Johnny Marzetti Casserole Midwest

This bubbling Johnny Marzetti Casserole is Midwest comfort in every bite packed with tender pasta succulent beef lots of veggies and finished with gooey cheese for a soul-warming family meal that feels right at home any day of the week

Ingredients

• Ground beef: lean for just enough richness makes the casserole hearty look for bright red beef with little excess fat
• Elbow macaroni or rotini: these shapes catch the sauce and cheese beautifully cook until only just al dente
• Onion: the flavor backbone choose firm onions without soft spots
• Bell pepper: adds color and sweetness red or green both work
• Garlic: brings warmth fresh cloves give the brightest taste
• Mushrooms: optional for earthiness choose firm mushrooms with no slimy spots
• Crushed tomatoes: for a tangy base choose good quality canned tomatoes or crush your own fresh ones
• Tomato sauce: thickens the casserole and adds depth
• Tomato paste: amps up that tomato flavor for a robust sauce
• Oregano and basil: these dried herbs give classic Italian flavor rub between fingers to release aroma
• Salt and black pepper: lift and balance all the flavors
• Shredded cheddar cheese: sharp cheddar adds craveable salty taste always shred your own for best melting
• Shredded mozzarella cheese: makes everything luscious and gooey
• Olive oil: gives richness and helps soften the aromatics choose extra virgin for the best flavor

Step-by-Step Instructions

Preheat the Oven:

Set oven to three hundred fifty degrees Fahrenheit one hundred seventy five degrees Celsius and grease your baking dish lightly to prevent sticking this step ensures the casserole gets bubbly and the cheese browns just right

Cook the Pasta:

Boil water in a large pot and salt it generously cook the macaroni or rotini only until just al dente about one minute less than package directions then drain fully this keeps the pasta from getting mushy later

Brown the Beef:

Put a large skillet on medium high heat add olive oil then the ground beef break it up with a spoon and cook until the meat loses its pinkness and browns fully drain any excess fat for the best texture

Sauté the Vegetables:

Add onion bell pepper garlic and mushrooms if using to the browned beef stir and cook for about five minutes until everything softens but does not brown too much the veggies will sweeten and their aroma signals the base is ready

Simmer the Sauce:

Add crushed tomatoes tomato sauce tomato paste oregano basil salt and black pepper to the pan stir to combine fully bring it all to a gentle simmer let it bubble for about ten minutes stirring now and then the flavors meld and the sauce thickens

Combine Pasta and Sauce:

Add the cooked pasta right into the skillet with the sauce mixture toss so every piece is coated and nothing is dry it looks messy but comes together perfectly in the oven

Layer in the Dish:

Spoon half of the pasta mixture into your prepared baking dish sprinkle evenly with half the cheddar and mozzarella for that coveted melty layer

Finish the Layers:

Spread the rest of the pasta mixture on top and add the remaining cheeses this double cheese trick gives every serving a gooey crown

Bake to Perfection:

Bake the casserole uncovered for twenty five to thirty minutes until the cheese bubbles and starts to brown you want a gently golden top and a hot center

Rest and Serve:

Remove the pan and let it rest for five minutes it will firm up and be easier to serve without falling apart scoop and enjoy immediately

Save

There is something magical about how the tangy sauce hugs every curl of the pasta but my favorite part has always been the crispy edge pieces where the cheese caramelizes a bit my sister and I used to sneak those bits before anyone noticed

Storage Tips

Let leftover casserole cool completely before covering tightly and refrigerating It keeps for up to three days For longer storage portion out and freeze in airtight containers Thaw overnight and reheat gently covering with foil to prevent the cheese from drying out

Ingredient Substitutions

You can use ground turkey or Italian sausage in place of beef for different flavors Cottage cheese works instead of mozzarella for a lighter touch Try gluten free pasta or whole wheat pasta if your diet needs it If you do not like mushrooms just leave them out

Serving Suggestions

A fresh green salad with zippy dressing balances the richness nicely Garlic bread or warm rolls make for a classic pairing If you love spice add crushed red pepper at the table Leftover casserole can be scooped into hoagie rolls for the next days lunch

Save

Recipe FAQs

→ What type of pasta works best?

Elbow macaroni or rotini both hold the sauce and create ideal texture. Either option is delicious and traditional.

→ Can I use other meats?

Ground turkey or Italian sausage substitute well for beef, offering lighter or spiced variations to the casserole.

→ How do I make it vegetarian?

Omit the ground beef and add more sautéed vegetables or substitute with plant-based crumbles for a meatless twist.

→ Can it be made ahead?

Yes, assemble the casserole in advance, cover, and refrigerate. Bake when ready to serve for fresh results.

→ What sides pair well?

This dish goes perfectly with a crisp green salad or warm garlic bread for a balanced family meal.