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square pasta bake piece on a white plate with full dish in the background
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Freezer Friendly Johnny Marzetti Casserole
Course: Main Course
Cuisine: Italian
Keyword: casserole, pasta
Ingredients
  • 2 cups penne pasta dry
  • 1 lb. lean ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper seeded and diced
  • 1 lb. white mushrooms sliced
  • 15 oz. can diced tomatoes
  • 15 oz. can tomato sauce
  • 1 Tbsp. Italian seasoning
  • salt and black pepper to taste
  • 3 cups sharp cheddar cheese grated
Instructions
Assembly instructions:

  1. Cook the pasta according to package directions. Do not overcook. Drain well and return to pasta pot.

  2. While the pasta cooks, brown the ground beef in a large skillet. Add the onions, minced garlic, and chopped green pepper.

  3. Toss in the mushrooms and cook until the mushrooms begin to soften.
  4. Drain the beef mixture and return to the skillet.
  5. Stir in the tomatoes, tomato sauce, and seasonings.
  6. Cook over medium heat for 10 minutes.
  7. Pour the meat sauce over the pasta in the pasta pot and give it a stir.
  8. Stir in half of the cheese.
  9. Transfer to a greased 9x13 baking dish or aluminum foil tray. Cover tightly with 2 layers of aluminum foil.
  10. Put the rest of the cheese in a medium size freezer bag. Seal and set on top of the tray and place the tray and bag in the freezer.
Cooking instructions:
  1. Thaw. Set the bag of cheese to the side.
  2. Preheat the oven to 350°.
  3. Bake the casserole for 30 minutes if thawed or one hour if frozen. Remove the aluminum foil and top with the cheese from the bag. Continue baking for 10 minutes or until the cheese has melted.