Johnny Marzetti is a classic baked pasta casserole made with ground beef, tomatoes, noodles, and lots of cheese. This easy recipe feeds a crowd! Make it for a warm and comforting dinner with family and friends.
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Hearty Johnny Marzetti Casserole
We love a classic Midwestern casserole around here, and it doesn’t get any closer to home than this Johnny Marzetti, developed right here in our city of Columbus, Ohio.
My husband says this is the kind of food that “keeps body and soul together.” Its goodness comes not from expensive ingredients or unique flavor combinations, but from familiarity, nostalgia, and comfort. Tasting a bite of cheesy, meaty Johnny Marzetti feels like tasting a bite of home.
This recipe feels slightly absurd in its proportions. It easily feeds 10 people, and making it for a family of four on a weeknight will likely leave you feeling ridiculous. I considered cutting the recipe in half, but in the end, I didn’t feel that was aligned with the spirit of the dish. Johnny Marzetti is a meal meant to be shared, enjoyed at a big table with lots of good conversation and maybe a side of garlic bread.
Of course, you can halve the recipe if you prefer, but I encourage you to make the whole thing and invite some friends over to share. A meal doesn’t have to be fancy to be memorable.
I’ve included plenty of variations for you to make this dish your own, but my version holds true to the original recipe, with ground beef and veggies, macaroni noodles, and a cheesy tomato sauce. We hope it reminds you of home, wherever that may be.
CourtneyP.S. If your heart is craving more Midwestern casseroles, please also check out our Company Casserole, and Green Bean Tater Tot Casserole, and Ritz Broccoli Cheese Casserole.
The History of Johnny Marzetti
You may have heard of the Marzetti family before, particularly if you’ve purchased Marzetti’s line of dressings and dip at the local grocery store. The Marzettis were Italian immigrants who settled in the central Ohio region in the late 1800s and opened a restaurant in Columbus, near the Ohio State University.
Local lore has it that Johnny Marzetti was created by Teresa Marzetti to serve hungry, cash-strapped university students. The baked casserole, said to be named after Teresa’s brother-in-law, was designed to be cheap, filling, and, of course, delicious.
Unfortunately, the real history of Johnny Marzetti is a lot fuzzier. No real evidence exists to tie this particular recipe to this particular Marzetti family, and the Marzetti family has never corroborated the story.
However, Johnny Marzetti’s popularity in Ohio and throughout the Midwest is unquestionable. Recipes for the dish appeared in The Columbus Dispatch as early as 1916, and it was a mainstay of school lunchroom for decades. The dish has taken many different forms over the years, published with variations including ground pork and chili powder, mushrooms, tomato soup, or egg noodles. While similar to cousins like American goulash, Johnny Marzetti features a blanket of golden, baked cheese that sets it apart.
Key Ingredients + Substitutions
- Vegetables– I used a mix of yellow onion, green pepper, and mushrooms, but you can feel free to substitute or omit to your tastes. Red bell pepper or even celery would also work here.
- Ground beef– Feel free to mix half ground beef and ground sausage or pork, or substitute ground turkey.
- Spices– Besides salt and pepper, we also season this dish with garlic, oregano, Italian herbs, and a pinch of sugar.
- Tomato sauce– You’ll need a large 28 oz can of tomato sauce, or two smaller ones.
- Canned diced tomatoes– Be sure to drain the tomatoes before adding them to the sauce.
- Cheeses– Cheese is mixed both into the casserole and spread on top for a layer of browned, melty goodness. Sharp cheddar is a classic choice, but I like to use a mix of cheddar and Italian cheese blend. Mozzarella and American cheese can also be used.
- Noodles or Pasta– I like this with macaroni noodles, but it also works with egg noodles and rigatoni. Some versions even use spaghetti (though this would not be my first choice)!
How to Make Johnny Marzetti
Step 1: Boil the noodles. Bring a large pot of salted water to a boil, then add the macaroni noodles. Boil one minute less than the al dente instructions, then drain.
Step 2: Saute veggies and beef. While the pasta is cooking, heat oil in a large, deep pan. Add the veggies, sauteeing until they’re beginning to soften, about 5 minutes. Add the ground beef, and cook for 6-7 minutes, or until no pink remains. Drain off any excess grease, then season to taste with salt and pepper.
Step 3: Add sauce and seasonings. Pour in the tomato sauce, tomatoes, and all the seasonings. Stir well and simmer for about five minutes, stirring occasionally.
Step 4: Combine and bake. Stir together the tomato sauce and the cooked noodles in a large bowl (or the pan if it’s deep enough). Stir in half the cheese, then transfer to a casserole dish. Sprinkle with remaining cheese, then bake at 350 degrees for 30-35 minutes.
Recipe Tips & Variations
- Don’t over cook the noodles. Whenever you’re baking pasta or making it ahead of time, you’re in a battle against mushy noodles. To avoid the pasta getting too soft, cook it to al dente or even a little less. It should still have some bite to it!
- Season as you go. Make sure the veggies and ground beef are seasoned well with salt and pepper before adding the tomato sauce. They should taste great before anything else is added.
- Add some heat. Use hot Italian sausage or red pepper flakes to add some spice to the dish.
- Use a BIG skillet. You’ll need a big vessel to make the meat sauce. I like to use my chicken fryer. A large Dutch oven would also work.
- Make it in two pans. This recipe will fill a 9 x 13 inch pan to the brim, but you could also split it between a 9 x 13 inch and 8 inch square pan and have one to share or freeze for later.
Storage and Make-Ahead Instructions
- Storage: Store leftover Johnny Marzetti in an airtight container in the fridge for up to 5 days.
- Reheating: In the microwave or pan fried.
- Make ahead: Assemble the casserole completely, cover with aluminum foil, then refrigerate. Bake within 24 hours.
- Freezing: Prep the casserole in a freezer safe dish, such as a foil lasagna pan, then double wrap in a layer of plastic wrap and foil. Freeze for up to 3 months. To bake, remove the plastic wrap then recover with foil. Bake for 1 hour, covered, then remove the foil and bake another 20-30 minutes, or until bubbly and browned.
What to Serve with Johnny Marzetti
The easiest side dish for Johnny Marzetti is a simple salad. Try it with our Easy Garden Salad, Creamy Caesar Salad, Lemon Arugula Salad, or That Good Salad.
For veggie sides, try Garlic Green Beans, Roasted Green Beans and Mushrooms, or Roasted Zucchini and Peppers.
And of course, you can’t go wrong with Cheesy Garlic Bread or Garlic Butter Dinner Rolls!
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Johnny Marzetti Casserole
Ingredients
- 1 lb. macaroni pasta
- 1 Tablespoon olive oil
- 1 small yellow onion (chopped)
- 1 green pepper (chopped)
- 8 ounces mushrooms (chopped)
- 2 lbs. ground beef (or swap 1 lb. for Italian sausage)
- 3 cloves garlic (minced)
- Kosher salt and pepper (to taste)
- 28 oz tomato sauce
- 14 oz diced tomatoes, drained
- 1 teaspoon oregano
- 1 teaspoon Italian herbs
- Pinch sugar
- 2 cups shredded sharp cheddar cheese (divided)
- 2 cups Italian blend cheese (divided)
Instructions
- Preheat the oven to 350 degrees. Grease a deep 9 x 13 inch casserole dish. Set aside.
- Bring a large pot of salted water to boil. Add the macaroni and boil until it's on the firmer side of al dente, about 6-7 minutes. Drain the pasta, then return it to the pot and set aside.
- Meanwhile, heat olive oil in a large, deep skillet over medium heat. Add the onion, green pepper, and mushrooms to the skillet and saute until beginning to soften, about five minutes. Add the ground beef, breaking it up with a spoon. Cook, stirring occasionally, until no pink remains. Add the garlic, sauteeing an additional minute, or until fragrant. Drain excess fat off the beef mixture, then season with Kosher salt and pepper until the meat and veggies both taste great.
- Add the tomato sauce, diced tomatoes, oregano, Italian herbs, and sugar to the beef mixture. Allow it to simmer for five or so minutes, stirring occasionally.
- Combine the meat mixture and noodles in whichever pot or skillet is biggest and stir to combine. Stir in 1 cup of cheddar cheese and 1 cup of Italian blend. Pour the mixture into the prepared dish. Top with the remaining 2 cups of cheese. Bake for 30-35 minutes, or until cheese is golden and melted. Top with finely chopped parsley for serving, if desired.
Notes
- You can substitute one pound of Italian sausage in the ground beef mixture for a little extra kick.
- Swap rigatoni or egg noodles for the pasta if you prefer.
- You will need a large pan to cook the meat sauce. I recommend a chicken fryer or other deep, 12 inch skillet.
- Store leftovers in the fridge for up to 5 days. Reheat in the microwave or on the stove top.
- To make ahead, prep the casserole, then cover with foil. Refrigerate. Bake within 24 hours.
- To freeze: Freeze the unbaked casserole in a freezer and oven safe pan, double wrapped in saran wrap and foil. To bake, remove the saran wrap then recover with foil. Bake for about 1 hour, then remove the foil and bake an additional 20-30 minutes, or until browned and bubbly.
Nutrition
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