Johnny Marzetti Casserole
A warm, joyful one-dish classic that combines pasta, meat, and cheese in a comforting casserole that evokes family dinners and warm memories.
Ingredients
Main Ingredients
- 1 pound ground beef (or ground turkey for a lighter option) Browns beautifully and carries the sauce.
- 12 ounces elbow macaroni (or small shells) Use whole wheat for a healthier swap.
- 1 medium onion, diced Sweet and mellow when sautéed.
- 2 cloves garlic, minced Aromatic and essential; use garlic powder in a pinch.
- 1 can (15 ounces) diced tomatoes Choose fire-roasted for extra depth.
- 1 can (10 ounces) tomato sauce The binder of the flavors.
- 1 cup beef or chicken broth Adds savory richness; water works too.
- 1 cup shredded cheddar cheese, plus more for topping Sharp or mild, your call.
- 1 cup cottage cheese or ricotta Gives creaminess; use Greek yogurt instead of sour cream for a lighter option.
- 1 teaspoon Italian seasoning Or a mix of basil and oregano.
- to taste Salt and pepper
- Optional: frozen peas or chopped bell pepper For color and nutrition.
Substitutions
- For a vegetarian version, replace meat with drained lentils or a plant-based crumbles product.
- Swap cheddar for mozzarella for a milder melt.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Butter or spray a 9×13-inch baking dish.
- Boil elbow macaroni until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium heat, sauté the diced onion until translucent.
- Add the ground beef and garlic, cooking until browned and no longer pink. Drain excess fat.
Building the Sauce
- Stir in the diced tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper.
- Let simmer for 5 minutes to marry the flavors.
Combine and Bake
- In a large bowl, mix the cooked pasta, meat sauce, cottage cheese or ricotta, and 1 cup shredded cheddar.
- Fold gently until everything is coated and glossy. Add peas or peppers here if using.
- Transfer the mixture to the prepared dish. Sprinkle extra cheddar on top.
- Bake for 20–25 minutes, until bubbly and golden at the edges.
- For a browned crust, broil for 2–3 minutes, watching closely.
- Let the casserole rest for 5–10 minutes before scooping.
Notes
Don’t overcook the pasta; al dente holds up better in the oven. Taste the sauce before assembling and adjust seasonings. Let it rest for cleaner slices and richer flavor. This casserole is versatile; feel free to add various ingredients or make it vegetarian.