Johnny Marzetti Updated
Experience comfort food reimagined with "Johnny Marzetti Updated," a hearty and flavor-packed casserole perfect for weeknight dinners or family gatherings. This modern take on the classic Midwestern dish combines tender elbow macaroni with a rich, savory sauce made from ground beef, Italian sausage, and a medley of crushed tomatoes, garlic, and Italian seasoning. Layered with plenty of melted cheddar and mozzarella cheeses, this baked pasta masterpiece offers gooey, cheesy goodness in every bite. The addition of bell peppers, onions, and a dash of red pepper flakes provides a delightful kick, while a sprinkle of fresh parsley adds a touch of brightness. Ready in just an hour, this easy-to-make casserole serves six generously and is sure to become a new family favorite. Bake, serve, and savor the ultimate comfort food upgrade!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper
- 3 cloves, minced garlic
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1 tsp sugar
- 0.5 tsp red pepper flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp, chopped fresh parsley
- 2 tbsp olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the elbow macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 4-5 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and Italian sausage to the skillet. Cook, breaking up the meat with a wooden spoon, until browned and fully cooked, about 6-8 minutes. Drain off any excess fat.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, sugar, red pepper flakes, salt, and black pepper. Simmer the sauce for 10 minutes, allowing the flavors to meld.
In a large mixing bowl, combine the cooked macaroni, meat sauce, and half of the shredded cheddar and mozzarella cheeses.
Transfer the mixture into a greased 9x13-inch baking dish and spread it out evenly.
Sprinkle the remaining cheddar and mozzarella cheeses over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 59.0 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.3 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 603 mg | 46% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
