Pioneer Woman Johnny Marzetti

Pioneer Woman Johnny Marzetti is a classic American pasta bake made with ground beef and elbow macaroni. This hearty casserole features a rich tomato sauce packed with mushrooms, bell peppers, and a heavy topping of melted cheddar and parmesan cheese.

Ree Drummond’s version stands out because she browns the mushrooms separately before adding them back to the meat. Most people just throw everything into one pot, but browning the mushrooms first prevents them from getting slimy and gives the whole dish a deeper flavor. If you skip this, the extra moisture from the mushrooms will make your sauce watery instead of thick.

The biggest mistake you can make here is overcooking the pasta before it even hits the oven. I’ve learned that you need to drain the macaroni while it’s still quite firm, almost crunchy in the middle. Since the pasta spends thirty minutes sitting in hot tomato sauce in the oven, it’ll finish cooking there and soak up all those savory juices without turning into mush.

Pioneer Woman Johnny Marzetti Ingredients

• 12 ounces (340g) mushrooms, cleaned and chopped or sliced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 5 cloves garlic, minced
• 1 bell pepper, seeded and finely chopped
• Salt, to taste
• 1 1/2 pounds (680g) lean ground beef
• 1 can (28-ounce) whole plum tomatoes in juice
• 3 tablespoons tomato paste
• 3/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper, to taste
• 12 ounces (340g) uncooked elbow macaroni
• 8 ounces (225g) grated cheddar cheese, divided
• 4 ounces (115g) grated parmesan cheese, divided

How To Make Pioneer Woman Johnny Marzetti

• 1. Prep the oven: Preheat your oven to 350°F (180°C) and grease a 9×13-inch baking dish with a bit of butter or cooking spray. Make sure you get the sides of the dish so the cheese doesn’t stick and burn during the bake.
• 2. Sear the mushrooms: Heat a large skillet over medium-high heat and sauté the mushrooms until they’re soft and dark brown, which should take about 8 minutes. Move the mushrooms to a separate plate for now so they don’t steam and get rubbery while you cook the meat.
• 3. Soften the vegetables: Add the olive oil to the same skillet and toss in the onion, garlic, and bell pepper. Cook these for about 6 minutes until the onions are see-through and the peppers have softened.
• 4. Brown the beef: Add the ground beef to the vegetables and cook until it’s completely browned with no pink remaining. Use a wooden spoon to break the meat into small crumbles so it mixes evenly with the pasta later.
• 5. Simmer the sauce: Pour the plum tomatoes and their juice into the skillet, crushing the whole tomatoes with your hands or a spoon as you go. Stir in the tomato paste, oregano, red pepper flakes, and black pepper, then let it simmer for 20 minutes to thicken.
• 6. Combine the mushrooms: Stir those browned mushrooms back into the meat mixture and let it cook for another 2 minutes. Taste the sauce at this point and add salt until the flavors really pop.
• 7. Boil the pasta: Cook the elbow macaroni in a large pot of salted water for about 7 minutes. Drain the water while the pasta is still slightly undercooked and firm to the touch.
• 8. Assemble the dish: Mix the pasta into the beef sauce right in the baking dish, then fold in half of the cheddar and half of the parmesan. Spread it out flat and cover the top with the rest of the cheese.
• 9. Bake until golden: Place the casserole in the oven for 30 minutes until the sauce is bubbling around the edges. The cheese on top should be completely melted and starting to show a few brown spots.
• 10. Let it rest: Take the dish out of the oven and leave it alone for 10 minutes before you scoop into it. This waiting period lets the sauce thicken up so the casserole holds its shape on the plate.

Recipe Tips

• Finish under the broiler. If you want a truly crispy cheese crust, turn the broiler on for the last two minutes of cooking. Watch it the entire time because the parmesan can burn very quickly under high heat.
• Toast your dried herbs. Stir the oregano and red pepper flakes into the hot oil and vegetables for thirty seconds before adding the liquid. This heat releases the oils in the dried spices and makes the sauce much more fragrant.
• Deglaze the skillet with wine. After browning your beef, pour a splash of dry red wine into the pan and scrape up the dark bits stuck to the bottom. This adds a sophisticated depth that balances the sweetness of the canned tomatoes.
• Grate your own cheese. Pre-shredded cheese is coated in potato starch to keep it from clumping, which prevents it from melting smoothly in the oven. Buying blocks of cheddar and parmesan and grating them yourself makes the topping much more stringy and rich.
• Keep the leftovers for lunch. This casserole actually tastes better the next day after the pasta has had time to fully absorb the garlic and oregano. Store it in a sealed container and it’ll stay good for several days.
• Use a mix of mushrooms. Using a blend of cremini and shiitake adds different textures and earthy flavors to the meat sauce. Just ensure they’re all cut to a similar size so they brown at the same rate.

What To Serve With Pioneer Woman Johnny Marzetti

A simple side of garlic bread or toasted baguette is perfect for scooping up the extra meat sauce. The crunch of the bread is a great contrast to the soft macaroni and melted cheese.

If you want something lighter, a crisp Caesar salad or some steamed green beans work well. A glass of chilled iced tea or a light red wine helps cut through the richness of the beef and cheddar.

Storing & Reheating Tips

• Fridge: Place the cooled leftovers in an airtight container and keep them in the refrigerator for up to 4 days. The pasta will continue to soak up moisture, so the dish gets thicker as it sits.
• Reheat: The best way to warm this up is in the oven at 350°F (180°C) covered with foil so the cheese doesn’t dry out. If you’re using a microwave, add a tiny splash of water to the plate to keep the pasta from getting chewy.
• Freeze: You can freeze the unbaked casserole for up to 2 months if you wrap it tightly in a double layer of plastic wrap and foil. Thaw it completely in the fridge before baking it according to the original instructions.

Pioneer Woman Johnny Marzetti Nutrition Facts

Per serving (1 of 8):

• Calories: 520 kcal
• Protein: 32g
• Fat: 26g
• Carbohydrates: 38g
• Sugar: 7g
• Sodium: 890mg

FAQs

Can I use a different pasta shape for Pioneer Woman Johnny Marzetti?

Yes, penne or rotini work well because their ridges hold onto the thick meat sauce. Just remember to still undercook them slightly before putting the dish in the oven.

What’s the difference between this and American Goulash?

The main difference is that Johnny Marzetti is baked in the oven with a cheese topping, while goulash is typically made entirely on the stovetop. This version is much more like a pasta bake than a soup or stew.

Can I make this Pioneer Woman Johnny Marzetti vegetarian?

Yes, you can swap the ground beef for a plant-based crumble or just use extra mushrooms and chopped zucchini. You’ll still get a lot of flavor from the garlic, oregano, and the two types of cheese.

How do I prevent the cheese from getting oily?

Make sure you use lean ground beef so there isn’t too much grease sitting in the sauce. If you see a lot of oil after browning the meat, drain it off before adding the tomatoes.

Why is it called “Johnny Marzetti”?

It’s named after an Italian immigrant who created the dish at his restaurant in Ohio in the early 1900s. It became a popular home

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• Pioneer Woman Crash Potatoes