Comfort casserole doesn’t get any better than this—ground beef, cheese, noodles, and tomato sauce get baked together for a savory, saucy and satisfying meal. As the evenings get colder (and the family gets busier!) this dish is the fuel you need to get through fall—it’s Johnny Marzetti Casserole.
Johnny Marzetti Casserole has been an American classic since the 1920s, when Teresa Marzetti was serving this dish to loyal customers at her restaurant in Columbus, Ohio. With its combination of flavors, it’s no surprise that the hearty dish gained momentum on its’ own.
Cheesy, Beefy, and so easy to make—this is a great addition to your dinner rotation. You know this casserole can feed a crowd. It also reheats beautifully, making it one of my all-time favorite leftovers.
Is it comfort you crave? Do you love hearty beefy casseroles? Try my Sloppy Joe casserole, hamburger casserole, Dorito casserole (kids LOVE this one!), and my million dollar spaghetti!
Why Is It Called Johnny Marzetti?
Here’s Johnny! Well, his casserole anyway!! The Johnny Marzetti casserole history is colorful and interesting. This baked casserole recipe was originally developed by an Italian immigrant, Teresa Marzetti, for her Italian restaurant in Columbus, Ohio. It was named after her brother-in-law.
The restaurant was located near Ohio state university and this dish was a huge hit with the students. By the 1920s the recipe’s popularity spread across the midwest.
Next time you need a bowl of comfort, make this casserole with love and give a little wink to Teresa and Johnny.
What Is The Difference Between Johnny Marzetti and Goulash?
The original Johnny Marzetti recipe is a baked casserole dish that generally includes ground beef, cheese, tomato sauce, and noodles. It’s often compared to American Goulash or the very similar, American Chop Suey.
While all three of the dishes have similar ingredients, the cooking method is different as is the consistency of the finished dish. American goulash and American chop suey are both made in one large pot on the stovetop. Their consistency is more like a stew.
Ingredients
- Penne Pasta
- Ground Beef
- Italian Sausage
- Onion
- Red Bell Pepper
- Garlic
- Cremini Mushrooms
- Salt
- Black Pepper
- Italian Seasoning
- Marinara Sauce
- Diced Tomatoes
- Granulated Sugar
- Mozzarella Cheese
- Cheddar Cheese
Tips
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Leftovers can be stored in the fridge for 3-5 days. Make sure to use an airtight container.
- Can You Freeze This? Yes, cooked pasta with sauce can last up to 2 months in the freezer. You can also freeze the sauce sans the pasta (see make-ahead tips), and it’ll last for 2-3 months.
- Make-Ahead Tips: Typically I will only make the meat/sauce component the day ahead. Then, the next day I cook my pasta, assemble and bake it.
- If you’d like more info of food safety check out this link for cooked pasta and this link for cooked ground beef.
Variations
- Pasta: I like to use mini penne but you can also use elbow macaroni, shells, or in a pinch even egg noodles.
- Cheese: I use mozzarella in this dish but you can opt for a pre-shredded Italian cheese blend.
Serving Recommendations
I like to serve this dish with a simple green salad dressed with my super easy balsamic vinaigrette and amazing garlic bread or my copycat Olive Garden breadsticks.
How to Make Johnny Marzetti Casserole
- Cook the pasta.
- Cook the beef. Brown the ground beef and Italian sausage. Set aside.
- Make the sauce. Saute aromatics, bell pepper, and mushrooms.
- Add the rest of the sauce ingredients and cooked meat.
- Combine. Pour the sauce over the pasta. Toss.
- Transfer to the baking dish. Layer pasta and cheese alternately. Cover with foil. Bake
- Melt the cheese. Top with the remaining cheese. Bake until the cheese melts.
- Serve.
More Ground Beef Casseroles Recipes
Johnny Marzetti Casserole
Ingredients
- 12 ounces mini penne pasta, cooked according to package instructions
- 1 pound 80/20 ground beef
- 1/2 pound Italian sausage
- 3/4 cup onion chopped
- 1/4 cup red bell pepper finely chopped
- 4 cloves garlic minced
- 8 ounces cremini mushrooms sliced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 (24-ounce) jar marinara sauce
- 1 (14.4 ounce) can diced tomatoes drained
- 1/4 teaspoon granulated sugar
- 2 cups mozzarella cheese shredded
- 1 1/2 cups cheddar cheese shredded
Instructions
- Cook pasta (12 ounces) according to package instructions. Drain and return to the pot it saw cooked in.
- Preheat the oven to 350 °F (177 °C). Spray a 9X13 inch baking dish with nonstick cooking spray.
- In a large skillet, over medium heat, brown and crumble ground beef (1 pound) and Italian sausage (1/2 pound) until cooked through. Transfer cooked meat to a plate. Drain and remove all but 2 tablespoons of grease from the skillet.
- Saute onion (3/4 cup), red bell pepper (1/4 cup), garlic (4 cloves), and cremini mushroom (8 ounces) until vegetables are soft. Stir in salt (3/4 teaspoon), pepper (1/2 teaspoon), Italian seasoning (1 tablespoon), marinara sauce (1 jar), diced tomatoes (1 can), sugar (1/4 teaspoon), and cooked meats. Over medium heat, cook the sauce until heated through.
- Pour the sauce over pasta. Toss until evenly combined.
- Spread half the pasta in the prepared baking dish. Top with half the mozzarella and 1/2 the cheddar. Spread the remaining pasta over the cheese layer. Cover with aluminum foil and bake in preheated oven for 45 minutes. Remove from oven. Remove and discard foil then top with remaining cheese. Bake in the oven and continue to cook until cheese is melted.
Fans Also Made:
Notes
- Pasta: I like to use mini penne but you can also use elbow macaroni, shells, or in a pinch even egg noodles.
- Cheese: I use mozzarella in this dish but you can opt for a pre-shredded Italian cheese blend.
Nutrition
On your phone? Check the web story here.
Looking forward to making these dishes………..Thank you
Enjoy, Tina! 🙂