Johnny Marzetti Casserole
Johnny Marzetti Casserole is an easy, hearty, baked pasta dish filled with seasoned ground beef, onions, tomato sauce, tender pasta, and gooey melted cheese. It is perfect for family dinners, meal prep, potlucks, and holiday gatherings. The recipe requires simple pantry ingredients and minimal preparation while delivering maximum flavor. It can easily be customized with vegetables or different cheeses. This classic Midwestern casserole is freezer-friendly and reheats exceptionally well. Every bite offers comforting homemade goodness that satisfies both kids and adults alike.
Ingredients
- 12 oz elbow macaroni or rotini pasta
- 1 lb lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 8 oz mushrooms, sliced (optional)
- 24 oz marinara or pasta sauce
- 15 oz tomato sauce
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the pasta until just al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook the onion until softened.
- Add garlic, bell pepper, mushrooms, and ground beef. Cook until the beef is browned.
- Drain excess grease.
- Stir in marinara sauce, tomato sauce, Italian seasoning, paprika, salt, and pepper.
- Simmer for 8–10 minutes.
- Fold in half of the mozzarella and cheddar cheese.
- Top with the remaining mozzarella, cheddar, and Parmesan cheese.
- Allow the casserole to rest for 10 minutes before serving.
- Garnish with chopped parsley and enjoy.
Notes
- Cook pasta slightly underdone to prevent mushiness.
- Freshly shredded cheese melts much better.
- Ground turkey works as a lean substitute.
- Add spinach for extra nutrition.
- Spice it up with crushed red pepper flakes.
- Let the casserole rest before slicing.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months.