Name: Johnny Marzetti Casserole Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 pound ground beef; 1 small yellow onion, diced; 2 cloves garlic, minced (or 2 teaspoons jarred minced garlic); 1 teaspoon Italian seasoning; ¾ teaspoon salt; ¼ teaspoon pepper; 2 cups (8 ounces) uncooked elbow macaroni; 1 24-ounce jar pasta sauce; 2 cups hot water (doesn’t need to be boiling); 1 14.5-ounce can diced tomatoes in tomato juice (undrained); 1 ½ cups shredded cheddar cheese (divided); Freshly-cracked pepper, to taste; Chopped fresh parsley or basil, for garnish

Description

Johnny Marzetti Casserole is a comforting, hearty baked pasta dish featuring ground beef, elbow macaroni, rich tomato sauce, and melted cheddar cheese. Perfect for family dinners, it combines simple ingredients into a flavorful, cheesy casserole that’s easy to prepare and satisfying.

Ingredients

Main Ingredients

1 pound ground beef
1 small yellow onion, diced
2 cloves garlic, minced (or 2 teaspoons jarred minced garlic)
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon pepper
2 cups (8 ounces) uncooked elbow macaroni
1 24-ounce jar pasta sauce
2 cups hot water (doesn’t need to be boiling)
1 14.5-ounce can diced tomatoes in tomato juice (undrained)
1 ½ cups shredded cheddar cheese (divided)
Freshly-cracked pepper, to taste
Chopped fresh parsley or basil, for garnish

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Instructions

Preheat Oven: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish to prevent sticking and set it aside.
Brown Beef and Aromatics: In a large skillet over medium heat, cook the ground beef for about 4-5 minutes, breaking it up as it cooks until mostly browned. Add the diced onion and minced garlic, continuing to cook for another 3-4 minutes until the beef is fully browned and the onions have softened. Remove excess grease from the pan if necessary.
Season Beef: Stir in Italian seasoning, salt, and pepper. Cook for 1 additional minute to allow the seasonings to bloom and enhance the flavors.
Assemble in Baking Dish: Transfer the cooked beef mixture into the prepared baking dish. Add the uncooked elbow macaroni, pasta sauce, hot water, the undrained can of diced tomatoes, and 1 cup of shredded cheddar cheese.
Stir Everything Together: Mix all ingredients thoroughly until the pasta is evenly coated and submerged in the liquid. Press down gently with a spoon if needed to ensure the pasta is mostly covered. If the pasta isn’t fully submerged, add an additional 2-4 tablespoons of hot water.
Cover and Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Uncover and Finish Baking: Remove the foil carefully and stir the casserole well. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top. Return the dish to the oven uncovered and bake for an additional 10 minutes, until the cheese is melted and the pasta is cooked through.
Let Rest Then Serve: Allow the casserole to rest uncovered for 5-10 minutes to help it set, making it easier to scoop. If there is excess liquid, let it sit longer or gently stir to help the liquid absorb. For extra warmth, you may briefly return it to the oven uncovered. Garnish with freshly cracked pepper and chopped parsley or basil before serving.

Notes

You can substitute ground turkey or chicken for a leaner option.
Using pre-minced garlic saves time without sacrificing flavor.
If you prefer a spicier dish, add red pepper flakes along with the Italian seasoning.
Make sure the pasta stays mostly submerged during baking to ensure it cooks evenly.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Casserole
Method: Baking
Cuisine: American