According to Ohio History Central, this food trend was created in Columbus by Teresa Marzetti. The Marzettis were Italian immigrants who settled in Columbus and opened an Italian restaurant, later developing a line of dressings and other foods sold in grocery stores across the country.
Preheat oven to 350 F. Boil macaroni according to package’s al dente directions. Drain and set aside. Heat olive oil in a large stockpot over medium heat. Add onion, green pepper, and mushrooms and sauté until soft, 5 to 7 minutes. Add ground beef and Italian sausage and sauté until cooked through. Drain off excess fat, then stir in the tomato sauce along with diced tomatoes, garlic, and Italian seasoning. Bring to a simmer, stirring occasionally, about 5 minutes, then remove from heat. Fold in macaroni and half of each of the cheeses.
Grease two 9 x 13-inch casserole dishes (or one deep casserole dish). Pour mixture into dish, level the top, and sprinkle on the remaining cheeses. Bake, covered, for 30 minutes.
Per serving: 621 calories, 23 grams fat (9 grams saturated fat), 87 milligrams cholesterol, 1,410 milligrams sodium, 59 grams total carbohydrates, 6 grams fiber, 46 grams protein.
