Yumizetti Johnny Marzetti
Discover the ultimate comfort food with Yumizetti Johnny Marzetti, a hearty baked pasta casserole brimming with timeless flavors. This Midwest-inspired dish combines tender elbow macaroni, sautéed ground beef, and a rich, savory tomato sauce infused with garlic, onions, bell peppers, and aromatic herbs like oregano and basil. Layered with gooey cheddar and mozzarella cheese, then baked to golden perfection, it’s a cheesy, crowd-pleasing favorite that’s perfect for family dinners or potlucks. Ready in just an hour, this easy-to-make comfort classic delivers a satisfying, homey meal with every bite. Keywords: baked pasta casserole, Johnny Marzetti recipe, easy family dinner, cheesy comfort food.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 1.5 lbs ground beef
- 1 yellow onion
- 1 green bell pepper
- 3 garlic cloves
- 28 oz canned diced tomatoes
- 15 oz tomato sauce
- 6 oz tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tbsp granulated sugar
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp olive oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions. Drain and set aside.
While the pasta is cooking, finely dice the onion and green bell pepper, and mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for 1 more minute until fragrant.
Add the ground beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks. Drain off excess grease.
Stir in the canned diced tomatoes (with their juices), tomato sauce, and tomato paste. Mix until combined.
Add oregano, basil, sugar, salt, and black pepper to the skillet. Stir well, reduce the heat to low, and let it simmer for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked macaroni with the meat sauce. Mix until the pasta is evenly coated.
Pour half of the pasta mixture into the prepared baking dish. Sprinkle 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese evenly over the layer.
Add the remaining pasta mixture on top, spreading it out evenly, and then top with the remaining shredded cheddar and mozzarella cheeses.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
5953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.3 g | 412% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 876 mg | 292% | |
| Sodium | 8657 mg | 376% | |
| Total Carbohydrate | 476.4 g | 173% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 97.7 g | ||
| Protein | 307.7 g | 615% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 3911 mg | 301% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 6494 mg | 138% | |
*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.
