Johnny Marzetti Casserole
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.
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.
Notes
Storage: Store cooled leftovers in an airtight container in the fridge for up to 5 days or freeze up to 3 months. Reheat individual servings in the microwave or bake the entire casserole at 350°F (175°C) until warmed through.
Variations: Use mushrooms or plant-based crumbles for a meatless option. Substitute other hearty pasta shapes like rotini or rigatoni. Vary the cheese with provolone, Monterey Jack, or fontina.
Nutrition
Calories: 490kcal | Carbohydrates: 43g | Protein: 28g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 950mg | Potassium: 600mg | Fiber: 3g | Sugar: 6g | Vitamin A: 600IU | Vitamin C: 20mg | Calcium: 330mg | Iron: 3.5mg