This Johnny Marzetti recipe is an ultimate comfort food casserole. A cheesy, meaty pasta bake that’s easy to make, freezer-friendly, and perfect for feeding a crowd or meal prepping for the week.
Why is it Called Johnny Marzetti Casserole?
This dish originated in Columbus, Ohio and is named after a restaurant owner’s brother. This ground beef and sausage pasta bake became a Midwestern casserole staple thanks to it’s simple ingredients and easiness to make.
It’s similar to an American Goulash but baked in oven. In my opinion, you can’t really mess up a recipe like this! You can customize it to your own tastes too. If you don’t want to use celery, you can leave it out. If you want to add diced green pepper, it’s a great addition. I have even made it with all ground beef before! No matter what, it is always a hit when I make it!
WANT TO SAVE THIS RECIPE?
Enter your email below and we’ll send you this recipe so you can come back to it any time! (as well as our new recipes weekly!)
Ingredients & Substitutions
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Rotini pasta (8 oz) – Feel free to use a different pasta shape: Elbow macaroni, penne, egg noodles, or shells work too.
- Ground beef (1 lb) – I like using 90% lean ground beef. You can also swap this for ground chicken or ground turkey.
- Italian sausage (1 lb) – Use mild or hot or even bulk pork sausage.
- Onion, mushrooms, celery, garlic – I use white or yellow onions, white mushrooms and fresh or jarred minced garlic. Uou can use baby bella mushrooms too. Feel free to add diced red or green bell pepper too.
- Marinara sauce (24 oz) – Use your favorite jarred brand or homemade marinara (I usually keep some in the freezer at all times!)
- Diced tomatoes (14.4 oz can) – I don’t drain them. You can also use a can of tomato sauce.
- Worcestershire sauce (1 tbsp)
- Italian seasoning & red pepper flakes – Leave the red pepper flakes out for a milder version. If you don’t have Italian seasoning, easily make your own by just using 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, and ¼ teaspoon dried parsley
- Shredded Italian cheese blend or mozzarella cheese (2 cups) – Freshly grated cheese is the best for gooey melting but use can use bagged too.
- Shredded cheddar cheese (2 cups) – This is my favorite cheese shredder! It’s so fast!
How to Make Johnny Marzetti Recipe with Ground Beef & Sausage
You can make this pasta casserole up to 24 hours ahead, cover, and refrigerate. Then just bake just before serving.
Step 1 – Preheat your oven to 350° F and spray a 11×7 baking dish with non stick cooking spray or a little olive oil. (You can also use a 9×13 or 9×9 casserole dish).
Step 2 – Cook the pasta per the package directions for al dente or for 1 minute less than the package states. (Pasta will cook more in the oven).
After the pasta has cooked, drain it into a colander placed in the sink. Then place it in a large mixing bowl. Add half of the marinara sauce and toss to coat.
Step 3 – Then pour the pasta and sauce mixture into the baking dish and top with the shredded Italian cheese.
Step 4 – Add the the beef and sausage to a large skillet and brown over medium high heat until no longer pink breaking it into pieces with a spatula or wooden spoon as it cooks.
Step 5 – Add the diced onion, mushrooms, celery and garlic and cook for another 3 to 4 minutes.
Step 6 – Pour the remaining marinara sauce, the can of diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes and simmer for and addition 3-4 minutes.
Step 7 -Pour the meat sauce over the cheese layer in the baking dish and top with cheddar cheese.
Step 8 -Bake for 35-40 minutes and until the cheese has melted.
Serve it with your favorite bread like these garlic breadsticks or any crusty bread and a simple salad or veggie like broccoli or green beans.
How to Store Leftovers
Fridge: Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
Freezer: Once cooled, cover the dish with plastic wrap and then a layer of aluminum foil for extra protection. and freeze up to 2 months. You can also freeze individual portions in freezer bags for quick meals.
You can also freeze this casserole, before it is baked, for up to 2-3 months. (Covered with plastic wrap and then a layer of aluminum foil as well). Thaw overnight in the refrigerator, then bake according to the directions. Always place a cold dish in a cold oven before turning on the oven so the glass dish doesn’t break.
Reheat: Reheat in the oven on a low setting until heated through or single serving in the microwave on a microwave safe plate for 30 seconds then stir and heat for another 30 seconds or until heated through.
If you like this recipe, please leave us a comment and rate it in the recipe card. We would love for you to join us and over 300,000 followers on Facebook as well as on Pinterest and Instagram too!
Easy Johnny Marzetti Recipe
Ingredients
- 8 ounces rotini pasta cooked to al dente per package directions
- 1 pound Italian sausage mild or hot
- 1 pound ground beef 90% or higher
- 8 ounces white mushrooms diced
- ¾ cup onion chopped
- ¼ cup celery chopped
- 4 cloves garlic minced
- 24 ounces marinara sauce
- 2 cups Italian cheese blend or mozzarella shredded
- 14.4 ounces diced tomatoes 1 can
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- ½ teaspoon red pepper flakes
- 2 cups cheddar cheese shredded
Instructions
- Preheat your oven to 350° F and spray a 11×7, 9×9 or 9x 13 baking dish with non stick cooking spray or a little olive oil.
- Cook the pasta per the package directions for al dente or for 1 minute less than the package states. The pasta will cook more in the oven.8 ounces rotini pasta
- After the pasta has cooked, drain it into a colander in the sink. Then place it in a large mixing bowl. Add half of the marinara sauce and toss to coat.
- Then pour the pasta and sauce mixture into the baking dish and top with the shredded Italian cheese.24 ounces marinara sauce, 2 cups Italian cheese blend or mozzarella
- Add the the beef and sausage to a large skillet and brown over medium high heat until no longer pink breaking it into pieces with a spatula or wooden spoon as it cooks.1 pound Italian sausage, 1 pound ground beef
- Add the diced onion, mushrooms, celery and garlic and cook for another 3 to 4 minutes.¾ cup onion, 8 ounces white mushrooms, ¼ cup celery, 4 cloves garlic
- Pour the remaining marinara sauce, the can of diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes and simmer for and addition 3-4 minutes.14.4 ounces diced tomatoes, 1 tablespoon Worcestershire sauce, 1 tablespoon Italian seasoning, ½ teaspoon red pepper flakes
- Pour the meat sauce over the cheese layer in the baking dish and top with cheddar cheese.2 cups cheddar cheese
- Bake for 35-45 minutes and until the cheese has melted.
- Serve with your favorite bread like theses garlic breadsticks and a simple salad.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Leave a Reply