John Marzetti Casserole

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch (3-quart) baking dish.

2. 2

   In a large pot, cook the egg noodles in generously salted boiling water according to package directions, but undercook them by 1-2 minutes so they are very al dente. Drain well and set aside.

3. 3

   While the noodles cook, heat the olive oil in a large Dutch oven or skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 6-8 minutes. Drain off any excess grease.

4. 4

   Add the chopped onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

5. 5

   Stir in the minced garlic and cook for 1 minute more until fragrant. Add the undrained diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, sugar (if using), 1.5 tsp salt, and black pepper. Stir to combine.

6. 6

   Bring the sauce to a simmer, then reduce the heat to medium-low. Let it gently simmer for 5-10 minutes to allow the flavors to meld.

7. 7

   Add the drained egg noodles to the meat sauce and stir gently until everything is well combined.

8. 8

   Pour the noodle and meat mixture into the prepared baking dish and spread into an even layer. Sprinkle the shredded cheddar cheese evenly over the top.

9. 9

   Bake uncovered for 20-25 minutes, or until the sauce is bubbly and the cheese is fully melted and lightly golden.

10. 10

    Remove the casserole from the oven and let it rest for at least 10 minutes before serving. This allows it to set, making it easier to serve.