The Original Johnny Marzetti (Ground Beef and Pasta Casserole) from 1910-ish!

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in calories.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: American cheese

Reduced-fat cheddar lowers calories while maintaining flavor.

tomato sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher and lower in preservatives.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: string cheese

Part-skim mozzarella reduces fat while still melting well.

Heat 3 tablespoons of olive oil in a large skillet over medium heat for about a minute.

Add 1 large chopped onion (about 3 cups) to the skillet; cook until translucent, about 3 minutes.

Add 3 cups of sliced mushrooms to the skillet; stir and cook for another 5 minutes until mushrooms have cooked down.

Add 2 pounds of ground beef to the skillet, crumbling it as you go; cook until completely browned, with no pink remaining.

Do not drain the fat from the skillet; turn off the heat and move the skillet off the heat source.

Add 3.5 cups of tomato sauce (one 29-ounce can) to the beef mixture and stir to combine.

Add 2.5 cups of shredded cheddar cheese to the mixture and mix until well incorporated.

Pour the mixture into a well-greased 9x13 baking dish.

Add 1 pound of cooked elbow macaroni to the baking dish, stirring it into the mixture.

Top with 1 cup of shredded cheddar cheese.

Bake in a preheated oven at 350°F for about 40 minutes.

Check the dish after 40 minutes; it should be brown and bubbly.

Cooking Techniques

Equipment Needed

Spice Level: