The Johnny (Tony) Marzetti Casserole, 1950s
The Johnny (Tony) Marzetti Casserole, 1950s
Ingredients
For the Casserole
- 2 cups elbow macaroni, uncooked
- 1 pound ground beef, 80/20 lean
- 1 onion, medium, chopped
- 1 green bell pepper, medium, chopped
- 2 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 can canned tomato sauce, 8 ounce
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups cheddar cheese, shredded, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
⏱️ 8 min
- 4
Add the chopped onion and green bell pepper to the skillet with the beef. Cook until softened, about 5-7 minutes.
⏱️ 7 min
- 5
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min
- 6
Pour in the diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min
- 7
Stir the cooked macaroni into the beef and tomato mixture. Add 1 1/2 cups of the shredded cheddar cheese and stir until well combined and the cheese is melted.
⏱️ 3 min
- 8
Transfer the macaroni and beef mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
⏱️ 2 min
- 9
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
⏱️ 25 min•🌡️ 375
- 10
Remove from oven and let stand for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Johnny (Tony) Marzetti Casserole, 1950s
For the Casserole
- 2 cups elbow macaroni, uncooked
- 1 pound ground beef, 80/20 lean
- 1 onion, medium, chopped
- 1 green bell pepper, medium, chopped
- 2 cloves garlic, minced
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 1 can canned tomato sauce, 8 ounce
- 1/2 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 cups cheddar cheese, shredded, divided
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
In a large skillet or Dutch oven, brown the ground beef over medium-high heat, breaking it up with a spoon. Drain off any excess grease.
⏱️ 8 min - 4
Add the chopped onion and green bell pepper to the skillet with the beef. Cook until softened, about 5-7 minutes.
⏱️ 7 min - 5
Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 1 min - 6
Pour in the diced tomatoes (undrained), tomato sauce, beef broth, Worcestershire sauce, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 10 min - 7
Stir the cooked macaroni into the beef and tomato mixture. Add 1 1/2 cups of the shredded cheddar cheese and stir until well combined and the cheese is melted.
⏱️ 3 min - 8
Transfer the macaroni and beef mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
⏱️ 2 min - 9
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden.
⏱️ 25 min•🌡️ 375 - 10
Remove from oven and let stand for 5 minutes before serving.
⏱️ 5 min