Johnny Marzetti Casserole
Kids love this Johnny Marzetti casserole. My mother-in-law used to make a simpler version of this for my husband when he was growing up. This version pushes the flavor profile a bit. Sometimes I let the casserole sit overnight before baking, as the flavors improve and the pasta absorbs some of the sauce, so the consistency is just right.
cooking spray
rotini pasta
8
ounces
ground beef
1
pound
bulk mild Italian sausage
½
pound
chopped onion
¾
cup
chopped celery
¼
cup
garlic, minced
1
clove
minced green bell pepper
1
tablespoon
salt and pepper to taste
tomato sauce
1
(15 ounce) can
diced tomatoes
1
(14.4 ounce) can
shredded Italian cheese blend
2
cups
shredded sharp Cheddar cheese
1 ½
cups
 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch casserole dish with cooking spray.
  Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 6 to 8 minutes; drain. Run cold water over pasta to stop it from cooking further.
  While the pasta is cooking, cook ground beef and sausage in a large skillet over medium-high heat until completely browned and crumbly, 7 to 10 minutes. Add onion, celery, garlic, and bell pepper; cook and stir until vegetables are tender, about 5 minutes. Season with salt and pepper. Remove from the heat and stir in tomato sauce and diced tomatoes. Let cool for 5 minutes.
  Spread pasta over the bottom of the prepared baking dish. Sprinkle Italian cheese blend over rotini, then pour meat sauce over top. Cover the dish with heavy-duty aluminum foil.
  Bake in the preheated oven for 45 minutes. Remove the foil and sprinkle Cheddar cheese over the casserole. Continue to bake until Cheddar has melted, about 5 minutes. Rest for 10 minutes before serving.
