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Casseroles >  Entrees >  United States >  Johnny Marzetti Casserole >

 

Johnny Marzetti Casserole

• 1 pkg. (8 oz.) Rotini (corkscrew) pasta

• 1 LB ground beef

• 1/2 LB bulk mild Italian sausage

• 3/4 C onion, chopped

• 1/4 C celery, chopped

• 1 clove garlic, peeled & minced

• 1 TBS green bell pepper, minced

• Salt & black pepper to taste

• 1 can (14.5 oz.) diced tomatoes

• 1 can (15 oz.) tomato sauce

• 2 C Italian cheese blend, shredded

• 1-1/2 C sharp cheddar cheese, shredded

• Aluminum foil

Preheat oven to 350-degrees F. Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about six to eight minutes. Drain; set aside. In a skillet, cook ground beef and sausage until completely browned and crumbled, about seven to ten minutes. Add onion, celery, garlic and green bell pepper; continue to cook and stir for another five minutes. Season with salt and black pepper to taste. Remove skillet from heat; stir in diced tomatoes and tomato sauce. Allow to cool for about five minutes. Lightly grease a large casserole dish. Spread cooked pasta on the bottom of dish; sprinkle Italian cheese blend over pasta. Pour meat mixture over pasta and cheese. Cover dish with heavy aluminum foil. Bake for forty-five minutes; remove foil and sprinkle shredded cheddar cheese over casserole evenly. Continue baking until cheddar cheese melts, about five minutes. Allow to cool for about ten minutes before serving.

 

History Note: Johnny Marzetti Casserole originated in Columbus, Ohio around 1896. The dish was created by Teresa Marzetti, owner of Marzetti's Italian Restaurant at Woodruff Avenue and High Street. She named the casserole after her brother-in-law, Johnny Marzetti.

 

*Johnny Marzetti Casserole image (C) Mark Shaw (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.

 

Related Link:

Food Fare Culinary Collection: American Food & Culture

 

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