Description
Johnny Marzetti is a classic comforting casserole featuring a savory mix of ground beef, Italian sausage, pasta, and rich tomato sauce, all baked with melted mozzarella and cheddar cheese. This hearty one-dish meal combines tender elbow macaroni, sautéed vegetables, and flavorful meats, making it a perfect family dinner that’s both satisfying and easy to prepare.
Ingredients
Scale
Pasta
- 10 ounces elbow macaroni, or egg noodles
Meat and Vegetables
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 green bell pepper, seeds removed and diced
- ½ pound Italian sausage
- ½ pound ground beef
- 8 ounces crimini mushrooms, sliced
- 3 cloves garlic, minced
Seasonings and Sauce
- 2 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
Cheese
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray. Set it aside for later use.
- Cook Pasta: Bring a large pot of generously salted water to a boil over high heat. Add the elbow macaroni and cook until al dente, about 2 minutes less than package instructions. Drain the pasta, rinse with cold water, and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and green bell pepper, cooking until softened, approximately 5 minutes.
- Cook Meats: Add the ground beef and Italian sausage to the skillet. Break the meat into small clumps and cook until no pink remains in the center.
- Add Mushrooms and Seasonings: Stir in the sliced mushrooms and cook until they soften, about 5 minutes. Then add minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook until fragrant, around 30 seconds.
- Simmer Sauce: Pour in the tomato sauce and diced tomatoes. Simmer the combined sauce and meat mixture for 2 to 3 minutes, stirring frequently to meld flavors.
- Incorporate Pasta and Cheese: Stir the cooked pasta into the sauce, then add half of the shredded mozzarella and cheddar cheeses. Remove from heat and fold the cheese through until melted and fully incorporated.
- Assemble Casserole: Transfer the pasta and meat mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining cheese over the top.
- Bake: Bake in the preheated oven for 35 minutes, until the cheese on top is melted and bubbly with golden edges.
- Cool and Serve: Allow the casserole to rest for 10 minutes before serving. Garnish with freshly minced parsley if desired for a fresh touch.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze leftovers for up to 2 months.
- This dish can be prepared ahead of time and baked just before serving.
- Use gluten-free pasta if you need to make this recipe gluten-free.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
