Johnny Marzetti Recipe

Preheat the oven to 350 degrees Fahrenheit and spray a large 9×13-inch casserole dish with cooking spray. Set aside.
Bring a large pot of generously salted water to a boil over high heat. Once boiling, add the elbow macaroni and cook until al dente (about 2 minutes less than the time indicated on the package). Drain and rinse the pasta with cold water and set it aside for later.
Heat the olive oil in a large skillet set over medium heat. Add the onions and bell pepper and cook until softened about 5 minutes.
Add the ground beef and Italian sausage to the skillet. As they cook, break them into smaller clumps with a wooden spoon or spatula.
Once the meat is no longer pink in the middle, stir in the mushrooms and cook until softened about five minutes. Then, stir in the garlic, Italian seasoning, salt, pepper, and chili flakes and cook until fragrant, about 30 seconds.
Stir in the tomato sauce and diced tomatoes. Simmer the sauce and meat for 2-3 minutes, stirring often.
Stir in the cooked pasta, followed by half of the cheese. Remove from heat, and continue to fold the cheese in with the sauce and pasta until melted.
Pour the beef and pasta into the prepared baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top. Bake for 35 minutes or until the cheese is melted and bubbly around the edges.
Let it cool for 10 minutes before garnishing it with freshly minced parsley if desired.