Go Back

Johnny Marzetti Casserole

A comforting and cheesy casserole combining pasta, ground beef, and tomato sauce, perfect for weeknight dinners or potlucks.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Comfort Food, Dinner, Main Dish
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 1 pound ground beef or Italian sausage Use sausage for richer flavor; ground turkey as a lighter option.
  • 1 medium onion, finely chopped Shallots can be used for a subtler flavor.
  • 2 cloves garlic, minced Fresh is best; can use 1/2 teaspoon garlic powder.
  • 1 can 15 ounces tomato sauce Or use crushed tomatoes for a chunkier texture.
  • 1 can 14.5 ounces diced tomatoes, drained Swap for fresh Roma tomatoes in summer.
  • 12 ounces elbow macaroni or rigatoni, cooked al dente Whole wheat or gluten-free options are available.
  • 1 cup sour cream Greek yogurt can be used for a tangy alternative.
  • 2 cups shredded cheddar cheese, divided Feel free to mix with mozzarella and Monterey Jack.
  • 1/2 cup grated Parmesan Omit for a milder dish.
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 cup frozen peas or sliced mushrooms Optional for a veggie boost.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook the pasta in salted boiling water until just al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  3. While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and chopped onion. Sauté until the meat is browned and the onion is translucent, about 6–8 minutes.
  4. Stir in the minced garlic, tomato sauce, diced tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 5 minutes to marry the flavors.
  5. Remove the skillet from heat and let it cool slightly. Stir in 1 cup of shredded cheddar and the sour cream until smooth.
Assembly and Baking
  1. In a large bowl, combine the cooked pasta and the meat-tomato mixture. Fold in any optional vegetables.
  2. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar and the Parmesan evenly on top.
  3. Bake uncovered for 20–25 minutes, until the top is bubbly and golden. For a browned, crunchy top, broil for 2 minutes while watching closely.
  4. Let the casserole rest for 10 minutes before serving so slices hold together.

Notes

You can make this casserole ahead of time and refrigerate it for up to 24 hours. Allow extra baking time if chilled.