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Johnny Marzetti Casserole

Johnny Marzetti Casserole

  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 55 m
KC

KC

Kids love this buffet-ready casserole dish. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 648 kcal
  • 32%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 40.2 g
  • 80%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1396 mg
  • 56%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
  3. Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
  4. Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.
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Reviews

cyrusduke
42

cyrusduke

3/17/2008

This was very easy to make and very tasty. I used whole wheat rotini pasta and diced tomatos with italian seasonings. This recipe also freezes well and the leftovers are ever so tasty!

HotMamaFish
41

HotMamaFish

5/28/2008

I substituted a can of stewed tomatoes (undrained) for the can of sauce because it was what I had onhand and because it had onions, celery, and peppers in it! A great shortcut for those of us with no time to chop veggies. I used all ground beef and monterey jack/cheddar because that's what I had. Came out great! Chunky, cheesy, and delicious.

ScratchCook
38

ScratchCook

2/17/2010

This was a good casserole. It was pretty basic and easy to make. It just lacked flavor. With a little work on the sauce the dish could easily be excellent. After you brown the meat and saute the onion, veggies, and garlic, I recommend doing a wine reduction with a basic merlot (one that you can actually drink). Reduce the wine on med-high heat until it you have half of what you started with (I usually start with 1 - 1/2 cups). Then add 1 large can of tomato sauce. A generous sprinkle of basil, parsley, and italian seasoning. Then add your meat and veggies back to the sauce. Let simmer about 5 minutes. Then top to over your cheese in your casserole dish and bake. I would like to add that this casserole would be really good with eggplant, zuccini, carrots, squash, etc. You really could add any combination of vegetable(s) and it would be delicious. Next time I will definately keep the celery but I am going to add shredded zuccini and eggplant. I will cut out the diced tomatoes and double the tomato sauce; only because my kids didn't care for the tomatoes chunks.

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