Johnny Marzetti Casserole
ounces of elbow macaroni
pound of ground beef
pound of mild Italian sausage
cup of onion- chopped
cup of green pepper, chopped
teaspoon of garlic, minced
teaspoon of oregano, dried
tablespoons of Worcestershire sauce
tablespoon of brown sugar
teaspoon of red pepper flakes, dried
teaspoon of garlic salt
ounces of diced tomatoes
ounces of tomato sauce
cups of Italian cheese blend, shredded
cups of sharp cheddar cheese, shredded
How to Make Johnny Marzetti Casserole
- Set the oven to 350 degrees to preheat.
- Cook the elbow macaroni according to the instructions provided on the packet or until it is al dente.
- Drain the pasta and let the cold water run through. Set the pasta aside.
- In a skillet, over medium heat, brown the cook the beef until it is brown and crumbly.
- Drain off the fat from the beef.
- Add onion, pepper, garlic, oregano, Worcestershire sauce, sugar, pepper flakes, and garlic salt into the beef. Cook and stir for almost 5 minutes until onion and garlic are soft.
- Add diced tomatoes and tomato sauce to the mixture and stir well.
- Take a large casserole dish, of almost 9 by 13 inches in size, and spray cooking oil to grease the dish.
- In the greased pan, spread the pasta and sprinkle some Italian cheese blend on top of it.
- Spread the meat sauce over the pasta and cheese layer.
- Using a foil, cover the pan and bake for around 45 minutes.
- Remove the foil and sprinkle some cheddar cheese on the casserole and bake again for 5 to 10 minutes until the cheese is melted.
- Johnny Marzetti Casserole is a dish from Columbus, Ohio.
- The popularity of the dish rose from the Johnny Marzetti Restaurant which was founded in 1896 and run by Teresa Marzetti.
The dish became famous for its salad dressings.