Oven-Baked Johnny Marzetti

👩‍🍳 Instructions

Step 1: Prepare the Baking Dish

Preheat the oven to 350°F (175°C). Lightly grease a 2- to 3-quart casserole dish and set it aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the elbow macaroni until it’s just slightly under al dente, about 1–2 minutes less than the package directions. Drain well and set aside.

Tip: Slightly undercooking the pasta helps prevent it from becoming too soft while baking in the sauce.

Step 3: Brown the Beef

While the pasta cooks, heat a large skillet over medium-high heat. Cook the ground beef until fully browned, breaking it into small crumbles as it cooks. Drain any excess grease.

Stir in the tomato pasta sauce and let the mixture simmer for 2–3 minutes. Season with salt and pepper if desired.

Step 4: Combine the Ingredients

In a large bowl or the pasta pot, mix the cooked macaroni with the beef and sauce mixture. Add 2 cups of the shredded cheddar cheese and stir until everything is evenly combined.

Step 5: Assemble the Casserole

Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.

Step 6: Bake and Serve

Bake for 25–30 minutes, or until the casserole is bubbling around the edges and the cheese is fully melted with light golden spots on top.

Let the casserole rest for 5–10 minutes before serving to allow it to set. Scoop onto plates and enjoy while warm.