Johnny Marzetti

An American Casserole from Ohio

by Becky Morrow

Johnny Marzetti is a dish that brings warmth and nostalgia my family's dinner table, especially on chilly Midwestern nights. This hearty casserole made with ground beef, tomatoes, cheese, and pasta is the ultimate comfort food. The dish has a special place in our heart, not just because of it is delicious but also because of its Ohio roots. My grandparents' family is from Ohio, and for us, making Johnny Marzetti is more than just cooking a meal; it’s carrying on a tradition.

The dish traces its origins back to Teresa Marzetti, an Italian immigrant who moved to Ohio in the late 1800s. Teresa opened a restaurant and served a baked pasta dish that quickly became a favorite among diners. She named it after her brother-in-law, Johnny Marzetti, and by the 1920s, the casserole had gained widespread popularity.

While this is a beloved family receipe, I will be folloing Kylie Perrotti's receipe on the Tried and True website.

Ingredients

2 pounds ground beef

16 ounces elbow macaroni

1 tablespoon oil

1 yellow onion (peeled and diced)

2 red bell peppers (trimmed, seeded, and diced)

8 ounces baby bella mushrooms (diced)

6 cloves garlic (peeled and minced)

1 red Fresno chili pepper (cut and minced, or use crushed red pepper)

2 tablespoons butter

1 teaspoon dry thyme

1 teaspoon paprika

1 teaspoon sweet bell pepper flakes optional

1 tablespoon tomato paste

2 12- ounce jars ricotta tomato sauce or use 2 15-ounce cans tomato sauce

1 15- ounce can diced tomatoes

8 ounces shredded cheddar cheese

8 ounces shredded Italian cheese blend

1 teaspoon sugar optional

¼ cup fresh parsley (minced)

Salt and pepper to taste optional

Directions

Brown the beef, then set aside to drain on paper towels. Cook pasta elbows according to package directions

Now we will cook the aromatics. Add oil if needed. Add diced onion, diced mushrooms, and diced bell peppers. Cook until liquid released from mustroom, about 10-15 minutes. Add minced garlic and minced chili pepper, then cook for 1 minute. Add salt and pepper to taste.

Melt butter into pot and add spices. Add tomato paste and stir in spices. Cook for 2 minutes. Add some reserved pasta water and stir until smooth sauce forms.

Add together ground beef, cooked pasta elbows, half of the cheese, tomato sauce, can of diced tomatoes, and add sugar (optional). Season with salt and pepper as needed. Turn off heat.

Place all of this into a casserole dish, top with the remaining cheese. Bake for 25 minutes. Broil the casserol for 2-3 minutes to brown the cheese (optional). Let stand for 5 minutes before serving.

Prepare

Ingredients

Directions