Classic Johnny Marzetti Casserole
A comforting Midwestern casserole made with tender elbow macaroni, seasoned ground beef, mushrooms, bell peppers, and two kinds of cheese baked to golden perfection. Ideal for family dinners or make-ahead meals.
8 Servings
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
To prepare a gluten-free version of this casserole, substitute gluten-free elbow macaroni made from rice, corn, or lentil flour. Cook the pasta slightly under the suggested time to maintain texture, as gluten-free varieties soften quickly. Ensure that all other ingredients—particularly the tomato paste and cheese—are certified gluten-free to avoid cross-contamination.