Pioneer Woman Johnny Marzetti Recipe

Pioneer Woman Johnny Marzetti is one of those messy, gooey, throw-it-in-the-dish-and-bake kind of dinners that somehow makes you feel like you have your life together. Pasta, beef, tomatoes, cheese — all the good things. It’s rich, filling, cheesy AF. Also? It makes a lot. Good for leftovers. Or feeding small armies. Or just… stress-eating straight from the pan on the floor. No judgment.

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Ingredients Needed

• 12 oz mushrooms: chopped or sliced, whatever. They shrink anyway.
• 1 tbsp olive oil: or whatever oil you grab first. No one’s watching.
• 1 large onion: chopped — don’t cry too hard.
• 5 garlic cloves: minced, strong and punchy. Go for fresh.
• 1 bell pepper: any colour. I use the sad one in the fridge drawer.
• Salt: to taste. I always overshoot. Then regret. Then do it again.
• 1½ lbs lean ground beef (90%): less grease, more meat. You can sub turkey but it’s not the same.
• 1 (28 oz) can whole plum tomatoes: crush with your hands. Weirdly fun.
• 3 tbsp tomato paste: thickens everything. Deepens the sauce.
• ¾ tsp dried oregano: earthy, slightly sweet. Don’t skip.
• ¼ tsp crushed red pepper flakes: just a hint of heat. Adjust if you’re soft.
• Black pepper: to taste. Go heavy. It works here.
• 12 oz elbow macaroni: classic, chewy, grabs sauce like a pro.
• 8 oz grated cheddar cheese (about 2 cups): split it — half inside, half on top.
• 4 oz grated Parmesan cheese (about 1½ cups): same. Tangy and melty.

How To Make Pioneer Woman Johnny Marzetti

Get your oven hot:

Preheat to 350°F. Grease your 9×13 baking dish. Set aside. Try not to forget it on the counter like I did.

Cook the veg + beef:

Dry-sauté the mushrooms first — don’t add oil yet. Let them brown and shrink down, like 5–8 mins. Scoop them out. In the same skillet, add the oil, then the onion. Cook till soft. Toss in garlic and chopped bell pepper. Salt it a bit. Smells like dinner now.

Add the beef:

Crumble in your ground beef. Break it up, stir it around, cook till no pink remains. Takes about 8 mins.

Sauce things up:

Crush those tomatoes with your hands (messy but satisfying) and toss them in with the juice. Add tomato paste, oregano, chili flakes, black pepper. Simmer it low for 20 mins. Add mushrooms back in. Simmer 2 mins more. Taste it. Adjust seasoning. Don’t be lazy.

Cook the pasta:

Big pot. Salted water. Boil elbows just till al dente — you want a little bite left. It’ll finish in the oven. Drain well.

Combine and layer:

Dump the cooked pasta back into its pot. Add the meat sauce. Stir. Fold in half the cheddar + Parmesan. Dump into your baking dish. Top with the rest of the cheese. It’ll look like a lot. That’s the point.

Bake + rest:

Bake 30 mins till bubbly and browned on top. Let it sit 10 mins. Do not skip this. It firms up. Plus — too hot = burnt mouth = no tastebuds for days.

Recipe Tips

• Don’t overcook the pasta — al dente only. Or it’ll go to mush in the oven.
• Taste your sauce — don’t trust your memory. The tomatoes can vary in saltiness.
• Grate your own cheese — I know it’s annoying, but the pre-shredded stuff doesn’t melt right.
• Let it rest — it slices better. Also gives you a moment to breathe.

How to Store & Reheat

• Room Temperature: Cool completely before storing — don’t just shove the hot pan in the fridge.
• Fridge: Keeps up to 4 days in a sealed container.
• Freezer: Freeze slices or full dish for 3 months. Wrap tight. Label it. Trust me.
• Reheat: Oven (350°F, 20–25 mins) or microwave (2–3 mins, stir halfway). Add a splash of water if it looks dry.

Nutrition Facts (Approx. per serving)

• Calories: 790
• Total Fat: 53g
• Saturated Fat: 25g
• Cholesterol: 152mg
• Sodium: 1301mg
• Carbs: 39g
• Fibre: 3g
• Protein: 41g

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