Johnny Marzetti Casserole
A warm, cheesy casserole filled with beef, elbow macaroni, and a delicious tomato sauce, topped with a golden crust, perfect for family dinners and easy weeknight meals.
Ingredients
Main Ingredients
- 1 lb ground beef 80/20 for flavor and juiciness
- 1 medium onion onion, finely chopped
- 2 cloves garlic, minced
- 3 cups elbow macaroni About 8 ounces; can substitute with penne or small shells
- 14.5 oz diced tomatoes with juice Use a good-quality canned tomato
- 8 oz tomato sauce
- 1 tsp Italian seasoning
- to taste Salt and pepper
- 2 cups shredded cheddar cheese Shred from block for better melt
- 1/2 cup grated Parmesan cheese
Instructions
Cook the pasta
- Boil the elbow macaroni according to the package directions until just al dente. Drain well and set aside.
Brown the beef and aromatics
- Heat a large skillet over medium and add the ground beef. Cook until browned and no longer pink, then drain excess fat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion becomes soft.
Build the sauce
- Stir the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper into the beef mixture. Reduce heat and simmer for a few minutes.
Combine pasta and sauce
- Mix the drained macaroni into the skillet, tossing gently to coat with the sauce and beef mixture.
Assemble and top with cheese
- Transfer the mixture into a greased casserole dish and sprinkle the shredded cheddar and grated Parmesan over the top.
Bake until bubbly
- Bake at 350°F (175°C) for 25–30 minutes or until the cheese is melted and golden brown.
Notes
For make-ahead, assemble and refrigerate up to 24 hours; add 10–15 minutes to baking time from cold.