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Johnny Marzetti As Made By Marisel Salazar

This is the original hamburger casserole; a cheesy, beefy, and hearty pasta dish that dates back to the late 1800s. Created by Italian American Theresa Marzetti, the Johnny Marzetti was so popular it was served in school cafeterias and was the go-to dish at potlucks and community functions across the Midwest. It even made its way down to Panama. Add pimiento-stuffed olives give this dish a Latin American twist.

Total Time

1 hr 2 min

1 hr 2 min

Prep Time

15 minutes

15 min

Cook Time

47 minutes

47 min

Johnny Marzetti As Made By Marisel Salazar
Total Time

1 hr 2 min

1 hr 2 min

Prep Time

15 minutes

15 min

Cook Time

47 minutes

47 min

Johnny Marzetti As Made By Marisel Salazar

Ingredients

for 6 servings

  • 2 tablespoons vegetable oil, or olive oil, plus more for greasing
  • 1 teaspoon kosher salt, plus more for water
  • 12 oz egg noodle (360 g)
  • 1 lb ground beef (455 g), or pork
  • ¾ cup green bell pepper (75 g), diced
  • ½ cup yellow onion (85 g), chopped
  • 1 clove garlic, minced
  • 1 stalk celery, chopped
  • 1 can mushroom, drained
  • 1 jar pimento-stuffed green olives, drained
  • ½ teaspoon freshly ground black pepper
  • 1 can tomato sauce, (16 ounce - 450 g)
  • 1 can arturo sauce, or tomato soup (8 ounce 225 g)
  • 1 can tomato paste, (8 ounce 225g)
  • 2 cups cheddar cheese (250 g), divided

Nutrition Info

  • Calories 737
  • Fat 48g
  • Carbs 32g
  • Fiber 13g
  • Sugar 9g
  • Protein 44g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with vegetable oil.
  2. Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain.
  3. While the noodles cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking up into small pieces, until beginning to brown, 5–7 minutes.
  4. Reduce the heat to medium and add the green pepper, onion, garlic, celery, mushrooms, olives, salt, and pepper. Cook, stirring often, until the vegetables begin to soften and the meat is no longer pink, about 10 minutes.
  5. Add the tomato sauce, Arturo sauce, and tomato paste and stir to combine.
  6. Remove the pan from the heat and stir in the cooked noodles and 1 cup shredded cheddar cheese, mixing well. Transfer to the prepared baking dish, spreading evenly, and top with the remaining cup of shredded cheese.
  7. Bake for 30–45 minutes, or until hot and bubbly around the edges. Serve immediately.
  8. Enjoy!
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