A Better Marzetti Recipe

How to Make A Better Marzetti

1. Preheat oven to 350°F (175°C). Adjust oven rack to the middle position.
2. Grease a 13x9 inch baking dish and set aside.
3. Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt.
4. Add 1 pound of pasta (your choice – penne, rigatoni, etc.) and cook according to package directions, stirring occasionally.
5. Drain the pasta and transfer it to the prepared baking dish.
6. Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat.
7. Add 1 pound of ground beef and 1 pound of Italian sausage (removed from casings) and brown until no longer pink. Drain off any excess grease.
8. Add 2 stalks of celery (finely chopped), 1 medium onion (finely chopped), 1 green bell pepper (finely chopped), and 8 ounces of sliced mushrooms. Season with 1 teaspoon of salt and cook, stirring occasionally, until softened (5-7 minutes).
9. Stir in 4 cloves of garlic (minced), 1 teaspoon of dried oregano, ½ teaspoon of red pepper flakes, and 1 teaspoon of black pepper. Cook for about 30 seconds until fragrant.
10. Add 28 ounces (2 large cans) of crushed tomatoes, 15 ounces (1 can) of diced tomatoes (undrained), and ½ cup of chopped fresh parsley. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the flavors blend. Season with salt and pepper to taste.
11. Remove from heat and set aside.
12. Sprinkle 1 cup of Italian cheese blend evenly over the cooked pasta.
13. Pour the meat mixture over the cheese-covered pasta.
14. Sprinkle the remaining 1 cup of Italian cheese blend evenly over the meat mixture.
15. Place the baking dish on a baking sheet. Cover the baking dish with foil.
16. Bake in the preheated oven for 45 minutes, or until the sauce is bubbling.
17. Remove the foil and bake for another 15 minutes, or until the top is golden brown and slightly browned in spots.
18. Let cool for 5-10 minutes before serving.
19. Serve and enjoy with a fresh green salad!