A cozy baked hug in casserole form, this Johnny Marzetti casserole is loaded with penne, ground beef, sausage, melty cheese, and rich tomato sauce.
The noodles nestle into a sea of savory meat sauce, cheesy layers melt together, and the house suddenly smells like you’ve been simmering something magical all day. You haven’t (promise), but it’ll taste like you did.
This Johnny Marzetti casserole is the kind of dish that shows up like an old friend—no big entrance, just good vibes and comfort food confidence. It’s hearty (some might say gloriously carby), cheesy in all the right ways, and ideal for when your calendar says “make something easy” but your appetite says “let’s go big.”
Whether it’s a laid-back dinner, neighborhood potluck, or just a leftover-loving weeknight, this one’s got you. Grab a spoon.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Johnny Marzetti Casserole
So, here’s the thing. Johnny Marzetti isn’t fancy. And that’s exactly why I like it. It’s reliable, comforting, and slightly retro in the best possible way.
- Ridiculously simple to make: You brown, simmer, layer, and bake—and honestly, none of it is fussy.
- Double-cheese situation: Mozzarella melts into creamy strands, cheddar adds bite—you get the best of both cheese worlds.
- Satisfying and hearty: Between the pasta, meat, and sauce, this feeds a hungry crowd or feeds you for… several days.
- Works with what you’ve got: You can swap in different proteins, cheeses, or noodles depending on what’s lurking in the fridge.
- Leftovers are gold: It reheats beautifully and almost tastes even better the next day (the flavors really get cozy).
Ingredient Notes
You’ve seen casseroles like this before, probably on a chilly Sunday or at a potluck with mysteriously identical Tupperware lids. Let’s talk about what makes this one tick.
- Penne pasta: Holds sauce nicely and doesn’t collapse into mush—go al dente for the win. Elbow macaroni works, but penne’s the overachiever here.
- Ground beef: Classic base, all about that hearty flavor. Try an 80/20 blend for a good balance of fat and richness.
- Mild Italian sausage: Adds a little spice and fennel-kissed depth. You can go hot if you like a kick.
- Onion and garlic: They bring that savory backbone—and when they hit the pan? Smells like dinner is happening.
- Green bell pepper: Adds a little crunch and sweetness. Honestly, you could skip it, but I wouldn’t.
- Italian seasoning + red pepper flakes: For warmth and a whisper of heat. Keep the red pepper light if feeding spice-sensitive folks.
- Tomato sauce + diced tomatoes: Two textures, one cozy, saucy hug. Get a flavorful tomato sauce—not all cans are created equal.
- Mozzarella cheese: Makes everything stretchy and gooey. Layer it in and crown the whole dish with it.
- Sharp cheddar cheese: For salty tang and that browned edge on top. It plays well with the milder mozzarella.
How To Make This Johnny Marzetti Casserole
Here we go—casserole land. This is one of those recipes that feels like a bit of a treasure map: cook a thing, combine it all, then let the oven do its magic. Grab a big pan and let’s do it.
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Preheat and prep your gear: Set the oven to 375°F and grease a 9×13-inch dish. Doesn’t have to be fancy, just something roomy.
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Boil your pasta: In very salty water (like, sea-level salty), cook penne until just barely al dente. It’ll keep cooking in the oven so give it a little underbite.
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Brown the meats: In a large skillet over medium-high heat, cook the ground beef and sausage until no longer pink. Break it up with a wooden spoon or lazy spatula—you want small bits, not meatball chunks.
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Toss in your veggies: When the meat is about done, add onion, garlic, and green bell pepper. Sauté those together for about 5 minutes. Your kitchen will suddenly smell like you know what you’re doing.
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Season like you mean it: Stir in Italian seasoning, red pepper flakes, salt, and black pepper. Give it a whiff—it should already smell like dinner.
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Add the sauce: Stir in tomato sauce and diced tomatoes. Let that all simmer for 10 minutes. This part’s important—it’s when the sauce gets layered and rich. Don’t rush it.
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Time to layer: In your baking dish, start with half the cooked penne. Sprinkle on 1 cup of mozzarella. Then add half the meat sauce in an even layer.
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Repeat your layers: Add the remaining pasta, another 1 cup of mozzarella, and the rest of the sauce. Solid home base of flavor here.
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Cover and bake: Tightly wrap with foil and bake for 30 minutes. It gets steamy and delicious in there.
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Top it off and finish baking: Pull off the foil, add the rest of the mozzarella (1/2 cup) and all the cheddar. Bake uncovered another 10-15 minutes, until bubbly and winsomely golden.
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Cool and devour: Let it sit for 10 minutes before scooping. Not only so it doesn’t scorch your mouth, but to let it settle into sliceable layers.
Storage Options
So, what if (miraculously) you have leftovers? Good news: they’re basically better the next day.
For the fridge, store leftovers in an airtight container. They’ll hang out happily for 4–5 days. You can even keep it in the baking dish and just cover it tightly with foil or a lid if it fits—lazy storage for the win.
Want to freeze it? Absolutely. This casserole is a dream frozen. Make sure it’s completely cool before wrapping. Slice into portions or freeze the whole pan, tightly wrapped in foil, plus a freezer bag if you’re feeling extra safe. It’ll hold up for about 2 to 3 months.
Reheating is wonderfully easy. Microwave smaller portions, or pop the whole shebang (covered) into a 350°F oven for about 20–25 minutes until warmed through. If it looks a little dry, drizzle on a tablespoon or two of water before baking, then re-cover it. Cheese rescues everything.
Variations and Substitutions
Once you’ve made it the “classic” way, feel free to stray. Johnny won’t mind.
- Noodle swap: Penne works great, but feel free to try rotini, elbows, or even rigatoni. Just keep it sturdy, not too delicate.
- Meatless option: Skip the beef and sausage and use sautéed mushrooms, lentils, or a plant-based crumble. Still rich, still satisfying.
- Add vegetables: Zucchini, spinach, even chopped kale sneak in nicely without stealing the show. Sauté them down first if they’re on the wet side.
- Spicy upgrade: Use hot Italian sausage instead of mild, or double the red pepper flakes. Or both. YOLO.
- Different cheeses: Try provolone, Monterey Jack, or fontina if they’re what’s in the fridge. Just aim for melt-friendly choices.
What to Serve with Johnny Marzetti Casserole
This casserole is the main character, so keep the sides simple and a little crisp or green if you can. Balance the richness, you know?
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A big, crunchy salad goes a long way. Try crisp romaine, cucumbers, cherry tomatoes, and a tangy vinaigrette. That snap and acidity cuts through all the melty goodness like a charm.
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Garlic bread makes zero nutritional sense here but 100% emotional sense. Either make your own or heat up the frozen stuff—dip it into the sauce like it’s your job.
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Roasted broccoli or green beans, tossed with olive oil, salt, and maybe a sprinkle of parmesan, bring just enough earthiness and texture to round out the plate.
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For dessert, something light and sweet works beautifully. These peanut butter banana ice cream sandwiches are cold, creamy, and delightfully nostalgic after all that warm, cheesy casserole.
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If you’re looking for a meatless meal for another busy weeknight, this lazy lasagna is right up Johnny’s alley—just chillier, cheesier neighbors on the casserole block.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make Johnny Marzetti casserole ahead of time?
Yes! You can assemble the whole casserole, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. Just make sure to let it sit at room temp for 15–20 minutes before popping it in the oven so it heats evenly. Or bake it straight from the fridge—just add about 10 more minutes of bake time to be safe.
Can I freeze Johnny Marzetti before baking?
Definitely. If you’re prepping for freezer meals, assemble it in a freezer-safe dish, wrap it tightly (foil + plastic wrap is a solid combo), and freeze before baking. When you’re ready to cook, thaw it overnight in the fridge, then bake per the recipe instructions. Or bake straight from frozen—just increase the baking time and keep it covered longer before adding that final cheese layer.
What pasta can I use instead of penne?
Great question. You want a shape that holds sauce and doesn’t collapse after baking. Rotini, rigatoni, or even classic elbows all work really well. Avoid thin pastas like angel hair—they’ll just disappear into cheesy goo (and not in a charming way).
Is Johnny Marzetti the same as American goulash?
They’re close cousins but not identical. American goulash is usually a one-pot stovetop situation with elbow macaroni. Johnny Marzetti is layered, baked, and loaded with cheese. In short: one is cozy and fast, the other is cozy and covered in melty cheese crust.
Johnny Marzetti Casserole
Ingredients
Main Ingredients
- 12 oz (340 g) penne pasta uncooked
- 1 lb (454 g) ground beef 80/20 blend recommended
- 1/2 lb (227 g) mild Italian sausage casings removed if linked
- 1 onion chopped
- 3 garlic cloves minced
- 1 green bell pepper chopped
- 1 1/2 tsp (1.5 tsp) Italian seasoning
- 1/2 tsp (0.5 tsp) red pepper flakes or to taste
- 1 tsp salt plus more for pasta water
- 1/2 tsp (0.5 tsp) black pepper freshly ground
- 1 can (425 g) tomato sauce 15 oz (425 g)
- 1 can (411 g) diced tomatoes 14.5 oz (411 g), with juices
- 2 1/2 cups (250 g) shredded mozzarella cheese divided
- 1 cup (100 g) shredded sharp cheddar cheese
Equipment
- 9x13 inch Baking Dish
- Large skillet
- Large saucepan
- wooden spoon
- Aluminum foil
Instructions
- Preheat and prep your gear: Set the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- Boil your pasta: In a large pot of very salty boiling water, cook penne until just barely al dente. Drain and set aside.
- Brown the meats: In a large skillet over medium-high heat, cook ground beef and Italian sausage until no longer pink. Break up any large chunks with a spoon.
- Add vegetables: Stir in the onion, garlic, and green bell pepper. Sauté about 5 minutes, until softened and fragrant.
- Season: Add Italian seasoning, red pepper flakes, salt, and black pepper.
- Add sauce: Stir in the tomato sauce and diced tomatoes (with juices). Bring to a simmer and cook for 10 minutes.
- Layer the casserole: Spread half the cooked penne into the bottom of the baking dish. Sprinkle with 1 cup mozzarella. Top with half the meat sauce.
- Add the remaining pasta, 1 cup more mozzarella, and remaining meat sauce.
- Cover and bake: Wrap tightly with foil and bake for 30 minutes.
- Add final cheese and finish baking: Remove foil, sprinkle remaining 1/2 cup mozzarella and all the cheddar cheese on top. Bake uncovered 10–15 minutes, until cheese is bubbling and golden.
- Rest before serving: Let casserole cool for 10 minutes before scooping and serving.
