Johnny Marzetti Casserole
A hearty Midwestern classic: elbow pasta baked with a beefy tomato sauce, peppers and lots of melted cheddar.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 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
Instructions
- Cook macaroni and drain.
- Brown beef with onion, pepper and mushrooms.
- Add garlic, tomatoes, sauce and oregano; simmer 10 minutes.
- Mix pasta with sauce and 1 1/2 cups cheddar.
- Spread in a 9×13 dish and top with remaining cheddar.
- Bake at 375°F (190°C) 25 minutes until bubbly.
Notes
Use sharp cheddar for the best flavor.
Find it online: https://munchtwist.com/johnny-marzetti-casserole/