Easy Stuffed Pepper Pasta Bake
Easy Stuffed Pepper Pasta Bake is the ultimate comfort food — combining the essence of stuffed peppers with the hearty goodness of pasta in a warm, cheesy bake. Each bite is bursting with flavors thanks to savory beef, vibrant bell peppers, and zesty tomatoes, all cloaked in bubbling melted cheese. Whether you’re feeding a crowd or simply wanting a cozy night in, this dish ticks all the boxes for a satisfying meal that feels like a warm hug.
Table of Contents
I first stumbled upon the idea of blending stuffed peppers and pasta when I was searching for a way to switch up my usual weeknight dinners. With a busy schedule, quick yet delicious dinners always find their way to the top of my meal planning list. The ease of tossing everything together and letting the oven do the work makes this Easy Stuffed Pepper Pasta Bake a no-brainer for busy families or anyone looking for an effortless meal that’s packed with flavor and nutrition. I’m excited to share this delightful recipe with you!
Why You’ll Love This Recipe
- Simple & Quick: Prepping takes just 10 minutes, so you can enjoy a hearty dish without spending all evening in the kitchen.
- Irresistible Flavor: The combination of savory beef, fire-roasted tomatoes, and melty cheese creates a harmonious blend that’s simply mouthwatering.
- Eye-Catching Appeal: The colorful bell peppers and bubbling cheese make this bake visually enticing—perfect for impressing guests or family!
- Flexible Serving: Great for a weeknight dinner, a potluck, or meal prep—this dish shines multiple times.
- Diet-Friendly Options: Easily adapt this recipe for gluten-free pasta or substitute with ground turkey for a lighter option!
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: This twisted pasta is perfect for catching all the delicious sauce and ingredients.
- 2 tbsp olive oil: Used for sautéing the vegetables, it adds a rich flavor. You can substitute with avocado oil for a lighter option.
- 1 small yellow onion, diced: Offers sweetness and depth to the dish. Feel free to replace it with shallots for a milder flavor.
- 1 green bell pepper, roughly chopped: This adds crunch and a fresh, slightly bitter note. You can use any color of bell pepper for variety!
- 1 orange bell pepper, roughly chopped: Its sweetness balances savory elements beautifully; red bell peppers are an excellent alternative too.
- 1 lb ground beef: Provides protein and hearty texture. For a leaner option, ground turkey or chicken works well.
- 1 tbsp tomato paste: Enhances the tomato flavor and gives a deeper richness. Use sun-dried tomato paste for a unique twist.
- 1 clove garlic, minced: A staple in many dishes, garlic brings warmth and complexity to your bake.
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained: Adds a smoky flavor to the dish; if unavailable, regular diced tomatoes are fine.
- ½ cup tomato sauce: A base for the sauce that ties everything together. You could also use marinara for extra flavor.
- 1 tsp Italian seasoning: A blend of herbs that lifts the entire dish. Fresh herbs like basil or oregano can also be used.
- ½ tsp salt: Essential for enhancing all the flavors.
- ¼ tsp black pepper: Adds a bit of heat without overpowering.
- 1 cup Monterey Jack cheese, shredded: This cheese melts beautifully and adds creaminess. Cheddar is a great substitute if preferred.
- Optional: fresh parsley for garnish: Adds a pop of color and freshness, but you can skip it if you’re short on time.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat the Oven: Start by preheating your oven to 375°F. Lightly grease a 9×13-inch casserole dish, ensuring even cooking and easy cleanup later on.
Cook the Pasta: Bring a large pot of salted water to a boil. Add in the 12 oz of uncooked rotini pasta and cook until al dente according to the package instructions—usually around 8-10 minutes. Once done, drain and set aside while you prepare the beef mixture.
Sauté the Veggies: In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the diced onion and roughly chopped green and orange bell peppers. Cover and sauté for 5-7 minutes, stirring occasionally, until the veggies are softened and translucent.
Add Tomato Paste and Garlic: Stir in 1 tbsp of tomato paste and 1 clove of minced garlic. Cover the skillet again and cook for 1-2 minutes until everything is fragrant—a sure sign that deliciousness is coming!
Brown the Ground Beef: Now, add in 1 lb of ground beef, breaking it apart as it cooks. Cover and let it cook for about 7-10 minutes, stirring occasionally until the meat is fully cooked. Don’t forget to drain any excess grease but leave a little behind for added flavor.
Season the Mixture: Season the beef mixture with ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning, stirring well to combine everything.
Stir in Sauces and Simmer: Pour in the ½ cup of tomato sauce along with the can of fire-roasted diced tomatoes, undrained. Mix everything well, and let it simmer for 3-5 minutes, allowing the flavors to marry.
Combine with Pasta: Toss the cooked pasta into the skillet, mixing everything until the pasta is evenly coated in that delicious sauce.
Transfer to Casserole Dish: Carefully pour the pasta and beef mixture into your prepared casserole dish, spreading it out evenly.
Sprinkle with Cheese: Top your pasta bake with 1 cup of shredded Monterey Jack cheese, ensuring it covers the entire surface.
Bake: Place the casserole in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly. You’ll know it’s ready when you see the cheese starting to slightly brown.
Broil for Extra Texture: For a golden finish, broil the dish for 30 seconds to 1 minute. Make sure to keep a close watch to prevent burning!
Cool and Garnish: After removing it from the oven, let the dish cool for a few minutes. If you like, garnish with fresh parsley before serving.
Storing & Reheating
Store any leftovers at room temperature for up to 2 hours, then move them to an airtight container and refrigerate. It will stay fresh for about 3-4 days when properly stored. For longer storage, you can freeze the pasta bake in a well-sealed container for up to 3 months. To reheat, warm it in the oven at 350°F for about 20 minutes or until heated through. Note that the texture may differ slightly after freezing, but a sprinkle of fresh cheese before reheating can refresh its appeal.
Chef’s Helpful Tips
- Avoid overcooking the pasta in the initial step—al dente is key since it will cook further in the oven.
- If you have fresh herbs on hand, they can substitute dried ones for a burst of freshness and flavor.
- Feel free to sneak in extra veggies like spinach or zucchini for added nutrition.
- Experiment with different cheese varieties for unique flavors; pepper jack can add a nice kick!
- Assemble this dish ahead of time and refrigerate it, then bake it just before serving for easy entertaining.
Taking everything into account, Easy Stuffed Pepper Pasta Bake is not just a recipe, it’s your new go-to for stress-free, mouthwatering meals. Revel in the mingling aromas wafting through your kitchen as you savor this hearty dish that guarantees satisfaction with every mouthful. Taste the experience of comforting home cooking while making it your own by using seasonal or favorite ingredients. Gather your loved ones, serve this delightful dish, and enjoy great conversation over a nourishing meal.
Recipe FAQs
Can I make this pasta bake ahead of time?
Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just cover it tightly with foil or plastic wrap. When you’re ready to bake, remove it from the fridge and add a few extra minutes to the baking time.
How do I make this dish vegetarian?
To make a vegetarian version of this Easy Stuffed Pepper Pasta Bake, use a meat substitute like lentils or chickpeas instead of ground beef, and consider adding more vegetables such as mushrooms, zucchini, or corn for added texture.
What can I use instead of Monterey Jack cheese?
If Monterey Jack isn’t your favorite, you can use shredded cheddar cheese, mozzarella, or a blend of cheeses to maintain that wonderful melty texture when baked.
How can I store any leftovers properly?
Leftovers can be stored in an airtight container in the refrigerator for about 3-4 days. You can also freeze portions for up to 3 months—just remember to let them cool completely before sealing. When reheating, keep your eye on it until it’s hot throughout!
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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: Main Dishes
- Method: Baked
- Cuisine: American
Description
This Easy Stuffed Pepper Pasta Bake combines the irresistible flavors of rotini pasta, savory ground beef, and melty cheese, making it a fantastic option for a quick dinner or comforting meal at home. Perfect for busy families and food lovers alike!
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.
- Stir in the tomato paste and minced garlic. Cover and cook for an additional 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 the meat is fully cooked. Drain excess grease, retaining a little for flavor.
- Season with salt, pepper, and Italian seasoning, stirring well.
- Pour in the tomato sauce and fire-roasted tomatoes, stir again, and simmer the mixture for 3–5 minutes.
- Add the cooked pasta to the skillet and toss until evenly coated with the mixture.
- Transfer everything to the prepared casserole dish and sprinkle shredded cheese evenly on top.
- 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, watching closely to prevent burning.
- Remove from the oven and let it cool for a few minutes. Garnish with parsley if desired, then serve.
Notes
Feel free to substitute ground turkey or chicken for a leaner option.
Add your favorite vegetables or different cheese varieties for a personal touch.
This dish can be made ahead and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 1 serving (based on 6)
- Calories: 460
- Sugar: 5g
- Sodium: 550mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
