Johnny Marzetti Casserole
A comforting baked pasta dish layered with beef, tomatoes, and melty cheese, perfect for family gatherings or weeknight dinners.
Ingredients
Meat and Sauce
- 1 pound ground beef Classic richness; use ground turkey for a lighter version.
- 2 cloves garlic, minced Add an extra clove for more depth.
- 1 medium onion, finely chopped Sweetens the sauce as it caramelizes.
- 1 can (28 ounces) crushed tomatoes Base of the sauce; substitute with marinara for a quicker route.
- 1 can (8 ounces) tomato sauce For body and consistent texture.
- 1 teaspoon dried oregano Can substitute with fresh herbs.
- 1 teaspoon dried basil Can substitute with fresh herbs.
Pasta and Cheese
- 12 ounces elbow macaroni or small pasta shapes Holds sauce well; whole-wheat pasta works too.
- 1 cup cottage cheese or ricotta Use Greek yogurt for a lighter option.
- 2 cups shredded mozzarella Try a mix with provolone for more flavor.
- 1/2 cup grated Parmesan Savory, nutty finish.
Seasonings and Miscellaneous
- Salt and black pepper to taste
- 1 tablespoon olive oil For sautéing.
- 1 cup frozen peas or chopped spinach (optional) Add some green and extra nutrition.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook the pasta until just al dente (about 1–2 minutes less than package directions). Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook until fragrant.
- Add the ground beef to the skillet. Break it up with a spoon and brown until no pink remains. Season with salt, pepper, oregano, and basil.
- Pour in the crushed tomatoes and tomato sauce. Reduce heat and let the sauce simmer for 10 minutes to thicken.
- In a bowl, combine the cottage cheese (or ricotta) with half the Parmesan and a pinch of black pepper.
- In the prepared baking dish, spread a thin layer of meat sauce, then a layer of pasta. Dollop and spread half the cheese mixture over the pasta, sprinkle a handful of mozzarella, and repeat the layers ending with sauce and the remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving.
Notes
For variations, stir in chopped kalamata olives, for a Mexican-style use chili powder and cumin, or sprinkle panko mixed with melted butter on top for a golden crust.