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Classic Johnny Marzetti Casserole Recipe

Classic Johnny Marzetti Casserole Recipe

This homestyle Johnny Marzetti casserole layers tender macaroni with a hearty tomato-meat sauce and a melty cheese crown. It’s cozy, budget-friendly, and perfect for feeding a crowd.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 12 oz elbow macaroni, uncooked
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 0.5 lb mild Italian sausage, casings removed
  • 1.25 cups chopped yellow onion
  • 1 cup diced green bell pepper
  • 1.5 cups sliced mushrooms
  • 1 tbsp minced garlic
  • 24 oz tomato sauce
  • 14.5 oz diced tomatoes, with juices
  • 2 tbsp tomato paste
  • 0.5 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1.25 tsp dried oregano
  • 1 tsp dried basil
  • 0.25 tsp crushed red pepper flakes optional heat
  • 1.25 tsp kosher salt plus more for pasta water
  • 0.5 tsp black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley for garnish

Instructions

Preparation Steps

  • Heat oven to 350°F. Lightly grease a 9x13-inch baking dish.
  • Boil macaroni in well-salted water until just shy of al dente. Drain and set aside.
  • Warm olive oil in a large skillet over medium-high heat. Brown beef and sausage, breaking into crumbles. Drain excess fat.
  • Stir in onion, bell pepper, and mushrooms. Cook until softened and lightly golden, about 5–6 minutes.
  • Add garlic and cook 30 seconds until fragrant.
  • Pour in tomato sauce, diced tomatoes, broth, and Worcestershire. Mix in tomato paste, oregano, basil, red pepper flakes, salt, and black pepper.
  • Simmer the sauce gently for 8–10 minutes, stirring occasionally, until thickened slightly.
  • Fold the drained macaroni into the sauce until every noodle is coated.
  • Spread the mixture in the prepared baking dish. Top with cheddar, then mozzarella, and finish with Parmesan.
  • Bake 18–22 minutes until bubbly. Broil 1–2 minutes for extra color, watching closely.
  • Rest 10 minutes before serving. Sprinkle with parsley and slice into squares.

Notes

Variation: Swap the Italian sausage for hot sausage if you like more heat, or add a handful of sliced olives. Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time. Freezer-friendly: Wrap tightly and freeze up to 2 months; thaw overnight before baking.
This recipe is an original creation inspired by classic Classic Johnny Marzetti Casserole Recipe flavors. All ingredient ratios and instructions are independently developed.