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A serving of baked rotini with ground beef, sausage and tomato sauce under melted Cheddar on a plate

Johnny Marzetti Casserole

Johnny Marzetti casserole: ground beef and mild Italian sausage in a tomato sauce with onion, mushrooms, garlic and Italian seasoning, layered with rotini and an Italian cheese blend, topped with sharp Cheddar and baked at 350°F. Serves 8.
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Prep Time 25 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 515 kcal

Ingredients
  

  • 2 cups rotini pasta dry
  • 1 pound ground beef
  • 1/2 pound Italian sausage ground, mild
  • 3/4 cup onion diced
  • 1/2 pound white mushrooms washed and chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon Italian seasoning
  • 1 can diced tomatoes 15 ounces
  • 1 can tomato sauce 15 ounces
  • 1/2 teaspoon sugar white
  • 2 cups Italian cheese blend shredded
  • 1 1/2 cups sharp Cheddar cheese shredded

Instructions
 

  • Heat the oven to 350°F and grease a 9x13-inch baking dish.
  • Cook the rotini in boiling water according to the package directions, stopping at a firm al dente because it cooks again in the oven. Drain, rinse under cold water to stop the cooking and set aside.
  • Cook the ground beef and Italian sausage in a large skillet until browned and cooked through (ground meat reaches 160°F). Drain the grease, keeping about 1 tablespoon in the pan, and move the meat to a bowl.
  • Cook the onion and mushrooms in the skillet grease until soft. Add the garlic and sauté for 2 to 3 minutes.
  • Stir in the Italian seasoning, diced tomatoes, tomato sauce and sugar. Simmer briefly, then stir the meat back in and take the pan off the heat.
  • Spread a little of the meat sauce over the bottom of the dish, then top with the pasta.
  • Sprinkle the Italian cheese blend over the pasta, then pour the rest of the meat sauce over the top.
  • Cover the dish and bake for 45 minutes, or until the casserole is bubbling.
  • Uncover, sprinkle the Cheddar over the top and bake again until the cheese is melted and bubbling and the center reaches 165°F.
  • Let the casserole sit for 5 to 10 minutes to set, then spoon it onto plates.

Notes

Refrigerate leftovers within 2 hours in shallow covered containers and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat covered to 165°F; not in a slow cooker.

Nutrition

Serving: 1servingCalories: 515kcalCarbohydrates: 26.5gProtein: 31.5gFat: 32gSodium: 898mgFiber: 3.2gSugar: 5.7g
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