Easy Stuffed Pepper Pasta Bake
Easy Stuffed Pepper Pasta Bake is a dish that truly has it all—comforting flavors, vibrant colors, and an effortless preparation process that doesn’t require you to spend hours in the kitchen. This dish combines all the best elements of stuffed peppers and pasta into one delectable casserole that everyone will love. It’s perfect for family dinners or as a potluck contribution, and the anticipation of that bubbling cheese atop each serving is enough to make anyone’s mouth water.
Table of Contents
I first discovered this recipe on a brisk evening when I was craving something hearty and satisfying yet easy to whip up after a long day. It struck me as the perfect solution! The combination of savory ground beef, colorful bell peppers, and tender pasta in one dish had my whole family anticipating dinner. Not only is this meal a crowd-pleaser, it also feels like the warm embrace of home-cooked goodness. I can’t wait for you to try it and experience the comfort of this Easy Stuffed Pepper Pasta Bake.
Why You’ll Love This Recipe
- Simple & Quick: Ready in about 70 minutes, with only 10 minutes of prep time.
- Irresistible Flavor: Each bite bursts with savory beef, tangy tomato, and creamy cheese.
- Eye-Catching Appeal: The vibrant colors of bell peppers and melting cheese create a beautiful presentation.
- Flexible Serving: Perfect for weeknight dinners, potlucks, or even as comforting leftovers for lunch.
- Family-Friendly: It’s a surefire hit with kids and adults alike, making mealtime stress-free.
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: This pasta shape holds the sauce wonderfully, offering a delightful bite. You can substitute with penne or farfalle if preferred.
- 2 tbsp olive oil: For sautéing the vegetables, adding a rich flavor. Extra virgin olive oil is great, but any cooking oil works.
- 1 small yellow onion diced: A key aromatic that brings sweetness and depth to the dish. You can swap with white or red onions if necessary.
- 1 green bell pepper roughly chopped: Adds crunch and color. Feel free to use more colorful peppers for a sweeter flavor.
- 1 orange bell pepper roughly chopped: Balances the flavor of the green pepper with its sweetness. You could mix in red or yellow as well.
- 1 lb ground beef: This is the heart of the dish, providing protein. Ground turkey or chicken can be a lighter alternative.
- 1 tbsp tomato paste: Concentrated tomato flavor provides richness. Ensure it’s high quality, as it truly enhances the overall taste.
- 1 clove garlic minced: Garlic introduces aromatic flavor and depth. If you love garlic, feel free to add more!
- 1 14.5 oz can fire-roasted diced tomatoes, undrained: These tomatoes bring an earthy, smoky flavor to the mix. Regular diced tomatoes can be used if unavailable.
- ½ cup tomato sauce: Offers additional moisture and depth of flavor. Feel free to use marinara for a different twist.
- 1 tsp Italian seasoning: A blend of herbs that complements the dish perfectly. Basil or oregano individually also work well.
- ½ tsp salt: Enhances all the flavors in your casserole.
- ¼ tsp black pepper: A sprinkle adds heat and sharpness to each bite.
- 1 cup Monterey Jack cheese shredded: Melty and creamy, it binds everything together. Cheddar works nicely if you don’t have Monterey Jack.
- Optional: fresh parsley for garnish: Adds a touch of color and freshness to the finished dish.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat: Begin by preheating your oven to 375°F. During this time, lightly grease a 9×13-inch casserole dish to prevent sticking.
Cook Pasta: Bring a large pot of salted water to a rolling boil. Add in 12 oz uncooked rotini pasta and cook according to package instructions until al dente. Drain the pasta and set it aside, letting it cool slightly.
Sauté Vegetables: In a large skillet over medium-high heat, warm 2 tbsp olive oil. Add the diced yellow onion and roughly chopped green and orange bell peppers. Cover and sauté for about 5–7 minutes, stirring occasionally until they are softened and translucent.
Mix Tomato Base: Stir in 1 tbsp tomato paste and 1 clove minced garlic. Cook covered for another 1–2 minutes, letting all the amazing scents mingle and fill your kitchen.
Brown the Beef: Now, add 1 lb ground beef to the skillet. Break it apart as it cooks, covering the skillet again to keep moisture in. Cook for about 7–10 minutes, stirring occasionally until the beef is fully cooked. Drain any excess grease, making sure to leave a little behind for added flavor.
Season the Mixture: Sprinkle in ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning. Ensure everything is stirred together nicely, so the seasonings coat the mixture evenly.
Add Tomatoes: Pour in the un-drained 14.5 oz can of fire-roasted diced tomatoes and ½ cup tomato sauce. Stir well and let the mixture simmer for 3–5 minutes to meld the flavors together beautifully.
Combine Pasta: Take your cooked rotini pasta and add it to the skillet. Toss everything together until the pasta is coated in that delicious sauce.
Transfer to Casserole: Carefully transfer the pasta mixture to your prepared casserole dish. Spread it out evenly, creating a beautiful filling.
Top with Cheese: Generously sprinkle 1 cup of shredded Monterey Jack cheese over the top. This is what makes it wonderfully gooey and indulgent!
Bake: Place the casserole in the preheated oven uncovered for 20–25 minutes, or until you notice that the cheese is melted and bubbling around the edges—a tempting sight!
Broil for Finish: For that golden touch, switch the oven to broil and broil for 30 seconds to 1 minute, keeping a close watch to ensure it doesn’t burn.
Cool and Serve: Once out of the oven, allow it to cool for a few minutes. If you like, garnish with fresh parsley for an extra pop of color, then serve warm and enjoy the hazy aroma wafting in the air.
Storing & Reheating
To store your Easy Stuffed Pepper Pasta Bake, let it cool completely before placing it in an airtight container. It will keep well in the refrigerator for about 3–5 days. For longer storage, pop it in the freezer in a suitable container, and it’ll last for up to 3 months. When ready to enjoy again, simply reheat it in the oven at 350°F for about 20-25 minutes or until heated through, although reheating in the microwave also works if you’re in a hurry. Note that the texture may change slightly, but refreshing it with a splash of additional tomato sauce can help reintroduce moisture.
Chef’s Helpful Tips
- To avoid burnt cheese, keep a close watch during the broiling step—just a few seconds too long can turn perfection into a charred mess!
- Always try to drain excess grease from the beef; it helps keep the dish from becoming overly oily.
- For a creamier texture, consider adding a dollop of sour cream or cream cheese to the sauce before combining with the pasta.
- If you have leftovers, allow them to cool before storing; this prevents excess moisture buildup in your container.
Savor the luscious blend of flavors and the comforting texture of Easy Stuffed Pepper Pasta Bake. Let your creativity shine as you experiment with various ingredients or spices, making this recipe your own. The next time you’re in need of a comforting dinner option, this dish is sure to impress. Enjoy the satisfaction of bringing everyone together around the table for a hearty meal!
Recipe FAQs
Can I make this dish in advance?
Absolutely! You can prepare the entire casserole ahead of time, just assemble it without baking, cover it tightly, and store it in the refrigerator for up to 24 hours. When ready to bake, just pop it into the oven, adding a few extra minutes to the baking time if it’s chilled.
Can I substitute the ground beef?
Yes, ground turkey or chicken works wonderfully in this recipe, offering a lighter alternative. For a vegetarian version, try using lentils or your favorite meat substitute for a delicious twist.
How do I ensure my pasta doesn’t get mushy?
To prevent mushy pasta, cook it until al dente according to the package instructions. Remember that it will continue to soften while baking, so an ‘al dente’ cook ensures the best texture in the final dish.
Can I use a different cheese?
Definitely! Feel free to substitute with your favorite cheese—mozzarella adds a nice stretch, while cheddar brings a sharper flavor. Mixing different wheels is also welcome for a fun flavor profile!
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📖 Recipe Card
Easy Stuffed Pepper Pasta Bake
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: One Pot
- Method: Baking
- Cuisine: American
Description
This Easy Stuffed Pepper Pasta Bake combines irresistible flavors of ground beef, peppers, and melted cheese with rotini pasta. Perfect for a quick dinner that feels like comfort food!
Ingredients
- 12 oz uncooked rotini pasta
- 2 tbsp olive oil
- 1 small yellow onion diced
- 1 green bell pepper roughly chopped
- 1 orange bell pepper roughly chopped
- 1 lb ground beef
- 1 tbsp tomato paste
- 1 clove garlic minced
- 1 14.5 oz can fire-roasted diced tomatoes, undrained
- ½ cup tomato sauce
- 1 tsp italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup monterey jack cheese shredded
- optional: fresh parsley for garnish
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Set aside.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, cover, and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
- Stir in the tomato paste and minced garlic. Cover and cook for 1–2 minutes until fragrant.
- Add the ground beef to the skillet, breaking it apart as it cooks. Cover and cook for 7–10 minutes, stirring occasionally, until fully cooked. Drain excess grease, leaving some for flavor.
- Season with salt, pepper, and Italian seasoning, and stir well.
- Pour in the tomato sauce and fire-roasted tomatoes, stir, and let the mixture simmer for 3–5 minutes.
- Add the cooked pasta to the skillet and toss until evenly coated.
- Transfer the mixture to the prepared casserole dish and sprinkle with shredded cheese.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbling.
- Broil for 30 seconds to 1 minute to lightly brown the top, keeping a close eye to avoid burning.
- Remove from the oven and let cool for a few minutes. Garnish with parsley if desired, then serve.
Notes
Feel free to substitute ground turkey or chicken for a lighter option.
Add additional vegetables like zucchini or mushrooms for extra nutrition.
This dish can be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 495
- Sugar: 5g
- Sodium: 695mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
