Easy Stuffed Pepper Pasta Bake
There’s something about a hearty pasta bake that just wraps you in warmth and comfort. Imagine diving into a bubbling dish filled with tender rotini pasta mingling with vibrant bell peppers and savory ground beef, all blanketed under a layer of gooey melted cheese. This Easy Stuffed Pepper Pasta Bake checks all the boxes — it’s simple, satisfying, and just the kind of dish that makes you want to gather everyone around the table. With each bite, you’ll experience layers of flavor that bring together the beloved essence of stuffed peppers in a cozy casserole format.
Table of Contents
I first made this dish on a chilly evening when all I wanted was something hearty yet uncomplicated. It quickly became a go-to for family gatherings and weekday dinners alike. Whether you’re feeding a crowd or just a quiet night at home, this Easy Stuffed Pepper Pasta Bake delivers big on taste without keeping you chained to the kitchen for hours. It’s affordable, visually enticing, and packed with flavor, making it a meal to be proud of. So roll up your sleeves and let’s make magic happen in the kitchen!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 10 minutes of prep and have it ready for the oven in no time.
- Irresistible Flavor: The perfect harmony of savory beef, sweet bell peppers, and spicy tomato sauce create a mouthwatering experience.
- Eye-Catching Appeal: The vibrant colors of the peppers and golden melted cheese make this dish a standout centerpiece for any dining table.
- Flexible Serving: Perfect for weekday dinners, family gatherings, or potlucks — it’s a crowd-pleaser every time.
- Budget-Friendly: Enjoy a delicious meal without breaking the bank, which is especially helpful for busy families!
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: This spiraled pasta holds sauce beautifully, making every bite flavorful; you can substitute with penne or fusilli if desired.
- 2 tbsp olive oil: It adds a rich flavor and helps to sauté the vegetables; avocado oil works well too.
- 1 small yellow onion, diced: This aromatic base adds natural sweetness and depth; shallots can be a nice alternative.
- 1 green bell pepper, roughly chopped: Provides crunch and freshness; consider swapping with red or yellow for varying sweetness.
- 1 orange bell pepper, roughly chopped: Adds vibrant color and flavor; you can use an additional green bell pepper if needed.
- 1 lb ground beef: This is the heart of the dish, bringing in protein and flavor; ground turkey or chicken can work as lighter alternatives.
- 1 tbsp tomato paste: Concentrates tomato flavor and enhances richness; substitute with crushed tomatoes in a pinch.
- 1 clove garlic, minced: Garlic brings essential warmth and depth; feel free to use more if you’re a garlic lover!
- 1 14.5 oz can fire-roasted diced tomatoes, undrained: Their smoky flavor elevates the dish; regular diced tomatoes in juice are a sufficient replacement.
- ½ cup tomato sauce: Binds it all together; store-bought works well here.
- 1 tsp Italian seasoning: A blend of herbs enhances the Italian flavor profile; use fresh herbs if you have them.
- ½ tsp salt: Balances and enhances the flavors; adjust to taste.
- ¼ tsp black pepper: Adds a hint of spice; feel free to add more if you like!
- 1 cup Monterey Jack cheese, shredded: Melts beautifully to top the dish; mozzarella or cheddar can also be great options.
- Optional: Fresh parsley for garnish: Adds a pop of color and freshness to the finished dish; basil would make a lovely substitute.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat: Begin by preheating your oven to 375°F. Grab a 9×13-inch casserole dish and lightly grease it to prevent sticking—this dish will be home to your flavor-packed creation!
Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the 12 oz of uncooked rotini pasta and cook until al dente according to the package instructions. Drain the pasta and set it aside for later; that perfectly chewy texture is what you’re aiming for.
Sauté Veggies: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Toss in the diced yellow onion along with the roughly chopped green and orange bell peppers. Cover and let them cook for about 5-7 minutes until softened and translucent, stirring occasionally to bring out all their flavors.
Add Tomato Paste & Garlic: Stir in the 1 tbsp of tomato paste and 1 minced clove of garlic. Cover again and let it cook for an additional 1-2 minutes. Your kitchen will soon be filled with wonderfully fragrant notes—this is a great sign!
Brown the Beef: Now it’s time to add the 1 lb of ground beef to the skillet. Break it apart as it cooks, ensuring it browns evenly. Cover and continue cooking for about 7-10 minutes, stirring occasionally until the meat is fully cooked. Drain any excess grease, but leave a little behind to enhance the flavor.
Season the Mixture: Season the beef and veggie mixture with ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning. Stir well to incorporate all the flavors—this is where the magic truly begins!
Combine Sauces: Pour in the ½ cup of tomato sauce and the 14.5 oz can of undrained fire-roasted diced tomatoes. Stir again and let this simmer for about 3-5 minutes, allowing the flavors to meld together beautifully.
Mix in Pasta: Gently toss the cooked rotini pasta into the skillet with the meat and vegetable mixture. Make sure everything is evenly coated with that luscious sauce—this is the heart of your pasta bake!
Transfer to Casserole Dish: Pour the pasta mixture into the greased casserole dish, spreading it out evenly. Now it’s time to top this beauty—sprinkle 1 cup of shredded Monterey Jack cheese generously over the top.
Bake: Slide the casserole into your preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbling. Your kitchen will start to radiate the most comforting aroma!
Broil: For that perfect golden touch, broil the top for 30 seconds to a minute. But be sure to keep a close eye on it so it doesn’t burn; you want just a little toasty goodness.
Garnish & Serve: Once done, take it out and let it cool for a few minutes. Sprinkle with fresh parsley if desired, and you’re ready to serve! Enjoy digging into this delightful pasta bake—your taste buds are in for a terrific time!
Storing & Reheating
To store your Easy Stuffed Pepper Pasta Bake, keep any leftovers in an airtight container at room temperature for up to 2 hours. To refrigerate, transfer it to a container and store in the fridge for up to 3 days. If you’d like to keep it longer, freeze it in a suitable dish for up to 3 months. For reheating, simply place it in the oven at 350°F for 20-25 minutes or until heated through. Just a heads up — freezing may alter its texture slightly, but a splash of tomato sauce or a sprinkle of fresh cheese on top before baking can help refresh it!
Chef’s Helpful Tips
- Don’t overcook the pasta! You want it al dente since it will continue to cook in the oven.
- For more vibrant flavors, let the garlic sauté for just a bit longer so it becomes fragrant but not burnt.
- If possible, let the dish sit for about 10 minutes after baking before serving; this helps set the layers.
- Feel free to customize the veggies based on what you have on hand! Zucchini or spinach would be great additions.
- For a spicier kick, add a dash of red pepper flakes or a bit of cayenne to the beef mixture.
Your culinary adventure awaits! There’s something so fulfilling about bringing family-style meals to the table, and this Easy Stuffed Pepper Pasta Bake is no exception. With its comforting texture, vibrant colors, and delightful flavors, you’ll discover it’s not just a staple—it’s a celebration of good food and good company. Feel free to put your spin on it, try out different ingredients, or simply enjoy it as is. Happy cooking, and even happier eating!
Recipe FAQs
How can I make this pasta bake vegetarian?
You can easily substitute the ground beef with cooked lentils, mushrooms, or a plant-based meat alternative. Increase the vegetable content with additional chopped bell peppers, zucchini, or even spinach for added nutrition.
Can I make this dish ahead of time?
Absolutely! Prepare everything up to the baking stage, cover it tightly, and store it in the fridge for up to 24 hours. Just add a few extra minutes to the baking time since it will be chilled.
Can I freeze this pasta bake?
Yes, this pasta bake freezes beautifully! Just let it cool completely before placing it in an airtight container. You can freeze it for up to 3 months. To reheat, thaw in the fridge overnight and bake in the oven.
What if I want a dairy-free version?
For a dairy-free adaptation, simply omit the cheese or use a dairy-free cheese alternative. Nutritional yeast sprinkled on top before serving adds a cheesy flavor without the dairy!
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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: 101 | Main Dishes
- Method: Baking
- Cuisine: Italian
Description
This Easy Stuffed Pepper Pasta Bake is a delightful mix of rotini pasta, savory ground beef, and colorful bell peppers, creating a flavor-packed dish perfect for dinner or meal prep. With simple steps and tasty ingredients, you’ll enjoy every bite!
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.
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, as per package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers, cover, and cook for 5–7 minutes until softened.
- Stir in tomato paste and minced garlic, and cook covered for 1–2 minutes until fragrant.
- Add ground beef, breaking it apart as it cooks, and cover. Cook for 7–10 minutes, stirring occasionally, until fully cooked. Drain excess grease, leaving a little for flavor.
- Season with salt, pepper, and Italian seasoning and stir well.
- Pour in tomato sauce and fire-roasted tomatoes, stir, and let it 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, or until cheese is melted and bubbling.
- Broil for 30 seconds to 1 minute to lightly brown the top, keeping a close watch to prevent burning.
- Remove from the oven and cool for a few minutes. Garnish with parsley if desired, then serve.
Notes
Feel free to substitute ground beef with turkey or a plant-based option for a lighter version.
Add your favorite vegetables like zucchini or mushrooms for extra nutrition.
This dish can be prepared ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
