John Marzetti Casserole

I’ll tell you what — some recipes aren’t just food, they’re memories dressed up in sauce and cheese. This one? John Marzetti casserole? It’s the kind of dish that reminds me of chilly evenings in November, when the sun disappears before supper’s even ready and everyone’s just a little too quiet until they smell dinner in the oven.

We used to have it on Thursday nights when I was a kid. My mom would toss it together after work, still in her heels, her hair pinned up with one of those old metal clips. And somehow — even though we didn’t have much — that casserole felt like abundance. The bubbling cheese, the meaty sauce, the noodles pulling everything together… it tasted like love with a little crunch on the edges.

This isn’t fancy. It’s not delicate. But oh, it feeds your soul.

Why This One’s a Keeper

Just in case you’re new to Marzetti — here’s why you’ll want to keep this one tucked in your back pocket:

• Cheesy. Hearty. Saucy. (In all the right ways.)

• Feeds a crowd — or gives you lunch all week.

• No weird ingredients — just pantry staples and fridge basics.

• One pan, no stress — the kind of recipe that forgives a little.

• Old-school comfort — like the ones grandma made, but with your own twist.

The Ingredients — And a Few Notes From My Kitchen

Here’s what you’ll need, plus a few friendly suggestions in case you’ve got different things in your fridge.

• 2 cups rotini pasta – I like rotini because it grabs the sauce, but elbow macaroni or penne works just fine. Just don’t overcook it — remember, it’ll keep cooking in the oven.

• 1 lb ground beef – Use what you’ve got. Ground turkey or even lentils could work if you’re going meatless.

• 1/2 lb bulk Italian sausage – This is what gives the casserole that extra savory oomph. Mild or hot, both are good. Don’t skip it unless you have to.

• 1 small yellow onion, chopped – Sweet and mellow once it cooks down. Red onion works too.

• 1/2 lb white mushrooms, chopped – I know not everyone’s a mushroom fan, but they really melt into the sauce. My husband used to hate mushrooms — now he doesn’t even notice.

• 2 cloves garlic, minced – Or more, if that’s how your heart leans.

• 1 tablespoon Italian seasoning – If you don’t have it, just shake in some dried basil, oregano, and thyme.

• 1 can (15 oz) diced tomatoes + 1 can (15 oz) tomato sauce – Together, they make the perfect balance of chunky and smooth.

• 2 cups grated Italian cheese blend – Mozzarella, provolone, Parmesan… anything that melts well.

• 1 1/2 cups Cheddar cheese, grated – This adds a lovely sharp finish. Yes, Cheddar in an Italian-style dish. Just trust me.

• Salt and pepper, to taste – Don’t forget to season the meat while it’s cooking. That’s where the flavor starts.

Let’s Make Some Magic: Step-by-Step

This comes together without much fuss — the kind of thing you can start while you’re still finishing up a phone call or helping with math homework.

1. Get the oven going.
Preheat to 350°F. Grease a 9×13 baking dish. Butter, nonstick spray, whatever you like.

2. Boil the pasta.
Cook it just to al dente. You want it to have a little bite left. Drain and set aside.

3. Brown your meats.
In a big ol’ skillet, brown the beef and sausage over medium-high heat. Sprinkle with salt and pepper right away — don’t wait. That’s where the flavor starts building.

4. Add your veggies.
Once the meat is cooked, add in the chopped onion and mushrooms. Let them soften up for 4–5 minutes. Garlic goes in last — just a quick minute so it doesn’t burn.

5. Stir in your tomatoes and seasoning.
Pour in the diced tomatoes, tomato sauce, and Italian seasoning. Let it all simmer together for a couple minutes, then turn off the heat and let it cool slightly. This helps everything hold together better in the oven.

6. Time to layer.
Spoon just a bit of the sauce into the bottom of your baking dish — like a base coat. Add the cooked pasta, sprinkle the Italian cheese blend over it, then pour the rest of the sauce over the top.

7. Bake it covered.
Tightly cover the dish with foil. Bake for 45 minutes. Yes, really — that’s when all the flavors melt into each other and make magic.

8. Finish strong with Cheddar.
Remove the foil, sprinkle that Cheddar cheese over the top, and pop it back in the oven for 5–10 minutes until it’s bubbly and golden.

And now — you wait. This is the hardest part.

Want to Mix It Up?

Casseroles like this are more guideline than gospel. Here are a few ways to change it up, depending on what your week looks like:

• No meat? Use mushrooms and zucchini, maybe toss in some white beans. Still hearty. Still delicious.

• Want it spicy? Use hot Italian sausage or toss in some crushed red pepper flakes.

• Feeding picky eaters? Skip the mushrooms or blend the sauce for a smoother texture.

• Gluten-free? Use GF pasta and make sure your tomato products and cheese are labeled GF too.

You really can’t mess this up. Just taste as you go.

Leftovers? Oh, You’re in Luck.

Cool completely, then cover and store in the fridge for up to four days. Reheat a slice in the microwave or warm a whole pan in the oven at 300°F.

Freezes beautifully, too — either before baking (minus the Cheddar topping) or after. Wrap it well, label it, and stash it for up to three months. It’s a gift to your future self, truly.

Final Thoughts From My Kitchen to Yours

There’s something almost old-fashioned about this dish — and I mean that in the best way. It’s the kind of recipe that doesn’t try too hard. It just shows up, full of warmth, and asks nothing from you except a fork and a little time at the table.

If you end up making it, I’d love to hear how it went. Did your kids love it? Did you add your own twist? Recipes like this are meant to be shared — and tweaked — and loved for years.

Now go pour yourself something to sip while it bakes. You’ve earned it.

John Marzetti Casserole

Print Recipe Pin Recipe

Cook Time 1 minute min

Course Dinner, Main Course

Cuisine American, Midwestern

Ingredients

  

• 2 cups rotini pasta
• 1 lb ground beef
• 1/2 lb bulk Italian sausage
• 1 small yellow onion, chopped
• 1/2 lb white mushrooms, chopped
• 2 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 2 cups grated mixed Italian cheeses
• 1 1/2 cups Cheddar cheese, grated
• Kosher salt and freshly ground black pepper

Instructions

 

• Preheat oven to 350°F and grease a 9x13-inch baking dish with nonstick spray.
• Cook pasta according to package directions to al dente. Drain well and set aside.
• In a large skillet over medium-high heat, season ground beef and Italian sausage with salt and pepper, and cook until browned.
• Reduce heat to medium, and add onion and mushrooms. Cook until soft, 4-5 minutes. Add garlic and cook 1 minute more.
• Add Italian seasoning, diced tomatoes, and tomato sauce. Stir to combine and simmer for 1-2 minutes. Let cool for 10 minutes.
• Spread a small amount of sauce over the bottom of the prepared baking dish, then top with cooked pasta.
• Sprinkle Italian cheese over the pasta, followed by the remaining sauce.
• Cover dish tightly with foil and bake for 45 minutes.
• Remove foil and sprinkle Cheddar cheese over the top. Return to oven and bake until cheese is melted and bubbly, 5-10 minutes.

Notes

Let the casserole cool for 10 minutes before serving for easier slicing and best flavor.

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