Johnny Marzetti

Move over, mac and cheese – there’s a new comfort food champion in town! Johnny Marzetti is that magical dish that somehow manages to be both nostalgic and exciting at the same time. With its gooey cheese, savory beef, and tender pasta, this casserole is what happens when “delicious” and “feeds a crowd” have a beautiful culinary baby.

What makes Johnny Marzetti special is its perfect balance of flavors and textures. The combination of two different cheeses creates stretchy, melty pockets throughout, while the tomato sauce brings just enough acidity to cut through the richness. It’s the kind of dish that disappears faster than you can say “seconds, please” at potlucks and family gatherings. The best part? It actually tastes even better the next day, making it the hero of leftover lovers everywhere.

Ingredients

For the pasta base:

• 1 lb macaroni pasta
• 1 Tablespoon olive oil

For the vegetable and meat mixture:

• 1 yellow onion, chopped
• 1 green pepper, chopped
• 8 ounces mushrooms, chopped
• 2 lbs ground beef (or swap 1 lb for Italian sausage)
• Salt and pepper, to taste

For the sauce:

• 28 oz tomato sauce
• 14 oz diced tomatoes, drained
• 2 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon Italian herbs
• 1 pinch sugar

For the cheese topping:

• 2 cups cheddar cheese, divided
• 2 cups Italian blend cheese, divided

Steps

1. Preheat the oven to 350°F (175°C). Position a rack in the center of the oven to ensure even heat distribution throughout the casserole.
2. Bring a large pot of water to a rolling boil for the macaroni. Add 1-2 tablespoons of salt to the water – this is your only chance to season the pasta itself. Cook the macaroni until it’s on the firmer side of al dente, about 7 minutes. You want it slightly underdone (it should offer a bit of resistance when bitten) because it will continue to soften in the casserole. Drain the pasta thoroughly in a colander, then return it to the pot and set aside. Don’t rinse the pasta – the starch helps the sauce adhere better.
3. While the pasta cooks, heat 1 Tablespoon olive oil in a large skillet over medium heat. Add the chopped onion, green pepper, and mushrooms to the skillet and sauté until softened, about 5 minutes. The vegetables should be tender but not browned – they’ll release moisture and shrink considerably.
4. Add the 2 lbs ground beef to the vegetable mixture and cook until no pink remains, about 7-8 minutes, breaking it up with a wooden spoon as it cooks. Properly browned meat develops better flavor, so take your time with this step. Drain the fat off the beef mixture (a colander lined with paper towels works well), then season to taste with salt and pepper.
5. Return the meat mixture to the skillet and add the 28 oz tomato sauce, 14 oz drained diced tomatoes, 2 cloves minced garlic, 1 teaspoon oregano, 1 teaspoon Italian herbs, and a pinch of sugar. The sugar helps balance the acidity of the tomatoes. Allow the mixture to simmer for 5-7 minutes, stirring occasionally. You’ll know it’s ready when the sauce has thickened slightly and the flavors have melded together.
6. Carefully pour the beef mixture into the pot with the noodles and stir gently to combine, making sure the pasta is evenly coated with sauce. Add 1 cup of cheddar cheese and 1 cup of Italian blend to the mix, stirring until the cheese is evenly distributed but not completely melted.
7. Transfer the mixture into a 9 x 13 inch casserole dish, spreading it evenly to the corners. Top with the remaining 1 cup of cheddar cheese and 1 cup of Italian blend, making sure to cover the entire surface. This creates that irresistible cheesy top layer.
8. Bake uncovered for 30 minutes, or until the cheese is golden and melted and you can see the edges bubbling. If your cheese isn’t browning enough, you can switch to the broiler for the final 1-2 minutes – but watch carefully to prevent burning! Let the casserole rest for 5-10 minutes before serving to allow it to set up properly. Top with fresh chopped parsley for serving.

Smart Swaps

• Use whole grain pasta instead of regular macaroni to increase the fiber content
• Substitute ground turkey for beef to reduce fat while maintaining protein (cook until internal temperature reaches 165°F (74°C))
• Try fire-roasted diced tomatoes instead of regular for a subtle smoky flavor
• Add 1 cup frozen spinach (thawed and squeezed dry) to sneak in extra vegetables

Make It Diabetes-Friendly

• Replace regular pasta with chickpea or lentil pasta to reduce carbs by approximately 15g per serving
• Use 1 lb lean ground beef (90/10) mixed with 1 lb riced cauliflower to cut fat and carbs
• Reduce cheese to 1.5 cups total and use full-flavored varieties like sharp cheddar to maximize taste with less quantity
• Serve with a leafy green salad dressed with olive oil and vinegar to slow carbohydrate absorption

Pro Tips

• For make-ahead convenience, assemble everything up to 24 hours in advance but don’t bake – just cover and refrigerate, then add an extra 5-7 minutes to the baking time
• Let the casserole rest for 10 minutes before serving – it helps the layers set and prevents a soupy consistency
• Line your baking dish with foil for easier cleanup, especially if you like the crispy cheese edges
• Freeze individual portions in airtight containers for up to 3 months – reheat from frozen at 350°F (175°C) for about 25-30 minutes