Johnny Marzetti

This classic casserole made with pasta, ground beef, and vegetables in a cheesy tomato sauce is perfect comfort food that can feed a crowd!

4.5 from 178 votes

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Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: 12

Calories: 513kcal

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. Drain excess fat off the beef mixture, then season to taste with Kosher salt and pepper.
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 vessel 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 mix. Top with the remaining 2 cups of cheese. Bake for 30-35 minutes, or until cheese is golden and melted. Top with parsley for serving, if desired.

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.

Course casserole, Dinner, main course, Main Dish

Cuisine American, Italian

Keyword casserole, cheesy, comfort food, hearty