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A spoonful of cheesy baked beef macaroni, featuring tender elbow pasta, seasoned ground beef, rich tomato sauce, and plenty of gooey melted cheese stretching from the casserole.

Oven-Baked 4-Ingredient Johnny Marzetti

Classic Ohio-style Johnny Marzetti made with just four main ingredients: elbow macaroni, ground beef, tomato sauce, and cheddar cheese. Baked until bubbly with a golden cheese crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz elbow macaroni uncooked
  • 1 lb ground beef 80–90% lean
  • 24 oz jar tomato pasta sauce
  • 3 cups shredded mild or sharp cheddar cheese divided

Equipment

  • Large pot, skillet, 2- to 3-quart baking dish

Method
 

  1. Preheat oven to 350°F. Grease a 2- to 3-quart baking dish.
  2. Cook macaroni 1–2 minutes less than package directions. Drain.
  3. Brown ground beef in a skillet; drain excess fat. Stir in pasta sauce and simmer 2–3 minutes.
  4. Combine drained pasta, beef-sauce mixture, and 2 cups cheese.
  5. Transfer to baking dish, top with remaining 1 cup cheese.
  6. Bake 25–30 minutes until bubbling and cheese is golden.
  7. Rest 5–10 minutes before serving.

Notes

Cook pasta shy of al dente. Freshly shredded cheese melts best. Optional onion, garlic, or Italian seasoning can be added while browning the beef. Resting time improves scooping. Leftovers reheat well.