Recipe By KC
Published Apr 2nd
Johnny Marzetti Casserole
Prep 30m Cook 1h 10m Additional 15m Ready In 1h 55m
Servings 6 servings Calories 648.3

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.

Recipe Ingredients

  • 8 ounces rotini pasta
  • 1 pound ground beef
  • ½ pound bulk mild Italian sausage
  • ¾ cup chopped onion
  • ¼ cup chopped celery
  • 1 clove garlic, minced
  • 1 tablespoon minced green bell pepper
  • salt and pepper to taste
  • 1 (14.4 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 cups shredded Italian cheese blend
  • 1 ½ cups shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 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. 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. 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.

Nutrition Facts

  • Calories 648.3
  • Carbohydrate 39.7 g
  • Cholesterol 120.1 mg
  • Fat 36.6 g
  • Fiber 3.3 g
  • Protein 40.2 g
  • Saturated Fat 18.7 g
  • Sodium 1331.6 mg
  • Sugar 6.8 g


  1. ok on my family weekday menu board under Monday I wrote "Pasta Bake". Yeah I renamed this dish cause....well just cause Tuesday had Zuppa Toscana next to it! Just the facts Ma'am! Anyway today is Thursday and I just finished the LAST bite of "Pasta Bake". Everyone. Put. Down. The. Hamburger. Helper. Boxes. For the - Read more ...
  2. 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 - Read more ...
  3. 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.
  4. 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 - Read more ...
  5. 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.
  6. 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.
  7. 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 - Read more ...
  8. 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!
  9. This recipe is absolutely delicious! The only thing I did differently was I used penne pasta instead of rigatoni and shredded Italian blend cheeses instead of cheddar. Although it's great fresh it's even better the next day!!!!!!!!!!!