Recipe

Johnny Marzetti

A classic Midwest-style pasta bake with beefy tomato sauce and a bubbly, golden cheese top.

By Matt Campbell

•

4.8

A baked Johnny Marzetti casserole in a ceramic baking dish with a golden, bubbly cheese top on a warm kitchen counter

Johnny Marzetti is the kind of casserole that understands the assignment. It is cozy, filling, and built for real life: weeknights, potlucks, and the nights you just want dinner to behave.

You get tender pasta, a savory beef and tomato sauce that tastes like it has been simmering longer than it actually has (thank you, marinara plus a little tomato paste), and a cheese layer that goes bubbly with crisp edges. It is simple. It is classic. And it is dangerously good the next day straight out of the fridge.

Bowls of dry pasta, shredded cheddar, diced onion, ground beef, and canned tomatoes arranged on a bright kitchen counter

Why It Works

Fast flavor, no weird ingredients: Marinara plus tomato paste, garlic, and a pinch of Italian seasoning do the heavy lifting.
Perfect texture: Slightly undercooked pasta finishes in the oven so it stays springy, not mushy.
Cheese that actually matters: A mozzarella and cheddar blend gives you both stretch and sharpness, plus those crispy corners.
Leftovers that reheat well: The sauce keeps everything moist, even after a couple days.

Pairs Well With

Storage Tips

Fridge: Cool completely, then cover the baking dish or transfer to airtight containers. Refrigerate up to 4 days (or follow your site guidelines).

Freezer: Freeze portions in airtight containers up to 3 months. For best texture, thaw overnight in the fridge before reheating.

Reheat: Microwave portions with a splash of water or broth loosely covered, 1 to 3 minutes. For bigger amounts, cover with foil and warm in a 350°F oven until hot and bubbling at the edges, about 20 to 30 minutes.

A glass meal prep container filled with leftover Johnny Marzetti pasta bake on a kitchen counter next to a lid

Common Questions

What is Johnny Marzetti?

Johnny Marzetti is a classic American baked pasta casserole, usually made with noodles, a meat-and-tomato sauce, and a generous cheese topping. It is often associated with Midwestern home cooking and potluck culture for a reason: it feeds a crowd and keeps everyone happy. You will also hear it tied to Columbus, Ohio and Marzetti family lore, which is part of its old-school charm.

Do I have to use ground beef?

Nope. Ground turkey, chicken, or Italian sausage all work. If you use sausage, taste your sauce before salting since sausage brings its own seasoning.

What pasta works best?

Traditionally you will see elbow macaroni, but penne, rotini, or medium shells are great too. Pick something that grabs sauce.

Can I make it ahead?

Yes. Assemble the casserole, cool the sauce first, then cover and refrigerate up to 24 hours. Since it is going into the oven cold, bake it covered for the first 20 minutes so it heats through, then uncover and bake 10 to 15 minutes more so the top browns and gets bubbly.

How do I keep it from drying out?

Two easy moves: cook the pasta just shy of al dente and do not skimp on sauce. If it still looks a little tight before baking, stir in a splash of broth or water.

Can I add vegetables?

Absolutely. Sauté sliced mushrooms or diced bell pepper with the onion, or stir in a couple handfuls of spinach at the end of simmering so it wilts into the sauce. Johnny Marzetti is not precious about this.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
Colander
Large skillet or Dutch oven
Wooden spoon or spatula
9x13-inch baking dish
Measuring cups and spoons
Foil (optional, for make-ahead or reheating)

I love recipes like Johnny Marzetti because they feel like a team sport. Pasta boiling over here, sauce building over there, cheese waiting on the sidelines like the final boss. It is also one of those forgiving dishes where you can use what you have without it turning into a whole situation. Different pasta shape? Fine. Extra mushrooms? Even better. A little more cheese because it has been that kind of day? Absolutely.

Johnny Marzetti

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 8

Ingredients

12 oz elbow macaroni (or penne, rotini)
1 tbsp olive oil
1 lb ground beef (85 to 90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 (24 oz) jar marinara sauce
1 (14.5 oz) can diced tomatoes, drained
1 tsp Italian seasoning
1/2 tsp kosher salt, plus more for pasta water
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
1 cup shredded mozzarella
1 cup shredded sharp cheddar
2 tbsp chopped parsley (optional, for serving)

Ground beef and diced onion browning in a wide skillet on a stovetop with a wooden spoon stirring

Instructions

Heat the oven. Preheat to 375°F. Lightly grease a 9x13-inch baking dish.
Boil the pasta. Bring a large pot of well-salted water to a boil. Cook pasta 1 minute shy of al dente (check the box time and subtract a minute). Drain and set aside.
Brown the beef. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until mostly browned, breaking it up as you go, about 5 to 7 minutes. If there is a lot of excess fat in the pan, carefully drain it off so the casserole does not turn greasy.
Add onion and garlic. Stir in diced onion and cook until softened, about 3 to 4 minutes. Add garlic and cook 30 seconds, just until fragrant.
Build the sauce. Stir in tomato paste and cook 1 minute. Add marinara, drained diced tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if using. Simmer 3 to 5 minutes, just to bring it together.
Combine. Add drained pasta to the sauce and stir until everything is evenly coated. If it looks too thick, splash in 2 to 4 tablespoons water or broth.
Assemble and cheese it. Pour into the baking dish. Sprinkle mozzarella and cheddar evenly over the top. (Tip: freshly shredded cheese melts a little smoother, but pre-shredded totally works on a weeknight.)
Bake. Bake uncovered until the edges are bubbling, the cheese is golden, and the center is heated through, about 20 to 25 minutes. For extra browning, broil 1 to 2 minutes at the end, watching closely.
Rest and serve. Let sit 5 to 10 minutes so it slices cleaner. Finish with parsley if you want. Serve hot and do not be surprised when people go back for seconds.