Johnny Marzetti Casserole

Johnny Marzetti Casserole is a hearty, cheesy Midwestern favorite with elbow pasta, beef tomato sauce and plenty of melted cheddar.

A hearty Midwestern classic: elbow pasta baked with a beefy tomato sauce, peppers and lots of melted cheddar. It's budget-friendly, kid-friendly and perfect for feeding a crowd.

Why You’ll Love This Recipe

• Hearty and cheesy
• Budget-friendly
• Feeds a crowd
• Easy to make

Ingredients for Johnny Marzetti Casserole

• 1 lb (450 g) elbow macaroni
• 1 1/2 lbs (680 g) ground beef
• 1 onion, diced
• 1 green bell pepper, diced
• 8 oz (225 g) mushrooms, sliced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 tsp oregano
• 3 cups (300 g) shredded cheddar
• Salt and pepper

Equipment You’ll Need

• Large pot for boiling pasta
• Large deep skillet or Dutch oven for the meat sauce
• Medium saucepan and whisk for the béchamel
• 9×13-inch (23×33 cm) baking dish
• Cheese grater
• Sharp knife and spatula for clean slices

Ingredient Notes

• Macaroni: Classic elbows.
• Cheddar: Sharp is best.
• Veggies: Peppers and mushrooms add flavor.

Why This Recipe Works

This casserole works because it's simple and satisfying, with a thick meat sauce and cheese mixed throughout.

The Secret to Saucy Johnny Marzetti

Don't overcook the pasta and use plenty of sauce so it stays moist.

Full measurements and printable instructions are in the recipe card below.

How to Make Johnny Marzetti Casserole

Step 1

Cook macaroni and drain.

Step 2

Brown beef with onion, pepper and mushrooms.

Step 3

Add garlic, tomatoes, sauce and oregano; simmer 10 minutes.

Step 4

Mix pasta with sauce and 1 1/2 cups cheddar.

Step 5

Spread in a 9×13 dish and top with remaining cheddar.

Step 6

Bake at 375°F (190°C) 25 minutes until bubbly.

Tips for the Best Results

• Undercook pasta.
• Use plenty of sauce.
• Top generously with cheese.

Cook’s Notes

Johnny Marzetti is a very forgiving recipe, which is why it's so popular for potlucks and school events. Feel free to use whatever short pasta you have on hand, from elbows to rotini or shells. Cooking the pasta just shy of al dente keeps it from becoming mushy as it absorbs the sauce in the oven. Simmering the sauce with the peppers and mushrooms for a full ten minutes gives the vegetables time to soften and the flavors time to blend. For an extra-cheesy version, stir a cup of shredded mozzarella into the pasta along with the cheddar. Leftovers taste even better the next day, making this a great choice for meal prep lunches.

Variations to Try

• Use ground turkey.
• Add olives.
• Use mozzarella.

What to Serve With It

Serve with salad and bread.

Storage and Reheating

Use sharp cheddar for the best flavor. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or air fryer for 8-10 minutes to keep the edges crispy.

A Little Background

Johnny Marzetti originated in Columbus, Ohio, at the Marzetti restaurant in the early 1900s and became a beloved Midwestern potluck dish.

Perfect for Any Occasion

Great for potlucks, school events and family dinners.

Make-Ahead and Freezing Tips

Assemble ahead or freeze.

Frequently Asked Questions

Can I freeze it?

Yes.

Can I skip mushrooms?

Yes.

Can I use penne?

Yes.

How do I reheat?

Cover and bake.

Can I make it ahead?

Yes.

Final Thoughts

Hearty and cheesy, Johnny Marzetti is comfort food for a crowd.

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