This Johnny Marzetti casserole is one of my favorites - it's cheesy, beefy, and just the right amount of carbs to satisfy cravings. Plus, it's super easy to make, which is always a bonus!
If you're looking for a new go-to comfort food dish, give this hearty dish a try. Like the crock pot steak and potatoes recipe, it's one of our favorite family dinners!
Next time this amazing Beef Stroganoff with Mushroom Soup, super cheesy and rich, we love this meal!

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Why you'll love this recipe
Don't you just love a cheesy hamburger casserole? They are hearty and family friend and easy to make. Love that!
✔️ It's an easy, one-dish meal that the entire family will enjoy.
✔️ This hearty comfort food meal is perfect for busy weeknights.
✔️ It's kid-friendly, even the picky eaters in your family will love this cheesy casserole.
Ingredients

For the exact measurements for the ground beef casserole, please refer to the printable recipe card at the bottom of this post.
- one pound ground beef, if you'd prefer substitute with ground turkey or chicken.
- onions
- green pepper, though you can certainly use a yellow, orange or red bell pepper too.
- Montreal Steak seasoning
- spaghetti sauce
- Rotel diced tomatoes and green chiles
- chili powder
- frozen corn
- macaroni pasta
- Italian cheese blend
Instructions

This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Preheat the oven to 350 degrees. Spray casserole dish with non-stick cooking spray, set aside.
- Bring a large pot of water to boil for the macaroni. Cook the macaroni to al dente, according to package instructions. Drain well.
- In a large skillet over medium heat, add the ground beef, diced onion and green peppers to the skillet. Season with steak seasoning and chili powder. Sauté until softened and the meat is no longer pink. Drain fat if desired.
- Place the meat mixture in a large mixing bowl. Add the frozen corn, past, canned diced tomatoes with chiles and spaghetti sauce. Mix the meat sauce and combine.
- Pour the mixture into a 9 x 13 inch casserole dish. Top with cheese. Cover with foil, bake for 30 minutes or hot and bubbly.
- Optional - Remove foil, place under broiler for 2 minutes or until cheese is golden brown. Top with sliced onions or parsley for serving.
Equipment
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- casserole dish
- large pot or dutch oven
- large skillet
- aluminum foil
FAQ's
The dish was created by Italian immigrant Teresa Marzetti in the early 1900s. It is named after her husband Johnny, who was the owner of the Marzetti restaurant, an Italian restaurant in Columbus, Ohio.
The main difference between the two dishes is that one is baked and another is typically made in a skillet on the stovetop.
Yes, you can use any shape of pasta your family prefers. I like to use elbow macaroni or egg noodles for this recipe.
Yes, brown all the ingredients and add them to the slow cooker for an easy meal that your entire family will enjoy.
Making this casserole even cheesier? You bet. Add an additional cup of shredded cheese and then add half of the cheese to the meat mixture and mix to combine. Add the rest of the cheese to the top of the casserole - yum!
Things to know
- Make sure to only cook the pasta to al dente. The pasta will continue cooking while in the oven.
- Brown the beef until it is no longer pink, and the onions and peppers are tender.
- I recommend spraying your baking dish well with nonstick cooking spray so that cleaning up is a breeze.
- If you are using lean ground beef, add a small amount of olive oil to your skillet to prevent the beef from sticking.

Variations
- Instead of an Italian cheese blend, you can use cheddar cheese or your family's favorite cheese for this recipe.
- Switch out the beef for Italian sausage or ground pork for a more Italian flavor.
- If you want to add extra vegetables to this recipe, you can add in diced tomatoes, mushrooms, or zucchini.
- If your family is not a fan of onion chunks in their food, you can use onion powder instead.
- Make a more mild version by swapping tomato sauce or tomato soup for Rotel in this recipe.
Storage
Refrigerate - The baked casserole will last in the fridge for 3-4 days. Be sure to store it in an airtight container to keep it fresh.
Freezer- I do not recommend freezing this casserole as the pasta can become mushy when reheated. However, if you don't mind the texture change, you can freeze this casserole for up to three months.
Reheat - to reheat, place the desired amount in a baking dish and cover with foil. Bake at 350 degrees until heated through. Or you can reheat single servings in the microwave at 50% for one to two minutes.

Related recipes
- Are you looking for a new family favorite casserole recipe? Then, you need to give this King Ranch Chicken Casserole recipe a try soon!
- Another couple super yummy ground beef dishes are is the John Wayne Casserole and the Hamburger Casserole Recipe - both are easy recipes and SO good!
- Hungry for TexMex? Be sue to give the Frito Pie Casserole a try real soon!
- Next time you are craving a tasty dish that is filled with comforting flavor, look no further than this Ultimate Chicken Noodle Casserole. It's one of the most popular pasta casseroles on the blog.
- If you are a fan of a classic pasta casserole using cream of mushroom soup, then you are going to love this Tuna Casserole Recipe!
- American Chop Suey - just like mama used to make! This is super yummy comfort food!
Serve with
- You can't have a cheesy pasta recipe like this one, without garlic bread. And, you can't get better garlic bread than this Air Fryer Garlic Bread recipe.
- If you are looking for a simple green salad that your whole family will love, then this Outback Wedge Salad recipe is the recipe for you.
- After a hearty meal like this pasta casserole, I like to serve a creamy dessert-like sweet Butterscotch Pudding recipe.
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Johnny Marzetti Recipe
Ingredients
- 1 pound lean ground beef
- 1 cup diced onions
- 1 green bell pepper diced
- 1 tablespoon Montreal Steak seasoning
- 24 ounces spaghetti sauce use your favorite brand!
- 10 ounces can of Rotel (diced tomatoes and green chiles)
- 2 teaspoon chili powder
- 2 cups frozen corn
- 2 cups dried macaroni style pasta
- 3 cups Italian cheese blend divided
- 1 sliced green onion for garnish
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Instructions
- Preheat the oven to 350 degrees. Spray casserole dish with non-stick cooking spray, set aside.
- Bring a large pot of water to boil for the macaroni. Cook the macaroni to al dente, according to package instructions. Drain well.
- In a large skillet over medium heat, add the ground beef, diced onion and green peppers to the skillet. Season with steak seasoning and chili powder. Sauté until softened and the meat is no longer pink. Drain fat if desired.
- Place the meat mixture in a large mixing bowl. Add the frozen corn, cooked pasta, canned diced tomatoes with chiles and spaghetti sauce. Mix well to combine.
- Pour the mixture into a 9 x 13 inch casserole dish. Top with cheese. Cover with foil, bake for 30 minutes or hot and bubbly.
- Optional - Remove foil, place under broiler for 2 minutes or until cheese is golden brown. Top with sliced onions or parsley for serving.
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