Johnny Marzetti Casserole
A delicious and comforting dish featuring savory ground beef, tender pasta, and rich tomato sauce, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 1 pound Ground beef Can be substituted with turkey or lentils for a vegetarian version.
- 8 ounces Elbow macaroni The comforting base of the casserole.
- 1 medium Onion, chopped Adds depth and sweetness.
- 1 medium Bell pepper, diced Any variety can be used.
- 2 cups Tomato sauce Essential for the dish's flavor.
- 2 cups Cheddar cheese, shredded Vegan cheese can be used as an alternative.
- 2 cloves Garlic, minced For an aromatic touch.
- 1 tablespoon Italian seasoning Customize with your favorites.
- to taste Salt and pepper For elevating flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium heat, sauté the chopped onion and bell peppers until they soften, about 5–7 minutes. Add minced garlic and cook for an additional minute.
- Add the ground beef to the skillet. Cook until browned, breaking it apart with a spatula, and drain any excess fat.
- Stir in the cooked pasta, tomato sauce, Italian seasoning, salt, and pepper. Mix until everything is thoroughly combined.
- Transfer the mixture into a greased baking dish, spreading it evenly, and sprinkle the shredded cheddar cheese on top.
Baking
- Cover with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, until the cheese is bubbly and golden.
Serving
- Allow the casserole to cool for a few minutes before serving.
Notes
This dish can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 3 months. You can also add different pasta shapes, chicken, or roasted vegetables for a variety.