Description
Johnny Marzetti is a comforting American casserole featuring a hearty combination of elbow macaroni, Italian sausage, ground beef, vegetables, savory tomato sauce, and a rich blend of mozzarella and cheddar cheeses, baked to bubbly perfection.
Ingredients
Scale
Pasta and Meat
- 10 ounces elbow macaroni, or egg noodles
- ½ pound Italian sausage
- ½ pound ground beef
Vegetables and Seasonings
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 green bell pepper, seeds removed and diced
- 8 ounces crimini mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon red chili flakes
Tomato and Cheese
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350°F (175°C) and spray a large 9×13-inch casserole dish with cooking spray. Set aside.
- 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, rinse with cold water, and set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper, cooking until softened, about 5 minutes.
- Cook Meat: Add Italian sausage and ground beef to the skillet. Break into smaller pieces with a wooden spoon or spatula and cook until no longer pink in the center.
- Add Mushrooms and Seasonings: Stir in sliced mushrooms and cook until softened, about 5 minutes. Add garlic, Italian seasoning, salt, black pepper, and red chili flakes, cooking until fragrant for about 30 seconds.
- Add Tomato Sauces: Stir in tomato sauce and diced tomatoes. Simmer the mixture for 2-3 minutes, stirring frequently to combine flavors.
- Combine Pasta and Cheese: Stir in the cooked pasta followed by half of the shredded cheeses. Remove from heat and gently fold until the cheese melts evenly into the sauce and pasta.
- Assemble and Bake: Pour the mixture into the prepared casserole dish and spread evenly. Sprinkle the remaining shredded cheese on top. Bake in the preheated oven for 35 minutes or until cheese is melted and bubbly around the edges.
- Cool and Garnish: Let the casserole cool for 10 minutes before serving. Garnish with freshly minced parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze leftovers for up to 2 months.
- Ensure pasta is al dente to avoid overcooking during baking.
- Use a combination of mozzarella and cheddar cheese for optimal flavor and meltability.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
