Johnny Marzetti Casserole Recipe -
Johnny Marzetti Casserole Recipe
  • READY IN ABOUT 2 hrs

Johnny Marzetti Casserole

Recipe by  

"Kids love this buffet-ready casserole dish. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. I prefer to have this dish sit overnight before baking as the flavors improve and the pasta absorbs some of the sauce so the consistency is just right."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 10 mins

    1 hr 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente, 6 to 8 minutes; drain. Run cold water over the pasta to stop pasta from cooking further. Set aside.
  3. Meanwhile, cook the ground beef and sausage until completely browned and crumbled, 7 to 10 minutes. Mix in the onion, celery, garlic, and pepper; continue to cook and stir another 5 minutes. Season with salt and pepper. Remove from heat and stir in tomatoes and tomato sauce. Allow to cool five minutes.
  4. Lightly grease a large casserole dish. Spread the pasta over the bottom of the dish. Sprinkle the Italian cheese blend over the pasta. Pour the meat mixture over the pasta and cheese. Cover dish with heavy aluminum foil. Bake in preheated oven for 45 minutes; remove foil and sprinkle Cheddar cheese evenly over the casserole. Continue baking until Cheddar cheese has melted, about 5 minutes. Rest for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 28, 2008

I substituted a can of stewed tomatoes (undrained) for the can of sauce because it was what I had onhand and because it had onions, celery, and peppers in it! A great shortcut for those of us with no time to chop veggies. I used all ground beef and monterey jack/cheddar because that's what I had. Came out great! Chunky, cheesy, and delicious.

Most Helpful Critical Review
Feb 17, 2010

This was a good casserole. It was pretty basic and easy to make. It just lacked flavor. With a little work on the sauce the dish could easily be excellent. After you brown the meat and saute the onion, veggies, and garlic, I recommend doing a wine reduction with a basic merlot (one that you can actually drink). Reduce the wine on med-high heat until it you have half of what you started with (I usually start with 1 - 1/2 cups). Then add 1 large can of tomato sauce. A generous sprinkle of basil, parsley, and italian seasoning. Then add your meat and veggies back to the sauce. Let simmer about 5 minutes. Then top to over your cheese in your casserole dish and bake. I would like to add that this casserole would be really good with eggplant, zuccini, carrots, squash, etc. You really could add any combination of vegetable(s) and it would be delicious. Next time I will definately keep the celery but I am going to add shredded zuccini and eggplant. I will cut out the diced tomatoes and double the tomato sauce; only because my kids didn't care for the tomatoes chunks.

Mar 17, 2008

This was very easy to make and very tasty. I used whole wheat rotini pasta and diced tomatos with italian seasonings. This recipe also freezes well and the leftovers are ever so tasty!

Jan 15, 2009

This is a great recipe--just delicious. Anyone I serve it to likes it a lot. I use the Hunt's tomatoes that have celery, green pepper, onions, and garlic, and omit the celery and green pepper. I still use the onion and garlic called for in the recipe.

Jun 15, 2008

I thought this was o.k. It's a good base but next time would add more garlic and some Italian seasoning. A bit more sauce wouldn't hurt either and maybe a pinch of crushed red pepper. Found it a bit bland as is. May also use mozzarella instead of cheddar.

Jun 29, 2010

Just made this last night-really yummy! I made a few changes to sauce-used only tomato sauce, no diced tomatoes. Also, I added 2T Worcestershire Sauce, 1 tsp Basil, 1 tsp Oregano, 1/4 tsp crushed red pepper, and 1/2 tsp garlic salt, and 1 T packed brown sugar to the sauce for some more flavor. For cheese, I couldn't find Mexican blend, so used a Colby/Monterey Jack blend which worked great. I stuck with the sharp cheddar on top. My 13 year old who never eats tomato sauce cleaned his plate!

Apr 23, 2010

This was absolutely wonderful! would not change a thing. I served this for visiting family (2 adults and three children) and it went over very well. Everyone had at least two helpings and the leftovers were all gone by the next day.

Jul 10, 2007

Great old fashioned hearty meal recipe...good for kids...they'll love it.


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  • Calories
  • 648 kcal
  • 32%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 36.6 g
  • 56%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 1332 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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