaporates, about 5 to 8 minutes. Transfer mushrooms to a bowl and set aside.
- Cook the aromatics and beef: Wipe out the skillet, add olive oil, and when hot, sauté the chopped onion until translucent, about 6 minutes. Add minced garlic and chopped bell pepper; cook another minute. Season with salt generously. Add the ground beef, reduce heat to medium, and cook while breaking it up with a spoon, until no longer pink, about 8 minutes.
- Add tomatoes and seasonings: Crush the whole canned tomatoes directly into the pan along with the juices. Add tomato paste, dried oregano, crushed red pepper flakes, and freshly ground black pepper. Simmer the mixture until saucy and slightly thickened, about 20 minutes. Stir in reserved mushrooms and simmer for 2 more minutes. Taste and adjust salt as needed.
- Boil the pasta: While the sauce is simmering, bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, with a slight bite remaining. Drain the pasta thoroughly.
- Assemble the casserole: Return the drained pasta to the pot, mix with the cooked tomato and beef sauce thoroughly. Add half of the cheddar and Parmesan cheeses to the pasta mixture and combine well. Transfer this mixture into the greased 9×13-inch baking dish. Evenly scatter the remaining grated cheddar and Parmesan cheese over the top.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled casserole for about 30 minutes until the sauce is bubbling and the cheese topping is lightly browned and melted. Remove from oven and let rest for 10 minutes before serving.
Notes
- Use lean ground beef for a healthier version and to reduce excess grease.
- Cooking the mushrooms dry first enables them to brown nicely and prevents sogginess.
- Adjust crushed red pepper flakes to taste if you prefer less or more heat.
- The casserole can be refrigerated for up to 4 days tightly covered.
- It freezes well either as a baked casserole or unbaked mixture for convenient future meals.
- Letting the casserole rest after baking helps the cheese and sauce set for easier slicing.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Casserole
- Method: Baking
- Cuisine: American
