Johnny Marzetti is an Ohio recipe which combines macaroni pasta with a ground beef tomato sauce, baked in a casserole and topped with cheese.
(Originally published 7/5/2020 and updated for content 6/3/2025)
If you like this recipe, check out my Conchiglioni Pasta next!
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Who is Johnny Marzetti?
I actually did not grow up with my Mom making this classic American (specific to Ohio) recipe for family dinner. Maybe it’s because I am not Italian? The Italian restaurant where this recipe originated was located in Columbus, Ohio. The owner was an Italian immigrant and she named the dish after her brother-in-law, Johnny Marzetti. The combination is very familiar. Pasta mixed with a ground beef tomato sauce and topped with melted cheese. I use a couple of non-traditional ingredients to really punch up the flavor of my sauce. And make sure the baked pasta isn’t dry. I hope you enjoy my version of this classic recipe.
More hearty casserole recipes
Ingredients for easy Johnny Marzetti recipe
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- Ground Beef – This is a hearty casserole filled with two pounds of beef, so be sure and use a high quality ground chuck or ground sirloin.
- Onion – Finely chop a sweet or yellow onion for this recipe. If you’d like more color and vegetables, add some green bell pepper along with the diced onion.
- Crushed Tomatoes – Helps to form the meaty tomato sauce.
- Beef Broth – Helps to keep the pasta from drying out.
- Butter – I like the flavor of butter in casseroles. You could choose to use olive oil intead.
- Garlic – I like my pasta dishes garlicky. Add more or less to your own taste. I prefer fresh garlic intead of garlic powder in this recipe.
- Chili Garlic Sauce – Adds a little sweetness and kick to the sauce. A good replacement for this ingredient is Worcestershire sauce.
- Sugar – I like a sweeter tomato sauce to balance the sharp cheddar cheese. But you could omit the sugar. It’s your preference.
- Oregano
- Salt
- Elbow Macaroni Pasta – This is the traditional shape for an American goulash like this. But any corkshaped or twisted pasta will do.
- Cheddar Cheese – I like using a full flavor cheddar, like sharp or extra sharp. Also shredded your own cheese makes it melt better.
Instructions
Cook the meat sauce in a large skillet. And cook the pasta to al dente in a large pot filled with salty water. Drain the pasta and stir it together with the meat sauce. Add the sauced pasta to a casserole dish. Top it with plenty of shredded cheddar cheese. Bake until the cheese is melted.
For full list of ingredients and more detailed instructions, scroll to the bottom for my free printable recipe card.
Serving suggestions
I have a recipe for the best garlic bread! I’d also suggest my popular (and another copycat recipe) Lou Malnati’s Salad to serve alongside this other Italian restaurant favorite! And my Strawberry Tiramisu would be perfect for dessert.
Storage directions
Store any cooked casserole in an airtight container in your refrigerator for up to three days or in your freezer for up to 30 days.
Kitchen tools
- I use a non-stick, very large sauté pan to cook my sauce
- Use 90% lean ground sirloin for this recipe
- Brand of chili garlic sauce I use
- Bake the dish in a very large casserole
Johnny Marzetti
Ingredients
- 16 oz macaroni pasta
- 2 lbs ground sirloin
- 2 tbsp butter
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 1 tbsp sugar
- 1 1/2 tsp salt
- 1 tsp oregano
- 2 28 oz cans crushed tomatoes
- 1 cup beef broth
- 2 tbsp chili garlic sauce
- 4 cups sharp cheddar cheese shredded
Instructions
- In a large sauté pan, melt the butter over medium heat. Add the onion and cook until starting to soften, about 5 minutes.
- Add the ground sirloin. Break up the meat and cook until no longer pink.
- Stir in the garlic and cook for about one minute, until fragrant.
- Stir in the sugar, oregano, salt, crushed tomatoes, beef broth and chili garlic sauce. Bring to a simmer. Stir well.
- Cover the pan and allow to gently simmer while the pasta is cooking.
- Preheat an oven to 350 degrees F.
- Cook the macaroni pasta according to package directions. Drain the pasta.
- Stir the cooked pasta into the meat sauce.
- Spread the macaroni and sauce evenly in a large casserole dish.
- Top the pasta with the shredded cheddar cheese.
- Bake the casserole in the oven for about 45 minutes, until hot and the cheese is melted.
Nutrition
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More recipes inspired by school cafeterias
italian immigrant teresa marzetti, marzetti’s restaurant, ohio state, ohio history central, grade school, elementary school, high school, american chop suey, john marzetti, t. marzetti company, marzetti family of columbus, home kitchen, church suppers, penne pasta, egg noodles, salad dressings, hamburger casserole, ground beef casserole
Kushigalu says
What a great casserole dish is this. Love the combination of flavors. Something new to try for dinner
foodtasticmom says
Enjoy!
Irina says
I have never heard about such a macaroni pasta recipe, but it sounds incredible. Bookmarking!
foodtasticmom says
Glad to hear it. Thanks!
Emily Liao says
This pasta bake was delicious! Loved the flavor combination of cheese and the beefy tomato sauce.
foodtasticmom says
Thanks Emily, glad you enjoyed.
Tara says
Oh wow! I hadn’t heard of Johnny Marzetti before. Such a wonderful combination of flavors in the casserole and I love how easily it comes together.
foodtasticmom says
A similar dish is known as goulash in other parts of the country. It’s easy and comforting.
Cindy says
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!!
foodtasticmom says
This makes me happy. So glad you enjoyed making this with your kids and that the recipe will be on repeat!