Johnny Marzetti Casserole
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.
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.
- 1 pound ground beef
- salt and pepper to taste
- 3/4 cup chopped onion
- 1/4 cup chopped celery
- cheese
- 15 ounce can tomato sauce
- 8 ounces rotini pasta
- 1/2 pound bulk mild italian sausage
- 1 clove garlic minced 1 tablespoon minced green bell peppe
- 14.4 ounce can diced tomatoes
- 2 cups shredded italian cheese blend
- 1 1/2 cups shredded sharp cheddar
- Carbohydrate 33.6111426803258 g
- Cholesterol 110.072135266667 mg
- Fat 30.6916360239902 g
- Fiber 4.57793006568292 g
- Protein 36.5749694950326 g
- Saturated Fat 16.3465562266938 g
- Serving Size 1 1 Serving (251g)
- Sodium 300.800903777454 mg
- Sugar 29.0332126146429 g
- Trans Fat 2.70908831013874 g
- Calories 559 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.
Tracing the Origins of a Midwest Classic
Originating in central Ohio during the early twentieth century, this baked pasta dish is a staple of mid-century American comfort food. Named after a Columbus restaurant proprietor, traditional versions combine ground meat, tomato sauce, and cheese over pasta. Unlike Italian baked ziti which often utilizes ricotta, this style relies on a layered structure where melted cheeses intermingle directly with a thick meat sauce.Managing Starch and Moisture
Cooking the rotini strictly to al dente, specifically between six and eight minutes, prevents the noodles from becoming mushy during the secondary baking phase. Rinsing the drained pasta under cold water halts the residual carryover cooking immediately. Letting the assembled casserole rest for ten minutes after baking allows the internal juices to settle, ensuring clean slices rather than a loose scramble on the plate.Building Flavor Through Layering
Browning both ground beef and mild Italian sausage creates a savory foundation that simple beef lacks. Adding onions, celery, garlic, and green bell peppers directly into the rendered meat fat extracts their aromatic compounds before the canned tomatoes go into the pan. Spreading the pasta on the bottom with an initial layer of Italian cheese blend creates a protective barrier that keeps the noodles from absorbing excess liquid and losing their structural integrity.
