If you have heard of the Johnny Marzetti Casserole, a delicious pasta and ground beef casserole, you are definitely from the Midwestern USA. I love my Sour Cream Ground Beef Noodle Casserole, and this recipe also uses ground beef in a casserole, so it’s definitely a winner for dinner!
Why I Think You’ll Love This Recipe
- This is a tried-and-true recipe that I have been making for years now, and it’s a favorite with my whole family!
- This affordable recipe is filling and full of protein and cheesy carbs!
- This Johnny Marzetti is so easy to make!
A Brief History of the Casserole
The Johnny Marzetti casserole originated at the Italian restaurant Marzetti’s in Columbus, Ohio. The restaurant was established in 1896, but the actual local fame came when Teresa Marzetti served up this baked casserole that she named after her brother-in-law, Johnny. It was cheap and cheerful, and Marzetti’s happened to be right by Ohio State University—full of students looking for inexpensive, good food. It soon became famous all over Ohio and the Midwest.
On a side note, Marzetti’s restaurant is now closed (it has been since 1972), but the name lived on with a line of salad dressings in the States! Who knew?
Italian Cheese Blend
This is a shredded cheese blend that you can find in stores. It has light Romano, pizza Mozzarella, Provolone, and light Emmental cheeses. If you can’t find it, mix shredded mozzarella cheese with a handful of shredded Parmesan for a delicious replacement! I like buying the store blend, as it gets pretty expensive if you have to buy all four cheeses to make your own, but you can if you want!
Slow Cooker Method Tips
You must be careful not to overcook the noodles in the slow cooker, as many slow cookers “‘low setting” is pretty hot. If you cook your noodles to a firm al dente, you won’t have a problem leaving the casserole for two to three hours to come together and warm up slowly.
The slow cooker method is for when you are home to watch it or you aren’t going to be gone long, i.e., before you head to church on Sundays. It does have to do with knowing your slow cooker; mine runs hot, so I cook mine for 1 1/2 hours and then leave it to stay on “keep warm” until I get things ready that last hour or so.
Side Dishes to Serve with this Casserole
I suggest a nice light Homemade coleslaw recipe or my Tex-Mex Corn Salad for some extra zip. You also can’t go wrong with a Dill Cucumber and Tomato Salad or Mexican Coleslaw.
Any side dishes need to be light and full of vegetables, so a salad is the perfect choice. Even a simple green salad will do the trick. This is a heavy pasta casserole, so you want to make sure to balance out the meal.
More Great Ground Beef Recipes
We love a cheap and cheerful ground beef recipe; here are some reader favorites!
You can also prepare this casserole and leave it in the fridge until an hour before you want to eat or even overnight, as leaving it overnight really helps the flavors meld together. You can also cover it up and freeze it to cook at a later time. Defrost in the refrigerator and then heat according to the instructions in the recipe card.
So, who has heard of the Johnny Marzetti casserole before – and if so, where are you from?
Happy cooking!
Love,
Karlynn
Johnny Marzetti Casserole
Ingredients
- 2 cups dry rotini pasta
- 1 pound ground beef
- 1/2 pound ground mild Italian sausage
- 3/4 cup diced onion
- 1/2 pound white mushrooms washed and chopped
- 1 tablespoon minced garlic
- 1 tablespoon Italian seasoning
- one 15 ounce can diced tomatoes
- one 15 ounce can tomato sauce
- 1/2 teaspoon white sugar
- 2 cups shredded Italian cheese blend
- 1 1/2 cups shredded sharp Cheddar cheese
Instructions
- Preheat your oven to 350 °F. Grease or spray a 9×13 casserole dish.
- 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.
- 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.
- Mix the onion and mushrooms into the skillet grease and cook until soft. Add in the garlic, and sauté for 2-3 minutes.
- 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.
- Spread a little bit of the meat sauce on the bottom of the prepared dish, then top with the pasta.
- Sprinkle the Italian blend cheese over the pasta, then pour the remaining sauce over top.
- 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.
- Remove from the oven and let sit for 5-10 minutes to set, then spoon onto plates to serve.
Slow Cooker
- Grease or spray the inside of the slow cooker.
- 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.
- 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.
- 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.
- Mix the onion and mushrooms into the skillet grease and cook until soft. Add in the garlic, and sauté for 2-3 minutes.
- 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.
- Spread a little bit of the meat sauce on the bottom of the dish, then top with the pasta.
- 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.
- Use a spoon to serve portions on plates and enjoy.
Video
Notes
- If you have a slow cooker where “low’ is super-hot, cut the time to 1 1/2 hours. The slow cooker method is great for when you don’t want to use the oven but it’s not an all-day recipe. As with almost all ground beef recipes that use the slow cooker, you have to cook the ground beef first.
- Italian cheese blend is typically something like this (for those wondering)
Nutrition
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Wendy Elfstrom says
This recipe is amazing!! We loved it!!
Sharon says
I love your recipes and how you share them with us. I found so many good recipes through your site. Thank you so much.
Glenna mccarter says
I have never heard of him either but can’t wait to make this cheesy casserole for my grandchildren that come and eat dinner with me at least once a week!
Bridget F says
Cant wait to try this. Making it tonight. Recipe was perfect timing as I’ve been stumped on what to make lately.
Rick Malone says
What is the Italian cheese blend? Two cups sounds like a lot of Parmesan. Thanks.
Catherine A. McClarey says
“Italian cheese blend” is probably a shredded cheese which combines shredded Mozzarella with a couple of other cheeses (f.ex., provolone, Asiago, parmesan & romano). You should be able to find pouches of it next to the shredded mozzarella in your supermarket’s dairy case. If the supermarket doesn’t have any, just use some shredded mozzarella.
WordGirl says
Makes a lot, easy and I think one has to adjust the flavor depth to their liking. I don’t understand why it’s’ necessary to wait til the end to add cheese…I just put it all together, covered and baked…uncovered for the last 5 minutes. Cheese melted.
Kimberly B says
Never have I ever heard of this recipe, but I use Marzetti dressings all the time. I’ll definitely be making this for my family soon!
Love the blog & the recipes. Many thanks from South Carolina!
Charlie Deese says
My husband loved this!! I think you should add to drain the hamburger/sausage. I’m assuming you didn’t but for me, I will next time. I’m going to add more noodles too.
Thank you for this recipe… it’s delicious!!!
Jess says
Mom was from Ohio originally and now we’re Michiganders.
Great stuff!!!!
Karlynn Johnston says
It is a great comfort food!
ddean1257 says
In my house of 6, we LOVE a good Johnny Marzetti casserole…but this ?? Using tomato soup instead of ALL diced canned tomatoes?… maybe it’s convenient, but it takes this well-loved dish into Chef-Boy-AR-Dee Land!!! The flavor profile is way off and nasty. We did not enjoy this at all!
Karen Chandler says
I don’t know where you saw tomato soup in this recipe . . .
Dorine W. says
Tomato soup is not listed as an ingredient in this recipe. You have somehow mixed up your recipes. This recipe for Johnny Marzetti is wonderful. My Mom made this in thee 70’s and all of us kids really liked it.
Theresa M Burke says
Can this casserole be frozen? Cooked or uncooked first?
Bob G says
I am from the Midwest and we grew up with this dish. When my mom made it she put crumbled potato chips over the top. I also do the same thing. Good memories!
Irene alex says
One of my favorite meals. Went to a potluck 30 yrs ago and acquired the recipe. Never met anyone here in Micigan hat everheard of it. Thisyear was the first time someone hashad it and also loved it, dhe saidhey would get it in the school cafeteria. It sounds right becaue she is originally from Ohio
Deb says
Old cheddar cheese?
Mr. Kitchen Magpie says
Yes you can use old or medium
bob n says
Have made this a number of times now, and it’s outstanding. I’ve followed the recipe exactly one time. Other times I’ve played with it a bit and changed some of the ingredients , like adding Taco Seasoning (my homemade blend), adding corn, or a touch of cayenne. Have also substituted the tomato sauce with Marinara and used different cheese. Each time it comes out very slightly different, but still has the same basic flavor and is delicious. A very versatile recipe that allows you to use some imagination and still retains it’s roots for flavor and consistency.
Andrea Medeiros says
The recipe I used from Cooking Professionally called for 4 cups uncooked macaroni with 1 1/4 cup water and cooking the dish for 45 minutes. Let’s just say macaroni could’ve broken teeth. How can I make it better next time??
Vicki says
You’re supposed to cook the macaroni beforehand. I cook it separately, then add to the cooked Marzetti before serving. That way it doesn’t turn to mush from being cooked too long.
Mary says
I didn’t have it growing up but when I was married while living in Connecticut my husband’s mother would frequently make it for us and our two little boys. Everyone loved Nanny’s Johnny Marzetti and I had never gotten her recipe. I’m so delighted to have it now. Thank you most kindly!!
Tom Cover says
Gre’ up in Ohio. It was a winter staple at home and at school in the 50’s.
Linda L Svoboda says
I make this on the stove top. Takes a little longer but only have 1 pot to wash. Also, I use V-8 juice instead of tomato sauce for more flavor.
Ann says
Old cheese is usually labeled as “aged”. Good recipe!
K MCMICHAEL says
This was delicious! I doubled the ground beef though and added some nutmeg, oregano, and Sason Tropical seasoning. Everybody loved it!
Debbi says
not very flavorful desite 3 times italian seasoning and fresh basil
Tricia says
I’m from Newark Ohio, just east of Columbus and I grew up on Johnny Marzetti! It was served at school on a regular basis.