Description
Johnny Marzetti is a comforting and hearty casserole dish featuring tender elbow macaroni mixed with a savory blend of Italian sausage, ground beef, mushrooms, and vegetables, all baked in a rich tomato sauce layered with melted mozzarella and cheddar cheeses for a perfect cheesy finish.
Ingredients
Scale
Pasta
- 10 ounces elbow macaroni, or egg noodles
Meat and 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 and Sauces
- 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
Cheese
- 2 cups mozzarella cheese, shredded
- 2 cups cheddar cheese, shredded
Instructions
- Preheat and Prepare: Preheat the oven to 350°F 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 the package directions. Drain and rinse with cold water. 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 while cooking until no longer pink inside.
- Add Mushrooms and Seasonings: Stir in sliced mushrooms and cook until softened, about 5 minutes. Add minced garlic, Italian seasoning, salt, black pepper, and red chili flakes. Cook for about 30 seconds until fragrant.
- Simmer Sauce: Stir in tomato sauce and diced tomatoes. Let the mixture simmer for 2-3 minutes, stirring frequently.
- Combine Pasta and Cheese: Stir in the cooked pasta followed by half of the shredded mozzarella and cheddar cheeses. Remove from heat and fold cheese gently until melted and combined with the sauce and pasta.
- Assemble and Bake: Pour the mixture into the prepared casserole dish, spreading evenly. Sprinkle the remaining cheese over the top. Bake for 35 minutes or until cheese is melted and bubbly around the edges.
- Rest and Serve: Allow the dish to cool for 10 minutes before serving. Optionally garnish with freshly minced parsley.
Notes
- Transfer leftovers to an airtight container and store in the refrigerator for 3-4 days or freeze for up to 2 months.
- Use egg noodles as an alternative to elbow macaroni for a different texture.
- Fresh parsley garnish adds color and brightness to the finished dish.
- Ensure pasta is slightly undercooked before baking to avoid overcooked texture.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
