Recipe by KC
"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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bulk mild Italian sausage
minced green bell pepper
salt and pepper to taste
1 (14.4 ounce) can
1 (15 ounce) can
shredded Italian cheese blend
1 1/2 cups
shredded sharp Cheddar cheese
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!
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.
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.
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.
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.
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!
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.
Great old fashioned hearty meal recipe...good for kids...they'll love it.
* Percent Daily Values are based on a 2,000 calorie diet.
Johnny Marzetti Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 329
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