A Better Marzetti

Ed Mayfield


I found this on an Illinois' newspaper website and the story was that this recipe eminated from Johnny Marzetti's diner, wherever that was, but now defunct. This is a great tasting dish, easy to fix and feeds the masses. Can easily be cut in half for smaller crowds.


★★★★★ 4 votes

20 Min
1 Hr


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12 oz
rotini pasta
1 Tbsp
olive oil
celery ribs, chopped
onion, minced
green bell pepper, chopped fine
3 clove
garlic, minced
1 tsp
dried oregano
1/8 tsp
red pepper flakes
1 lb
lean ground beef
8 oz
sweet italian sausage, casing removed
1 can(s)
15oz tomato sauce
1 can(s)
14.5oz diced tomatoes
2 Tbsp
fresh parsley, chopped
2 c
sharp cheddar cheese, shredded
salt and pepper to taste

How to Make A Better Marzetti


  • 1Grease large baking dish and set aside. Pre-heat oven to 350F.
  • 2Prepare pasta according to instructions, drain and transfer to the baking dish.
  • 3Heat oil in large skillet over medium heat. Add celery, onion, bell pepper, salt and pepper to taste. Stir occasionally until softened, 5-7 minutes. Stir in garlic, oregano, pepper flakes and cook until fragrant, about 30 seconds.
  • 4Add beef and sausage, increase heat to medium-high and cook, breaking up clumps with a spoon until no longer pink, about 5 minutes. Stir in tomato sauce and diced tomatoes, bring to simmer and cook until flavors are blended about 3 minutes. Stir in parsley and season with more salt and pepper, if needed. Set aside, off heat.
  • 5Sprinkle 1 cup of cheese evenly over pasta, then pour meat mixture over top. Sprinkle remaining 1 cup of cheese on top of meat mixture.
  • 6Place the baking dish on a foil-lined baking sheet, cover with foil and bake for 45 minutes, until sauce is bubbling. Remove foil and bake 10 minutes more, until top is spotty brown. Cool 10 minutes before serving.

Printable Recipe Card

About A Better Marzetti

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: Italian

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