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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
Video
Equipment
- 9×13 pan
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Shanna says
Never heard of it but I’m gonna try it.
From West Texas. Just moved from Midland to Abilene. It looks delicious! Thanks for the recipe. ?
Debra Caudill says
This was served in school during the 60’s and 70’s in Ky, , but was made with macaroni and I think it had corn instead of mushrooms…..not eaten it in years….. may have to make it….
Sherry Frigon says
I forgot to say, this was in the suburbs of Detroit, MI.
Sherry Frigon says
I worked at Kresge’s in the 60’s and this was there signature dish at the lunch counter. I believe they added whole kernel corn to it. Excellent, either way.
Sara says
I have been thinking about my childhood meals. My mom was a fabulous cook. I grew up Cuyahoga Falls, Ohio in the sixties . My favorite school lunch. And my mom made this at least once a week for us. Good memories. Thank you for the recipe! It’s time to make it again.
Kathy says
Oh the memories!!! My mom made it, but called it Economy Casserole! She used ground beef, but no sausage. I made it when my daughter was small she called it Razzerole! Now I make Razzerole for my grandkids!! So yummy on a cold day with a salad and garlic bread!!
charlie says
Raytown MO (Suburb town of Kansas City Mo)..elementary school cafeteria, 1950s..was a little more “red saucy” with macaroni, I believe.. served in Jr. High also in Raytown.. this may have been school cafeteria fare in Arizona, 1960s..which had many “immigrants” from the Midwest (1880s to 1970s)..Great stuff!…popular, like pizza is with kids today.
Lyle says
I am a chef from Hamilton, Ontario, Canada, and I know about Johnny Marzetti because I’m researching and writing a cookbook on Global Pasta.
Beth S says
I grew up in South Carolina and we had this often in our elementary school cafeteria. My sister and I were just talking the other day about how good it used to be! But they used macaroni and we loved it!
Rosie says
Looking fwd to trying this version. From Mississauga, Ontario .Canada
Whitney says
We are from GA and my grandmother always used to make this when I was growing up. I remember her bringing it over when our first daughter was born. Thank you sharing. It brought back a very warm, wonderful memory of my Mimi.
Kim says
Being from columbus ohio, my mom made this alot, although i dont recall her putting sausage in it. I haven’t had Marzetti in years, think its time to make some. Thank u for sharing and bringing memories back
Nancy says
What size casserole did you use? Looks yummy!
Sonia B says
I’m from Columbus, Ohio so this is well known to me. My mom only used ground beef and we probably had this every month. I make it today and absolutely love it.
Colleen Chimenti says
I grew up eating Johnny Marzetti and still love it today. I am from Columbus Ohio and this was very popular. However, we used egg noodles, only beef (no sausage). Excited to try this take on one of my favorites!
Linda H says
My mother n law use to make this 40 years ago. She lived in Hammond, Indiana. I had never heard of it but my kids loved it growing up!
April P. says
I’m not from the Midwest, but Johnny Marzetti day in the cafeteria was the BEST! I live and grew up right outside of Pittsburgh. I can’t wait to see if this recipe will bring back elementary school memories! ?
Susan S. says
My mom always packed our lunches except on Johnny Marzetti day! The cafeteria ladies always received compliments from all of the grade school kids. When my son comes home on leave from the Army, this is one of his requested recipes. Try it with a dollop of sour cream on top!
Jodi says
This looks great! I have not had a casserole version of this but growing up in Ohio we had this regularly for dinner. My Mom made it with egg noodles and American cheese. Always a hit!
Debra Palmer says
This looks wonderful. What’s “old” cheddar cheese?
Karlynn says
Sharp cheese!
Robin shires says
Our youngest boy. Now 38. Calls it yummy zetti lol he expects me to make it whenever he comes home for a visit. I grew up on it. Mommy made it all the time with a side salad and fresh bread. I’m from Circleville Ohio home of the great pumpkin show.
Joyce Wagner says
I’m from Indiana. We used to be served Johnny Marzetti in our grade school cafeteria for lunch. I was so excited to see this recipe! Oh, the memories.
Karlynn Johnston says
That’s so cool!
Laura Slovonia says
We lived in Lancaster OH just south of Columbus in the 70’s. My mom used to make this or a version of it fairly often. With 4 kids and only 1 income, it was great budget stretcher. Delicious!
Karlynn Johnston says
It sure is cheap and cheerful eats!
Lisa B. says
I had forgotten will about this Midwestern family fave. I grew up in Michigan and not only did my mother make this, but it was a weekly favorite in my dorm cafeteria at Michigan State University. I’m going to have to make it soon.
Karlynn Johnston says
I SO knew it was served in cafeterias, thank you for confirming it!! Man, the Midwest knows how to COOK and feed people! <3 <3
Pam says
I’m from Illinois and think I’ve been missing something! Am sure it’s going to be a keeper..thanks for sharing.
Karlynn Johnston says
You are so welcome!
Nellie Johnson says
My ex mother in law use to make this in the 70’s. She was from Ohio. Delicious . Served with Italian bread and salad.Nellie
Mozella says
I saw the Johnny Marzette Casserole recipe from a Pinterest e-mail and intend on making it. I live in Pine Ridge, SD
Heather Booth says
I live about an hour South of Columbus in Chillicothe, OH. We have eaten this dish for as long as I can remember. It’s so good and like the comforts of home.
Karlynn Johnston says
It’s a new favourite of ours!
Karlynn Johnston says
We love it!
Teresa W. says
Hi Karlynn! I never knew the story behind this dish. When I was a kid in elementary school, we would get monthly menus. There was always “John Marzetti” on that menu. I never understood why it was called that, but I didn’t care because I loved it! I am from southwest lower Michigan btw. Thanks so much for the recipe!
Karlynn Johnston says
You are welcome!
Teresa says
This was THE BEST!
Karlynn Johnston says
Glad you liked it!!
Christina says
Looks delicious! But I’ve never heard of it, and I’ve been in Iowa my whole life.
Andi says
Growing up in the Midwest, South Eastern Indiana!!! This was a classic staple as a school lunch! Back then the cooks actually made it homemade so It was always awesome. Benefit of being best friends with the school cooks, daughter you might ask!? I got her recipe for Johnny M.!!! Your recipe is almost identical! My kids love this and is always great on a cold winter night sticks to ur ribs and leftovers are always great too (if there is any left)! My son eats it cold right out of the fridge!
Karlynn Johnston says
I’m glad that I was really close to nailing the recipe! It was a hit with the entire family and we will definitely make it again! You were lucky to have such a great school lunch!!!