Johnny Marzetti was a popular Midwest dish back in the 1950s—well before my time. I grew up in the ’70s, but for some reason, my mom never made it for us. The first time I tried it, I was in my thirties, and I instantly wished it had been a staple in our dinner rotation growing up—it’s that tasty! My kids loved the creamy, beefy, comforting flavors, so it quickly became a regular on our table.
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Johnny Marzetti (Midwest Comfort from the 1960s)
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Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
1 tsp Italian seasoning
12 oz elbow macaroni
1 1/2 cups shredded cheddar cheese
Salt and pepper to taste
Directions
- Preheat oven to 350°F.
- Cook macaroni according to package directions; drain.
- In a large skillet, cook ground beef, onion, and garlic over medium heat until browned.
- Stir in tomato sauce, diced tomatoes, and Italian seasoning; simmer for 10 minutes.
- Combine with cooked pasta and mix well.
- Transfer to a greased baking dish and top with cheese.
- Bake for 25 minutes until cheese is melted and bubbly.
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