There is a category of weeknight dinner that asks almost nothing of you and delivers something that tastes considerably more involved than the effort warranted. This oven-baked casserole — a streamlined take on the classic Midwestern church-supper dish known as Johnny Marzetti — belongs squarely in that category. The method is genuinely simple: raw elbow macaroni goes into the bottom of a baking dish, browned ground beef goes on top, canned diced tomatoes and tomato sauce are poured over everything, cheese goes on top, and then the whole thing bakes covered until the pasta has cooked directly in the sauce and absorbed all of its tomato flavor. No boiling pasta separately. No making a sauce. One pan, four ingredients, about an hour in the oven, and what comes out is a bubbling, cheesy, completely satisfying casserole that tastes like it has been simmering all afternoon.
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The no-boil method is the key detail that makes this recipe so practical. Dry pasta baked in sauce absorbs the tomato liquid as it cooks, which means the pasta ends up with tomato flavor cooked into every bite rather than sitting under a sauce added afterward. The result has the comforting, cohesive quality of the kind of pasta bake that used to appear at every church basement potluck and school cafeteria in the Midwest — the kind of food that is not fashionable but is completely, stubbornly delicious in the way that honest, unfussy cooking always is.
Ingredients
- 2 cups (about 200 grams) dry elbow macaroni — uncooked, straight from the box. Do not boil first
- 1 pound (450 grams) ground beef — 80/20 lean-to-fat ratio is ideal for flavor; drain excess fat after browning so the finished casserole is not greasy
- 1 can (15 ounces) diced tomatoes, with all their juice — do not drain; the juice provides liquid for cooking the pasta
- 1 can (15 ounces) tomato sauce
- Half a cup water — helps ensure the pasta cooks through completely and keeps the sauce from becoming too thick during baking
- 2 cups shredded cheddar cheese, divided — sharp cheddar produces the best flavor; mild cheddar works but is less interesting. Use 1 and a half cups inside the casserole and reserve half a cup for the final topping
- Half a teaspoon garlic powder
- Half a teaspoon onion powder
- Half a teaspoon dried oregano or Italian seasoning
- Salt and black pepper to taste
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 375°F (190°C). Lightly grease a 9-by-13-inch glass or ceramic baking dish with butter or cooking spray. Glass or ceramic is preferred over metal for this recipe — these materials conduct heat more gently and evenly, which helps the pasta cook through without the bottom layer overcooking before the center is done.
Step 2: Brown the Beef
In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until completely browned and no pink remains — about 6 to 8 minutes. Drain off all excess fat from the pan. Season the drained beef with the garlic powder, onion powder, oregano, salt, and pepper. Stir to combine and remove from heat.
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Step 3: Assemble the Casserole
Spread the dry, uncooked elbow macaroni in an even layer across the bottom of the prepared baking dish. Scatter the seasoned ground beef evenly over the macaroni. In a bowl or directly from the cans, combine the diced tomatoes with their juice, the tomato sauce, and the half cup of water. Stir briefly to mix. Pour this tomato mixture slowly and evenly over the beef and macaroni, using the back of a spoon to nudge the liquid into the corners and between the noodles so as much of the pasta as possible is submerged in sauce. Sprinkle 1 and a half cups of the shredded cheddar evenly over the top.
Step 4: Bake Covered
Cover the baking dish tightly with aluminum foil — tight coverage is essential here. The trapped steam is what cooks the dry pasta through; gaps in the foil allow steam to escape and the pasta to remain firm in the center. Bake covered at 375°F for 45 to 55 minutes, until the pasta in the center of the dish is completely tender when tested with a fork and the sauce is bubbling around the edges. Begin checking at 45 minutes by inserting a fork into the center and pressing gently — if the macaroni still has any resistance, recover and bake for another 5 to 10 minutes.
Step 5: Add Final Cheese and Rest
Once the pasta is fully cooked through, carefully remove the foil. Sprinkle the reserved half cup of shredded cheddar evenly over the top. Return the dish to the oven, uncovered, for 8 to 10 minutes until the cheese is fully melted, lightly golden, and beginning to bubble at the edges. Remove from the oven and allow the casserole to rest for 10 minutes before serving. This resting time is important — the sauce thickens slightly as it cools, making the casserole easier to scoop in neat, cohesive portions rather than running onto the plate.
Serving Suggestions and Variations
Serve directly from the baking dish with a simple green salad alongside — crisp romaine or mixed greens with a tangy vinaigrette balances the richness of the cheesy pasta well. Crusty bread or garlic bread for mopping the tomato sauce from the dish is not optional, practically speaking. This casserole is substantial enough to serve as a complete meal for four to six people.
For a crowd, increase the pasta to 3 cups and the tomato sauce to 4 cups, adding an extra half cup of water to ensure the noodles cook through; use a deeper baking dish and add 10 to 15 minutes to the covered baking time. For a creamier result, swap half a cup of the tomato sauce for half a cup of heavy cream, which gives the finished sauce a softer, richer character. A layer of finely diced onion and bell pepper sautéed briefly with the beef before draining adds flavor and texture without complicating the method. A pinch of crushed red pepper flakes in the tomato mixture adds gentle heat that works particularly well with the sharpness of aged cheddar. For half the ground beef, substitute ground Italian sausage — spicy or mild — for a more pronounced herbal, savory depth throughout.
Storage
Leftovers keep well in an airtight container in the refrigerator for up to three days. Reheat individual portions in the microwave covered with a damp paper towel, or reheat larger amounts covered with foil in a 325°F oven with a splash of water or extra tomato sauce stirred in to prevent the pasta from drying out. The casserole can be assembled completely up to 24 hours in advance, covered, and refrigerated before baking — add 10 to 15 minutes to the covered baking time when starting from cold.
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