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
