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 \u2014 a streamlined take on the classic Midwestern church-supper dish known as Johnny Marzetti \u2014 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.<\/p>\n\n\n
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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 \u2014 the kind of food that is not fashionable but is completely, stubbornly delicious in the way that honest, unfussy cooking always is.<\/p>\n\n\n\n
Preheat your oven to 375\u00b0F (190\u00b0C). 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 \u2014 these materials conduct heat more gently and evenly, which helps the pasta cook through without the bottom layer overcooking before the center is done.<\/p>\n\n\n\n
In a skillet over medium heat, cook the ground beef, breaking it apart with a spoon, until completely browned and no pink remains \u2014 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.<\/p>\n\n\n
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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.<\/p>\n\n\n\n
Cover the baking dish tightly with aluminum foil \u2014 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\u00b0F 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 \u2014 if the macaroni still has any resistance, recover and bake for another 5 to 10 minutes.<\/p>\n\n\n\n
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 \u2014 the sauce thickens slightly as it cools, making the casserole easier to scoop in neat, cohesive portions rather than running onto the plate.<\/p>\n\n\n\n
Serve directly from the baking dish with a simple green salad alongside \u2014 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.<\/p>\n\n\n\n
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 saut\u00e9ed 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 \u2014 spicy or mild \u2014 for a more pronounced herbal, savory depth throughout.<\/p>\n\n\n\n
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\u00b0F 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 \u2014 add 10 to 15 minutes to the covered baking time when starting from cold.<\/p>\n\n\n
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