Description
Johnny Marzetti is a comforting and hearty casserole dish featuring elbow macaroni baked with a flavorful mixture of Italian sausage, ground beef, vegetables, tomato sauce, and a blend of melted mozzarella and cheddar cheeses. Perfect as a satisfying family dinner, this classic Midwestern recipe combines a rich meat sauce with tender pasta, baked until bubbly and golden.
Ingredients
Scale
Pasta
- 10 ounces elbow macaroni or egg noodles
Meat & 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 & Sauces
- 2 teaspoons 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
Cheeses
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Prepare Baking Dish: Preheat your oven to 350°F. Spray a large 9×13-inch casserole dish with cooking spray and set it aside for later.
- Cook Pasta: Bring a large pot of generously salted water to a boil over high heat. Add the elbow macaroni and cook until just shy of al dente, about 2 minutes less than package instructions. Drain the pasta and rinse under cold water to stop the cooking process. Set aside.
- Sauté Vegetables: In a large skillet over medium heat, heat the olive oil. Add the diced onion and green bell pepper, cooking until they soften, about 5 minutes.
- Brown Meat: Add the Italian sausage and ground beef to the skillet. Break the meat into smaller pieces using a wooden spoon or spatula. Cook until no longer pink in the center.
- Cook Mushrooms and Season: Stir in the sliced mushrooms and cook until softened, approximately five minutes. Then add the minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook until fragrant, about 30 seconds.
- Add Tomato Sauce: Stir in the tomato sauce and diced tomatoes. Let the mixture simmer gently for 2-3 minutes, stirring often to combine flavors.
- Combine Pasta and Cheese: Stir the cooked pasta into the sauce mixture along with half of the shredded mozzarella and cheddar cheese. Remove from heat and gently fold the cheese until melted and fully incorporated.
- Assemble Casserole: Pour the pasta and meat mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining cheese evenly over the top.
- Bake: Place the casserole in the oven and bake for 35 minutes, or until the cheese on top is melted, bubbly, and slightly golden around the edges.
- Rest and Serve: Allow the baked casserole to cool for 10 minutes before serving. Optionally garnish with freshly minced parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
- For added flavor, consider topping with freshly chopped parsley or grated Parmesan before serving.
- You can substitute Italian sausage and ground beef with ground turkey or chicken for a leaner version.
- Make sure to not overcook the pasta to prevent mushy texture after baking.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.4g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
