Johnny Marzetti Mexicali

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
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Johnny Marzetti Mexicali is a comforting twist on the classic casserole, bringing a Southwestern flair to your table. With hearty ingredients and vibrant flavors, it's perfect for a family dinner or a potluck hit.

Ingredients for Johnny Marzetti Mexicali

Ground beef forms the base, providing rich, savory flavors. Onion, green bell pepper, and red bell pepper add freshness and a bit of crunch. Garlic gives a fragrant depth to the dish. The blend of chili powder, cumin, paprika, and cayenne pepper brings bold, warming spices. Marinara sauce adds a tomatoey richness that ties everything together. Black beans and corn introduce a bit of Southwestern flair with their earthy and sweet notes. Elbow macaroni soaks up the flavors, and shredded cheddar cheese tops it all off with a gooey, melty finish.

Tips & Tricks

  • For a leaner option, swap ground beef with ground turkey or chicken.
  • Use freshly shredded cheese for the best melt — pre-shredded cheese can be a bit waxy.
  • If you like it spicier, add a chopped jalapeño with the bell peppers.

Serving Suggestions

This casserole pairs wonderfully with a crisp green salad and a side of warm cornbread. A dollop of sour cream or guacamole on top adds a cool, creamy contrast to the spicy dish.

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the bake time.
Can I freeze leftovers?
Absolutely! Let the casserole cool completely, then freeze in airtight containers for up to 2 months.
What can I use instead of marinara sauce?
Crushed tomatoes with a bit of Italian seasoning can work as a substitute.

Johnny Marzetti Mexicali Recipe Walkthrough

First, preheat your oven to 350°F. This ensures it’s ready to go once your casserole is assembled. In a large skillet over medium heat, brown the ground beef until it’s fully cooked. Make sure to drain any excess fat — no one wants a greasy casserole.

Next, add the onion, green bell pepper, red bell pepper, and garlic to the beef. Sauté this mixture until the veggies are tender and the onions are translucent, which usually takes about 5-7 minutes.

Now, sprinkle in the chili powder, cumin, paprika, cayenne pepper, and season with salt and black pepper to taste. Give it a good stir and let it cook for another 2 minutes to let the spices bloom.

Stir in the marinara sauce, black beans, and corn. Mix everything until well combined, then let it simmer on low heat for about 5 minutes to meld the flavors.

While that’s simmering, cook your elbow macaroni according to the package instructions. Once it’s done, drain it and add it to the beef mixture. Stir well to ensure every piece of pasta is coated.

Transfer the mixture into a 9x13-inch baking dish and sprinkle the shredded cheddar cheese evenly over the top. Pop it into your preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden.

Let the casserole cool for about 5 minutes before serving. This helps it set up a bit so it’s easier to dish out.

Why You'll Love This Recipe

  • Combines the heartiness of a casserole with the zest of Mexican flavors.
  • Easy to prepare and perfect for feeding a crowd.
  • A delicious mix of textures — creamy cheese, hearty beef, and tender pasta.
  • Simple ingredients you might already have in your pantry.

Ingredients

1 lb ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
2 cups marinara sauce
1 cup canned black beans, rinsed and drained
1 cup corn kernels
8 oz elbow macaroni
2 cups shredded cheddar cheese
Salt and black pepper to taste

Step-by-step Instructions

1. Preheat the oven to 350°F.
2. In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
3. Add onion, green bell pepper, red bell pepper, and garlic to the beef, sautéing until vegetables are tender.
4. Stir in chili powder, cumin, paprika, cayenne pepper, salt, and black pepper. Cook for an additional 2 minutes.
5. Add marinara sauce, black beans, and corn, mixing until well combined. Simmer on low heat for 5 minutes.
6. In a separate pot, cook elbow macaroni according to package instructions; drain and add to the beef mixture.
7. Transfer the mixture into a 9x13-inch baking dish. Top with shredded cheddar cheese.
8. Bake in the preheated oven for 25-30 minutes or until cheese is bubbly and golden.
9. Let the casserole cool for 5 minutes before serving.

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