A comforting Midwestern casserole packed with ground beef, mushrooms, onions, bell peppers, macaroni, and melted cheddar—pure cozy goodness.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those meals that instantly takes you back somewhere? That’s what this Classic Johnny Marzetti Casserole does to me every single time. It’s the kind of dish that smells like home before it even hits the oven. I remember the first time I made it on my own—I was in my tiny first apartment with a stove that always leaned a little to the left, and somehow everything baked unevenly. Still, when I pulled that bubbling casserole out, all cheesy and golden, it felt like I’d just conquered adulthood.
This dish is pure Midwest comfort—simple, hearty, and unapologetically old-fashioned in the best way. My husband calls it “that one pasta thing you make when you’re trying to cheer me up.” Which, fair. Because that’s exactly what it does. It’s the kind of meal you share when the weather’s awful, the week’s been long, or you just need something real to sit down to.
And honestly? I love that something as humble as a Johnny Marzetti casserole can make a whole house smell like you’ve been cooking all day, even if you just threw it together between work emails.
Why You’ll Love This Classic Johnny Marzetti Casserole Recipe?
Here’s the thing—I’ve made a lot of casseroles. Some are too fancy for their own good, others are fine but forgettable. But this one? It sticks. It’s like a warm hug in food form, cheesy in all the right ways, hearty enough to satisfy everyone, and somehow nostalgic even if you didn’t grow up in Ohio.
The Classic Johnny Marzetti Casserole is the kind of dish that never goes out of style. It’s got tender elbow macaroni, savory ground beef, a tomato-based sauce that’s just the right balance of tangy and rich, and a melted cheese topping that could probably fix a bad mood. You can make it ahead, freeze it for later, or eat the leftovers cold (don’t judge—I’ve done it). There’s just something honest about it—no frills, no weird ingredients, just real food that makes you happy to be home.
Ingredient Notes:
Let’s take a second to talk about what makes this casserole tick. You don’t need anything fancy for a Johnny Marzetti pasta bake—just the kind of stuff you already have in your pantry. But every piece plays its part perfectly.
-
Mushrooms: The secret flavor bomb. When they brown up, they add that deep, earthy note that makes you think, oh wow, this tastes way more complicated than it actually is.
-
Onion & Garlic: You already know these two. They’re like the best supporting actors in every great dish—always reliable, never dull.
-
Bell Pepper: Adds a sweet pop and a little color. I usually grab whatever’s starting to wrinkle in the crisper drawer (we’re keeping it real here).
-
Ground Beef: I go for lean, but I won’t lie—sometimes a little fat gives that old-school diner flavor. You know, the kind that makes the corners of the pan taste extra good.
-
Tomatoes & Tomato Paste: These pull the whole sauce together. Crushing the tomatoes by hand is messy, sure, but it’s kind of therapeutic.
-
Cheddar & Parmesan: Double cheese because we’re not pretending to be healthy tonight.
-
Elbow Macaroni: The classic. It holds the sauce perfectly. It’s comfort food’s best friend.
You see where this is going—nothing complicated, just honest ingredients that work together like old friends.
How To Make Classic Johnny Marzetti Casserole?
Alright, apron on and let’s do this.
Step 1: Get things started.
Preheat your oven to 350°F and grease your favorite 9×13 baking dish. Mine’s a little chipped on one corner but somehow that makes it better. There’s history in that dish.
Step 2: Cook the veggies and beef.
Start with the mushrooms. No oil yet—just toss them in a hot pan and let them release their moisture. They’ll go from pale and squeaky to deep golden and flavorful in minutes. Once done, set them aside and add a splash of olive oil, then sauté the onion, garlic, and bell pepper until soft and fragrant. Add in the ground beef and cook until it’s no longer pink. I swear there’s nothing that smells more like “home cooking” than this moment.
Step 3: Make the sauce.
Here’s where the magic happens. Crush those canned tomatoes with your hands (yes, your hands—it’s messy but so satisfying), add the juice, the tomato paste, oregano, red pepper flakes, and a good crank of black pepper. Let it simmer for about 20 minutes, and don’t rush it. This is where the flavors fall in love. Stir in your mushrooms, taste it, and adjust the salt. Sometimes I sneak in a pinch of sugar if the tomatoes are extra tangy.
Step 4: Cook the pasta.
Meanwhile, boil your elbow macaroni until it’s just shy of done. You want a little bite left—it’ll keep cooking in the oven. Drain it, toss it in with the sauce, and fold in half the cheese. It’s already tempting enough to eat straight from the pot, but resist (or don’t—I’m not judging).
Step 5: Bake.
Pour the whole glorious mess into your dish, top it with the rest of the cheese, and slide it into the oven. About 30 minutes later, you’ll have this bubbly, golden-topped masterpiece that looks like something out of a 1950s church potluck. Let it rest for 10 minutes before digging in. Those cheesy edges? Yeah, they’re the best part.
Storage Options:
Here’s where this casserole really shines—it’s the gift that keeps on giving. Store leftovers in an airtight container for up to four days. They reheat beautifully, and honestly, I think it tastes even better the next day when the flavors have time to cozy up together.
You can freeze it too—either before or after baking. I’ve stashed full casseroles in the freezer during busy weeks, and let me tell you, coming home to one of these waiting to be baked feels like a small victory in life. Just cover tightly with foil and bake straight from frozen (it’ll just need a little more time).
Want To Save This Recipe?
Variations and Substitutions:
Casseroles are forgiving, and this Classic Johnny Marzetti Casserole is no exception. You can mix it up depending on what you’ve got or what mood you’re in.
-
Protein Swap: Ground turkey or sausage works great. I’ve even tried half beef, half Italian sausage when I was feeling fancy.
-
Extra Veggies: Spinach, zucchini, or chopped olives sneak in extra texture and flavor.
-
Cheese Remix: Mozzarella, provolone, or Monterey Jack melt like a dream.
-
Spice Things Up: Add more red pepper flakes or a splash of hot sauce for a little personality.
-
Gluten-Free: Use your favorite gluten-free pasta—it holds up just fine. Promise.
It’s one of those recipes that bends to what you have without losing its soul. A little different every time, but always good.
What to Serve with Classic Johnny Marzetti Casserole?
Now let’s talk sides—because if we’re doing comfort food, we’re going all in.
-
Garlic Bread: Non-negotiable, in my opinion. It’s like the casserole’s best friend.
-
A Fresh Salad: A light green salad with tangy dressing helps cut through the richness.
-
Roasted Veggies: Broccoli, carrots, Brussels sprouts—whatever’s hanging around your fridge.
-
Wine: A glass of red (Merlot or Chianti if you’re feeling classy) pairs beautifully with the cheesy, tomatoey vibe.
This Johnny Marzetti pasta bake doesn’t need much, but it’s always better shared—with bread, salad, and people who don’t mind seconds.
Frequently Asked Questions:
Can I make this ahead?
Yes, and you should. Assemble it up to a day ahead, keep it covered in the fridge, then bake when you’re ready. Just add about 10 minutes to the bake time since it’s starting out cold.
Can I freeze it before baking?
Definitely. I’ve done this plenty of times. Wrap it tight, freeze for up to 3 months, then bake straight from the freezer. Keep it covered for most of the time, then uncover at the end for that gorgeous cheesy crust.
Why is my casserole watery?
It happens! Usually it means the mushrooms weren’t cooked long enough or the pasta was overdone. Don’t stress it. Next time, cook the mushrooms until they give up all their liquid and keep your pasta a bit firm before baking.
You know, there’s something kind of lovely about this Classic Johnny Marzetti Casserole. It’s not trying to impress anyone. It’s just here to feed you well, make your kitchen smell incredible, and remind you that simple food is sometimes the best food.
So next time you’re craving something cozy and real, grab your casserole dish and give this one a go. And when that first cheesy bite hits? Well, you’ll understand why it’s been around for generations.
Can’t wait to hear what you think. Maybe we’ll make a double batch next time.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Classic Johnny Marzetti Casserole
Ingredients
- 12 oz mushrooms cleaned and finely chopped or sliced
- 1 tablespoon olive oil or neutral cooking oil
- 1 large onion finely chopped
- 5 cloves garlic minced
- 1 bell pepper any color, seeded, cored, and finely chopped
- Salt to taste
- 1½ lb lean ground beef 90/10 preferred
- 1 can 28 oz whole plum tomatoes in juice
- 3 tablespoons tomato paste
- ¾ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- Freshly ground black pepper to taste
- 12 oz approximately 2¾ cups uncooked elbow macaroni
- 8 oz grated cheddar cheese about 2 generous cups, divided
- 4 oz grated Parmesan cheese about 1½ cups, divided
Instructions
Prepare the oven and baking dish.
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with butter or nonstick cooking spray. Set aside.
Cook the mushrooms.
- Heat a large, deep skillet over medium-high heat. Add the mushrooms to the dry pan and cook, stirring occasionally, until they release their liquid and turn golden brown, about 5–8 minutes. Transfer the mushrooms to a bowl and set aside.
Sauté the aromatics.
- Wipe out the skillet and return it to the burner. Add the olive oil. When the oil begins to shimmer, add the onion and cook until translucent, about 6 minutes. Add the garlic and bell pepper, cooking for an additional 1 minute. Season lightly with salt.
Brown the beef.
- Add the ground beef to the skillet, reducing the heat to medium. Cook, breaking the meat into small crumbles with a spoon, until it is no longer pink, approximately 8 minutes. Drain excess fat if necessary.
Prepare the sauce.
- Using clean hands, crush the whole tomatoes directly into the skillet, adding all juices from the can. Stir in the tomato paste, dried oregano, crushed red pepper flakes, and black pepper. Simmer uncovered until thickened and saucy, about 20 minutes. Return the reserved mushrooms to the sauce and simmer for 2 additional minutes. Taste and adjust seasoning with salt as needed.
Cook the pasta.
- Meanwhile, bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, retaining a slight firmness, about 1 minute less than the package directions. Drain well.
Assemble the casserole.
- Return the drained macaroni to the pot. Add the prepared sauce and stir to combine. Mix in half of the cheddar and Parmesan cheeses. Transfer the mixture to the greased baking dish and spread evenly. Sprinkle the remaining cheese over the top.
Bake.
- Place the casserole in the preheated oven and bake until the cheese is lightly browned and the sauce is bubbling, approximately 30 minutes. Remove from the oven and let rest for 10 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
