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Johnny Marzetti Casserole

This iconic Midwestern dish combines ground beef, pasta, cheese, and vegetables into a hearty, budget-friendly meal that has stood the test of time since its creation in the 1920s. Originally served at Marzetti's Restaurant in Columbus, Ohio, this casserole has evolved from a simple restaurant specialty to a beloved family staple across America.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American, Midwestern
Servings 10 servings
Calories 485 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Large Pot
  • Aluminum Foil

Ingredients
  

Pasta and Meat

  • 1 pound elbow macaroni cook 2 minutes less than package directions
  • 2 pounds ground beef 85/15 fat ratio recommended

Vegetables

  • 1 large onion finely diced (about 1 cup)
  • 2 green bell peppers diced (or 1 green and 1 red for added sweetness)
  • 3 cloves garlic minced (about 1 tablespoon)

Sauce

  • 2 cans tomato sauce 15 oz each
  • 1 can diced tomatoes 14.5 oz, undrained
  • 2 tablespoons Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper

Cheese

  • 2 cups sharp cheddar cheese shredded
  • 1 cup mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
  • Bring a large pot of salted water to a boil. Cook your elbow macaroni for 2 minutes less than package directions indicate – about 6 minutes until very al dente. Drain well.
  • In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks (5-7 minutes). Drain excess fat but leave about 1 tablespoon for flavor.
  • Add the diced onions and bell peppers to the skillet with the meat. Sauté until the vegetables soften, about 4-5 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  • Pour in the tomato sauce, diced tomatoes with their juice, Italian seasoning, Worcestershire sauce, salt, and pepper. Stir well to combine. Bring to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.
  • In a large mixing bowl or the pasta pot, combine the undercooked pasta with the meat sauce mixture. Fold gently to ensure even coating without breaking the pasta.
  • Transfer half of this mixture to your prepared baking dish, spreading it evenly. Sprinkle half of your shredded cheese (about 1.5 cups) over the first layer of pasta and meat.
  • Add the remaining pasta mixture on top, then finish with the remaining shredded cheese. Dust the Parmesan cheese evenly across the top.
  • Cover the dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and beginning to brown at the edges.
  • Allow the casserole to rest for 10 minutes before serving – this resting period is crucial for the sauce to thicken and flavors to settle.

Notes

For a healthier version:
  • Reduce cheese by 1/3 (about 2 cups total) to cut 70 calories per serving
  • Use whole wheat pasta to add 4g of fiber per serving
  • Substitute half the beef with finely chopped mushrooms
  • Use lean ground turkey (93/7) to reduce saturated fat by 40%
  • Add 2 cups of shredded zucchini or carrots to the sauce for hidden vegetables
The casserole can be assembled up to 24 hours ahead, refrigerated unbaked, and baked when ready with 10-15 additional minutes of baking time.
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

Calories: 485kcalCarbohydrates: 38gProtein: 31gFat: 25gSodium: 720mgFiber: 3g
Keyword Casserole, Pasta Bake, Comfort Food, Ground Beef, Budget-Friendly
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