marzetti by maggie

Name: Marzetti by Maggie
Prep time: 40 min
Cook time: 35 min
Yield: 6
Cuisine: American
Ingredients: 4 ounce(s) pasta of your choice (elbow, egg noodle, etc); 1/2 pound(s) lean ground beef; 1/2 pound(s) sweet Italian sausage (mild or spicy); 1 cup(s) sliced fresh mushrooms; 1/2 cup(s) chopped onion (yellow or white); 1/3 cup(s) chopped green bell pepper; 1/2 cup(s) chopped celery; 2 teaspoon(s) minced garlic, plus more to taste; 1/2 cup(s) chopped fresh tomatoes; 24 ounce(s) pasta sauce; 1/4 cup(s) frozen peas; 1/4 cup(s) whole kernel corn (canned or frozen); 1 teaspoon(s) Italian seasoning; 1/4 teaspoon(s) oregano; pinch salt; pinch black pepper; 2 tablespoon(s) grated Parmesan cheese; 1 cup(s) shredded cheese (cheddar, mozzarella, jack or a combination), divided; 5 pimento stuffed green olives, thinly sliced; 1 - 2 tablespoon(s) snipped chives

12 Pinches 2 Photos

Maggie M

In The Kitchen, OH

Updated on Mar 18, 2024

This is my take on the Johnny Marzetti which is a casserole that is very suitable for pot luck dinners. We took the basic recipe and altered a few things, added a few things and found that we enjoy the result of those changes. It's a warm and comforting casserole. Most of the time we make it with egg noodles but elbow macaroni works really well too. Serve it hot with some nice crusty garlic bread, a side salad and maybe even a glass of wine and you've got a great meal!

Rate

prep time 40 Min

cook time 35 Min

method Bake

yield 6 serving(s)

Ingredients

4 ounces pasta of your choice (elbow, egg noodle, etc)
1/2 pound lean ground beef
1/2 pound sweet Italian sausage (mild or spicy)
1 cup sliced fresh mushrooms
1/2 cup chopped onion (yellow or white)
1/3 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic, plus more to taste
1/2 cup chopped fresh tomatoes
24 ounces pasta sauce
1/4 cup frozen peas
1/4 cup whole kernel corn (canned or frozen)
1 teaspoon Italian seasoning
1/4 teaspoon oregano
pinch salt
pinch black pepper
2 tablespoons grated Parmesan cheese
1 cup shredded cheese (cheddar, mozzarella, jack or a combination), divided
5 pimento stuffed green olives, thinly sliced
1 - 2 tablespoons snipped chives

How To Make marzetti by maggie

Step 1

Preheat the oven to 350 degrees F. Spray an 8x8 or 7x11 baking dish and set aside.

Step 2

Cook pasta just until barely al dente. (You will be baking this for a while and you don't want mushy pasta.) Drain, rinse and set aside.
Step 3

In large pot, cook the ground beef, sweet Italian sausage, mushrooms, onion, bell pepper, and celery until meat is done and veggies are tender. Drain well then return to pot.
Step 4

Stir in the garlic and cook over low heat for 2 minutes. Add the fresh tomatoes, pasta sauce, peas and corn. Stir and remove from heat.
Step 5

Spread cooked pasta evenly over the bottom of the prepared baking dish. Sprinkle the seasonings directly on top of the pasta then sprinkle the grated Parmesan evenly. Sprinkle half of the shredded cheese over the pasta then pour all of the meat sauce over top.
Step 6

Cover and bake for 20 - 25 minutes or until bubbling. Remove the cover and sprinkle the remainder of the shredded cheese evenly on top of the casserole.
Step 7

Place the sliced green olives and snipped chives on top of the cheese. Return to oven and bake until cheese is melted - 5 - 9 minutes. Remove from oven and allow to rest for 10 minutes before serving.
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