John Marzetti Casserole
Rotini, seasoned beef and Italian sausage simmer with tomatoes, then bake under layers of Italian and Cheddar cheeses in a 9x13 casserole.
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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.
Nutrition
Serving: 1servingsCalories: 615kcalCarbohydrates: 43gProtein: 30gFat: 39gSaturated Fat: 15gTrans Fat: 0.2gCholesterol: 110mgSodium: 700mgFiber: 3gSugar: 7g