A hearty Midwestern casserole layering rotini pasta with seasoned ground beef, Italian sausage, mushrooms, tomato sauce, and melted Italian and cheddar cheeses—perfect comfort food for family dinners.
american
italian-american
Nutrition
High in protein and calcium from meat and cheese but also high in saturated fat, sodium, and calories with moderate carbohydrates from pasta.
25% of daily energy
29 g
Carbs
25% kcal
25 g
Total fat
47% kcal
31 g
Protein
28% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
dinnermain coursepastacasseroleoven and roastingstovetopslow cookerfamily friendlyfreezer friendlymeal prep
Johnny Marzetti Casserole
The Kitchen Magpie (Karlynn Johnston)
8
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Oven
9x13 casserole dish
Large pot
Large skillet
Colander
Mixing bowl
Wooden spoon
Slow Cooker
Instructions
1
Preheat your oven to 350 °F. Grease or spray a 9x13 casserole dish.
2
Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it further in the oven; you don't want mush. Drain and rinse the pasta under cold water to stop the cooking process and set aside.
3
Fry the ground beef and Italian sausage in a large skillet until browned. Then drain out the grease, reserving a tablespoon or so in the pan, and place the cooked ground meat in a bowl.
4
Mix the onion and mushrooms into the skillet grease and cook until soft. Add in the garlic, and sauté for 2-3 minutes.
5
Stir in the Italian seasoning, diced tomatoes, tomato sauce, and white sugar. Simmer briefly, then stir in the ground meat. Remove from the heat and set aside.
6
Spread a little bit of the meat sauce on the bottom of the prepared dish, then top with the pasta.
7
Sprinkle the Italian blend cheese over the pasta, then pour the remaining sauce over top.
8
Cover and cook in the oven for 45 minutes or until the casserole is bubbling. When ready, uncover, sprinkle the cheddar cheese on top, and cook again until the cheese is melted and bubbling on top.
9
Remove from the oven and let sit for 5-10 minutes to set, then spoon onto plates to serve.
10
Slow Cooker
Grease or spray the inside of the slow cooker.
Grease or spray the inside of the slow cooker.
11
Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it even further in the oven or crockpot, you don't want mush.
12
Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it even further in the oven; you don't want mush. Drain, rinse the pasta under cold water to stop the cooking process and set aside.
13
Fry the ground beef and Italian sausage in a large skillet until browned. Then drain out the grease, reserving a tablespoon or so in the pan, and place the cooked ground meat in a bowl.
14
Mix the onion and mushrooms into the skillet grease and cook until soft. Add in the garlic, and sauté for 2-3 minutes.
15
Stir in the Italian seasoning, diced tomatoes, and tomato sauce. Simmer briefly, then stir in the ground meat. Remove from the heat and set aside.
16
Spread a little bit of the meat sauce on the bottom of the dish, then top with the pasta.
17
Cover and cook in the slow cooker on low for 1 1/2 - 2 hours, or the casserole is heated through completely. When ready, uncover, sprinkle the cheddar cheese on top and then cover again until melted.
18
Use a spoon to serve portions on plates and enjoy.
Johnny Marzetti Casserole
The Kitchen Magpie (Karlynn Johnston)
8
servings
0
per serve
0
minutes
A hearty Midwestern casserole layering rotini pasta with seasoned ground beef, Italian sausage, mushrooms, tomato sauce, and melted Italian and cheddar cheeses—perfect comfort food for family dinners.
american
italian-american
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Log in or sign up to get started
Ingredients
Equipment
Oven
9x13 casserole dish
Large pot
Large skillet
Colander
Mixing bowl
Wooden spoon
Slow Cooker
Instructions
1
Preheat your oven to 350 °F. Grease or spray a 9x13 casserole dish.
2
Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it further in the oven; you don't want mush. Drain and rinse the pasta under cold water to stop the cooking process and set aside.
3
Fry the ground beef and Italian sausage in a large skillet until browned. Then drain out the grease, reserving a tablespoon or so in the pan, and place the cooked ground meat in a bowl.
4
Mix the onion and mushrooms into the skillet grease and cook until soft. Add in the garlic, and sauté for 2-3 minutes.
5
Stir in the Italian seasoning, diced tomatoes, tomato sauce, and white sugar. Simmer briefly, then stir in the ground meat. Remove from the heat and set aside.
6
Spread a little bit of the meat sauce on the bottom of the prepared dish, then top with the pasta.
7
Sprinkle the Italian blend cheese over the pasta, then pour the remaining sauce over top.
8
Cover and cook in the oven for 45 minutes or until the casserole is bubbling. When ready, uncover, sprinkle the cheddar cheese on top, and cook again until the cheese is melted and bubbling on top.
9
Remove from the oven and let sit for 5-10 minutes to set, then spoon onto plates to serve.
10
Slow Cooker
Grease or spray the inside of the slow cooker.
Grease or spray the inside of the slow cooker.
11
Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it even further in the oven or crockpot, you don't want mush.
12
Cook the pasta according to the package directions to a firm al dente. Remember, you are cooking it even further in the oven; you don't want mush. Drain, rinse the pasta under cold water to stop the cooking process and set aside.
13
Fry the ground beef and Italian sausage in a large skillet until browned. Then drain out the grease, reserving a tablespoon or so in the pan, and place the cooked ground meat in a bowl.
14
Mix the onion and mushrooms into the skillet grease and cook until soft. Add in the garlic, and sauté for 2-3 minutes.
15
Stir in the Italian seasoning, diced tomatoes, and tomato sauce. Simmer briefly, then stir in the ground meat. Remove from the heat and set aside.
16
Spread a little bit of the meat sauce on the bottom of the dish, then top with the pasta.
17
Cover and cook in the slow cooker on low for 1 1/2 - 2 hours, or the casserole is heated through completely. When ready, uncover, sprinkle the cheddar cheese on top and then cover again until melted.
18
Use a spoon to serve portions on plates and enjoy.
dinnermain coursepastacasseroleoven and roastingstovetopslow cookerfamily friendlyfreezer friendlymeal prep
Nutrition
High in protein and calcium from meat and cheese but also high in saturated fat, sodium, and calories with moderate carbohydrates from pasta.
25% of daily energy
29 g
Carbs
25% kcal
25 g
Total fat
47% kcal
31 g
Protein
28% kcal
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
