Johnny Marzetti Casserole features ground beef, sausage, mushrooms, onions, and bell peppers, in tomato sauce, all smothered with cheddar and mozzarella cheese.
This is a hearty casserole that the whole family loves. This quick and easy casserole is ready for the oven in less than 20 minutes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Ground beef: Use ground beef with a bit of fat. Fat gives the beef flavor.
- Italian sausage: You can use sweet, regular, or hot. I really love the sweet Italian sausage in this recipe.
- Mushrooms: White buttons and cremini (also known as baby bella) work best.
- Bell pepper: You can use any colored bell pepper, but I like the sweetness that the red pepper lends to the dish.
- Tomato sauce: Feel free to substitute marinara.
- Diced tomatoes: I use the petite diced tomatoes to get a little tomato in every bite, but you can use regular diced tomatoes.
- Cheddar cheese: Use mild, sharp, or extra-sharp cheddar.
- Italian cheese: Use an Italian blend or mozzarella.
How To Make Johnny Marzetti Casserole
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the pasta al dente according to the package instructions, then drain well.
- Meanwhile, brown the ground beef and Italian sausage in a large skillet over medium heat.
- About halfway through the browning process, add the mushrooms, onions, and bell peppers. Cook until the meat and mushrooms brown, and the onion is soft.
- Reduce the heat to low and stir in the garlic, thyme, and marjoram. Stir in the tomato sauce and diced tomatoes.
- Combine the mixture with the pasta, then top with the cheddar and Italian cheese blend.
- Bake for about 20 minutes or until the cheese melts.
Preparation Tips
- Grease or spray the casserole dish with nonstick spray for easier cleanup.
- Save a dish and bake this in the skillet by using an oven-proof skillet.
- You can prepare this casserole up to 2 days ahead of time. Always cook the pasta al dente so it does not absorb as much sauce. Add a little extra sauce. Cover with plastic wrap and refrigerate. Remove the casserole from the fridge about 40 minutes before baking to bring it to room temperature. Bake as instructed.
Serving Suggestions
- Vegetables: roasted cauliflower, green bean bundles, and roasted corn.
- Salad: marinated cucumber onion salad, seven-layer salad, and asparagus salad.
- Dessert: lemon chiffon pie, buttermilk pie, and rice pudding.
More Pasta Recipes
Johnny Marzetti Casserole
Johnny Marzetti Casserole features ground beef, sausage, mushrooms, onions, and bell peppers, in tomato sauce, all smothered with cheddar and mozzarella.
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Servings: 8 servings
Calories: 676kcal
Ingredients
- 12 ounces rotini pasta
- 1 lb ground beef
- ½ lb ground Italian sausage
- 8 ounces cremini mushrooms, sliced
- 1 medium yellow onion, sliced
- 1 medium red bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried marjoram
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 2 cups shredded sharp cheddar cheese
- 1½ cups shredded Italian blend cheese
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to boil. Cook the pasta al dente according to package instructions. Drain well.
- Meanwhile, brown the ground beef and Italian sausage in a large skillet over medium heat. About halfway through the browning process, add the mushrooms, onions, and bell peppers. Cook until the meat and mushrooms are browned, and the onion is soft.
- Reduce the heat to low and stir in the garlic, thyme, and marjoram, cooking for 1 minute. Stir in the tomato sauce and diced tomatoes.
- Combine the meat mixture with the pasta in the prepared baking dish. Top with the cheddar and Italian cheese blend.
- Bake for 20 minutes or until the cheese melts and the casserole warms.
Notes
- Store leftovers in an airtight container in the fridge.
- Reheat in the microwave at short increments until warm.
Nutrition
Calories: 676kcal | Carbohydrates: 38g | Protein: 38g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 521mg | Potassium: 528mg | Fiber: 2g | Sugar: 3g | Vitamin A: 755IU | Vitamin C: 21mg | Calcium: 327mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Kat
Ground beef with noodles is always a total classic. This hearty dish was a big hit with my family! It is going to be on regular rotation.
alejandra
Delicious casserole! I made it ahead and served it to the family last night. They all loved it!
Beth Pierce
So happy that they did, Alejandra!
Tammy
This casserole was so delicious! The family absolutely loved it…easy to whip on on a weeknight and great for leftovers too!
Karletta
Delicious. I had a basic bolognaise leftover. Added the Italian sausage and extra ingredients you recommended. Served with a Greek salad and it was a hit with the hubby.
Beth Pierce
Sounds delicious, Karletta!
Sonja
Johnny Marzetti is the best comfort food, with pasta, beef, and melted cheese. We loved it. Great family friendly casserole.
MayPal
I’d love to prepare this for my brood. They will surely enjoy this dish. We’ve been eating a lot of pastas lately and I’m always on a lookout for new dishes to serve them so they don’t get weary of the food they eat at home.
Beth Pierce
Thank you, MayPal! I hope your family loves it as much as we do!
Janie
This is all new to me so I tried it cause of the recipe name! Totally suprised me with a super delicious casserole. I’m making this again to meal prep next week!
Beth Pierce
Thanks, Janie! So glad that you liked it.
Ben
I made this last night, and my family attacked it like Jack Nicholson breaking through a hotel door. Good stuff.
Beth Pierce
Thanks, Ben! You are funny!
Terri
We loved it! The only thing I changed was adding some sliced jalapenos.
Beth Pierce
Good choice!
Kristin
This was a HUGE hit. The kids went back for thirds. LOL