Johnny Marzetti Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">450g lean ground beef</li><li class="ingredients-single-item">225g elbow macaroni</li><li class="ingredients-single-item">1 large onion, diced</li><li class="ingredients-single-item">1 green bell pepper, diced</li><li class="ingredients-single-item">2 stalks celery, finely chopped</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">400g canned diced tomatoes</li><li class="ingredients-single-item">350ml tomato sauce</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">½ tsp dried thyme</li><li class="ingredients-single-item">225g sharp cheddar cheese, grated</li><li class="ingredients-single-item">100g mozzarella cheese, grated</li><li class="ingredients-single-item">50g Parmesan cheese, grated</li><li class="ingredients-single-item">Salt and black pepper to taste</li><li class="ingredients-single-item">¼ tsp red pepper flakes (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm x 33cm (9x13-inch) baking dish</li><li class="equipment-single-item">Large skillet</li><li class="equipment-single-item">Large pot for cooking pasta</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Lightly grease a 23cm x 33cm baking dish with cooking spray or a touch of olive oil. This preparation ensures your casserole won't stick and allows for easy serving later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring a large pot of generously salted water to a rolling boil. Cook the elbow macaroni for 2 minutes less than the package directions indicate (it should be quite al dente). Proper undercooking at this stage prevents the pasta from becoming mushy during baking. Drain well and toss with a small drizzle of olive oil to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and celery. Sauté for 5-6 minutes until the vegetables soften and the onions become translucent but not browned. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the ground beef to the vegetable mixture, breaking it up with a wooden spoon. Cook until no pink remains, about 6-8 minutes. The beef should be browned and crumbly. If there's excess fat, carefully drain it off while retaining the flavors developed in the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the diced tomatoes, tomato sauce, and tomato paste. The paste helps thicken the sauce and intensifies the tomato flavor. Add the dried oregano, basil, and thyme. Season with salt, black pepper, and red pepper flakes if using. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Remove the meat sauce from heat and carefully fold in the cooked pasta. The pasta will continue absorbing liquid as it bakes, which is why we undercook it initially. Mix gently but thoroughly to ensure the pasta is evenly coated with sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer half of the pasta-meat mixture to your prepared baking dish, spreading it in an even layer. Sprinkle half the cheddar and half the mozzarella over the mixture. Add the remaining pasta-meat mixture on top, creating a second layer.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Top the casserole with the remaining cheddar and mozzarella, then sprinkle the Parmesan cheese over everything. The combination of different cheeses creates a complex flavor and perfect melting texture. The Parmesan adds a lovely golden crust when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the dish with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake covered for 25 minutes. This allows the flavors to develop while preventing the top from browning too quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the foil and continue baking for an additional 15-20 minutes until the cheese is bubbly and developing golden brown spots. Watch carefully during the final minutes to achieve the perfect level of browning.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once done, remove from the oven and let the casserole rest for 10-15 minutes before serving. This resting period is crucial as it allows the molten ingredients to set slightly, making it easier to portion and ensuring you don't burn your mouth on the first bite.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm, garnished with additional fresh herbs if desired. The casserole reheats beautifully and can be frozen in individual portions for up to 3 months. If freezing, cool completely before wrapping tightly and storing.</li></ol>