Real Recipes From Real Home Cooks ®

marzetti by maggie

Recipe by
Maggie M
In The Kitchen, OH

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!

yield 6 serving(s)
prep time 40 Min
cook time 35 Min
method Bake

Ingredients For marzetti by maggie

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

How To Make marzetti by maggie

  • 1
    Preheat the oven to 350 degrees F. Spray an 8x8 or 7x11 baking dish and set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.