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This Johnny Marzetti Recipe is a classic Midwestern pasta casserole made with ground beef, Italian sausage, mushrooms, tomato sauce, noodles, and lots of cheese. It’s easy to prepare and a guaranteed crowd-pleaser.
Johnny Marzetti
Johnny Marzetti casserole is a classic American dish, especially popular in the Midwest. The recipe originated in Columbus, Ohio, at an Italian restaurant called Marzetti’s. Restaurant owner Teresa Marzetti created the cheesy pasta-filled casserole for students at the nearby Ohio State University and named the dish after her brother-in-law, Johnny—or so the story goes.
Fact or fiction, there’s no denying the decades of home cooks who have gathered around a Johnny Marzetti casserole for a guaranteed hearty and delicious meal.
Flavor-wise, this Johnny Marzetti recipe is very similar to my American goulash recipe but with a greater Italian flavor thanks to the Italian sausage. It’s also a little cheesier and has mushrooms, which can be omitted if they’re not your thing. Overall, it is a very easy recipe to make, and it makes a lot – not necessarily a bad thing when leftovers are just as delicious when they’re reheated.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Pasta: Typically, elbow macaroni or egg noodles are used. I much prefer using elbow macaroni as it holds up the sauce and meat, making it easier to eat.
- Veggies: Onions, bell peppers, and mushrooms. Everyone in my family loves mushrooms, so I will usually add way more than what’s listed in the recipe card, but feel free to omit any of the veggies that you don’t like.
- Ground meat: In this variation, we include both ground beef and Italian sausage. The Italian sausage isn’t a requirement if all you’ve got is ground beef, but I like the added flavor from the pork.
- Herbs and Spices: This dish includes fresh garlic, Italian seasoning, salt and pepper, and even a little red chili flakes. It’s definitely not boring, but it’s also not overwhelming.
- Tomatoes and Sauce: This casserole uses beefy tomato sauce. We’re using a can of plain tomato sauce and a can of plain diced tomatoes.
- Cheese: We’re using both mozzarella and cheddar cheese, but you can use just one type if you prefer.
How to Make Johnny Marzetti Casserole
1. Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray. Set aside.
2. Boil the pasta: Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook until al dente (about 2 minutes less than the time indicated on the package). Drain and rinse the pasta with cold water and set it aside for later.
3. Sauté onion and bell peppers: Heat the olive oil in a large skillet set over medium heat. Add the onions and bell pepper and cook until softened about 5 minutes.
4. Brown the ground meat: Add the ground beef and Italian sausage to the skillet. As they cook, break them into smaller clumps with a wooden spoon or spatula.
5. Cook the mushrooms: Once the meat is no longer pink in the middle, stir in the mushrooms and cook until softened, about five minutes. Then, stir in the garlic, Italian seasoning, salt, pepper, and chili flakes and cook until fragrant, about 30 seconds.
6. Add the tomatoes: Stir in the tomato sauce and diced tomatoes. Simmer the sauce and meat for 2-3 minutes, stirring often.
7. Add the pasta and half of the cheese: Stir in the al dente pasta, followed by half of the cheese. Remove from heat, and continue to fold the cheese in with the sauce and pasta until melted.
8. Assemble and bake: Pour the beef and pasta into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top. Bake for 35 minutes or until the cheese is melted and bubbly around the edges.
9. Cool and serve: Let it cool for 10 minutes before garnishing it with freshly minced parsley if desired.
Leftovers and Freezing
Leftovers: Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days. You can reheat leftovers in the microwave or oven. If reheating in the oven, cover the casserole with foil to prevent it from drying out.
Freezing: Johnny Marzetti casserole can last for up to 2 months in the freezer. For best results, thaw leftovers in the refrigerator before reheating. However, to reheat directly from frozen, cover it with foil and reheat in the oven at 350°F (175°C) until fully heated through.
More Baked Pasta Recipes
- Easy Lasagna Recipe
- Baked Mostaccioli Recipe
- Easy Baked Ziti Recipe (How to Make Baked Ziti)
- Baked Ravioli
- Stuffed Shells Recipe (How to Make Stuffed Shells)
- Dump and Bake Meatball Casserole
- Crack Chicken Casserole
- Baked Spaghetti Casserole Recipe
BROWSE all of my delicious BEEF and PASTA recipes
Johnny Marzetti Recipe
Ingredients
- 10 ounces elbow macaroni, or egg noodles
- 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
- 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
- 2 cup mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray. Set aside.
- Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook until al dente (about 2 minutes less than the time indicated on the package). Drain and rinse the pasta with cold water and set it aside for later.
- Heat the olive oil in a large skillet set over medium heat. Add the onions and bell pepper and cook until softened about 5 minutes.
- Add the ground beef and Italian sausage to the skillet. As they cook, break them into smaller clumps with a wooden spoon or spatula.
- Once the meat is no longer pink in the middle, stir in the mushrooms and cook until softened about five minutes. Then, stir in the garlic, Italian seasoning, salt, pepper, and chili flakes and cook until fragrant, about 30 seconds.
- Stir in the tomato sauce and diced tomatoes. Simmer the sauce and meat for 2-3 minutes, stirring often.
- Stir in the cooked pasta, followed by half of the cheese. Remove from heat, and continue to fold the cheese in with the sauce and pasta until melted.
- Pour the beef and pasta into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top. Bake for 35 minutes or until the cheese is melted and bubbly around the edges.
- Let it cool for 10 minutes before garnishing it with freshly minced parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG! My mother could not remember how to make this so I am thrilled to see the recipe! I grew up in the Cincinnati area and this was a staple for every church dinner! Ours wasn’t quite as “fancy” as Italian sausage and mushrooms were never used, the tomatoes were canned from our own garden and it was Velveta on the top!! LOL! Can’t wait to try it, pretty sure this recipe will be better!! (P.S. I wouldn’t eat it as a kid because I never liked the smell of the tomatoes when they were being canned! )
Thanks Diane, I cant wait to hear what you think ๐