Easy Stuffed Pepper Pasta Bake
Easy Stuffed Pepper Pasta Bake is a delightful twist on the classic stuffed peppers dish, combining everything you love into a delicious pasta bake. Imagine tender rotini pasta enveloped in a savory mixture of ground beef, bell peppers, and zesty tomatoes, all topped with gooey melted cheese. This meal is perfect for family dinners, providing that comforting, hearty feeling we all crave, especially on busy weeknights.
Table of Contents
I first stumbled upon this recipe during a hectic week, searching for something easy yet satisfying to cook. It turned out to be a game-changer! The rich flavors and delightful textures meld together so beautifully. Best of all, it’s a budget-friendly recipe that doesn’t skimp on taste or satisfaction. Trust me; your family will be asking for seconds!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep time and only 70 minutes total cook time, you’ll have dinner ready with ease.
- Irresistible Flavor: The combination of tender pasta, juicy beef, and vibrant peppers creates a delightful mix of tastes.
- Eye-Catching Appeal: This dish bakes to a beautiful golden brown, where the cheese bubbles and melts, making it look as good as it tastes.
- Flexible Serving: Perfect for weeknight meals, potlucks, or even casual gatherings with friends, this pasta bake makes serving a crowd feel effortless.
- Diet-Friendly Options: Easily adaptable—consider using ground turkey or a meat substitute for a lighter version.
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: The spiral shape holds onto the sauce beautifully, but you can swap for penne or fusilli if necessary.
- 2 tbsp olive oil: This helps to sauté the vegetables. Feel free to use avocado oil for a different flavor.
- 1 small yellow onion, diced: Adds a savory sweetness. A shallot works fine if you prefer a milder onion flavor.
- 1 green bell pepper, roughly chopped: The earthy taste complements the dish’s richness; red or yellow bell peppers are great alternatives.
- 1 orange bell pepper, roughly chopped: Not only adds color but brings extra sweetness; if unavailable, use another green pepper.
- 1 lb ground beef: Offers a hearty base; lean turkey or a plant-based ground meat substitute works well, too!
- 1 tbsp tomato paste: Concentrates the tomato flavor in the sauce. You can substitute with an equal amount of ketchup if needed.
- 1 clove garlic, minced: Provides that aromatic depth; fresh garlic is best, but jarred can save time.
- 1 14.5 oz can fire-roasted diced tomatoes, undrained: Their smoky flavor enhances the dish. Regular diced tomatoes can be substituted if needed.
- ½ cup tomato sauce: Provides moisture; use homemade or store-bought versions, but check for added sugars.
- 1 tsp Italian seasoning: A blend of herbs adds warmth. You can mix your own with dried basil, oregano, and thyme if preferred.
- ½ tsp salt: Adjust to taste; use kosher salt or sea salt for more flavor.
- ¼ tsp black pepper: Freshly ground gives the best flavor; tweak according to your spice preference.
- 1 cup Monterey Jack cheese, shredded: Melts beautifully to create a gooey topping; feel free to use cheddar or a dairy-free alternative for a different flavor.
- Optional: fresh parsley for garnish: A bright finish that adds color and freshness.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat: Begin by preheating your oven to 375°F. Lightly grease a 9×13-inch casserole dish and set it aside. This ensures your delicious pasta bake comes out smoothly without sticking.
Cook Pasta: In a large pot, bring salted water to a boil. Add the uncooked rotini pasta and cook according to package instructions until al dente, usually about 8–10 minutes. Drain and set it aside so it can complete its culinary journey later on.
Sauté Veggies: Next, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Toss in the diced onion and roughly chopped green and orange bell peppers. Cover and cook for 5–7 minutes, stirring occasionally, until the veggies become softened and slightly translucent—you’ll love the fragrant aroma that fills your kitchen.
Add Tomato Paste & Garlic: Once your vegetables are ready, stir in 1 tablespoon of tomato paste and 1 clove of minced garlic. Cover the skillet again and let it cook for another 1–2 minutes. The goal here is to unveil that tantalizing garlic scent without burning it!
Brown the Beef: Now it’s time to add 1 pound of ground beef to the skillet. Break it apart as it cooks for 7–10 minutes until the meat is fully browned. Don’t forget to drain any excess grease—just keep a little for added flavor.
Season: After draining, sprinkle in ½ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of Italian seasoning. This step ensures that each component bursts with flavor. Stir everything well to combine.
Mix in Tomatoes & Sauce: Pour in the ½ cup of tomato sauce and the entire can of 14.5 oz fire-roasted diced tomatoes, undrained. Stir again and let it simmer for 3–5 minutes. You want the flavors to meld beautifully!
Combine Pasta: It’s time to add your cooked rotini pasta to the skillet. Toss everything together until the pasta is evenly coated in that idyllic sauce, looking absolutely irresistible.
Transfer to Casserole: Carefully transfer the piping hot mixture to your prepared casserole dish. Don’t worry about it looking perfect; it’ll be delicious regardless!
Top with Cheese: Generously sprinkle 1 cup of shredded Monterey Jack cheese over the top. We’ve arrived at the gooey, cheesy part of the journey!
Bake: Place the casserole in the oven and bake uncovered for 20–25 minutes, until the cheese is melted and bubbling. Leave the oven with a slow walk, savoring the tantalizing smells wafting through your home.
Broil: For a delightful finishing touch, broil the casserole for 30 seconds to 1 minute to achieve a golden-brown topping. Keep a close eye on it to avoid any unpleasant burnt surprises.
Garnish & Serve: Once out of the oven, allow it to cool for a few minutes. If you like, garnish with some fresh parsley, then serve warm. Enjoy every bite of this comforting dish!
Storing & Reheating
To store your Easy Stuffed Pepper Pasta Bake, let it cool completely at room temperature before transferring it to an airtight container. It can be kept in the fridge for up to 3 days. If you’re looking to keep it longer, freezing is ideal; just wrap it tightly in plastic wrap, then foil, and it’ll last up to 3 months. When you’re ready to enjoy leftovers, reheat in the oven at 350°F for about 20-25 minutes, or until warmed through. The texture may slightly change, but a sprinkle of extra cheese before reheating can bring back that melty goodness!
Chef’s Helpful Tips
- Keep an eye while browning the ground beef to avoid overcooking; a perfectly cooked beef is key to a delicious bake.
- Always taste your sauce before mixing it with the pasta—seasoning is subjective!
- Feel free to make this ahead! Assemble the casserole up to a day before baking; just cover and refrigerate until ready to cook.
- If you want to swap out pasta types, ensure you adjust cooking time to yield the perfect al dente consistency.
- Consider using a mix of cheeses for added flavor! Cheddar, mozzarella, or even pepper jack can work wonders.
Easy Stuffed Pepper Pasta Bake is one of those comforting dishes that brings everyone together around the dinner table. You’ll love how satisfying and flavorful it is without too much fuss in the kitchen. Feel free to play around with the veggies and seasonings to create your perfect version. I hope you enjoy making and sharing this delightful recipe with your loved ones!
Recipe FAQs
Can I use a different type of meat?
Absolutely! Ground turkey or chicken can be a fantastic alternative if you’re looking for a leaner option. You can also use plant-based ground meat for a vegetarian spin that’s just as tasty.
What can I serve with this pasta bake?
This dish pairs wonderfully with a simple green salad or crusty garlic bread. For an extra treat, consider a fresh batch of garlic knots to soak up all the delicious sauce!
Can I make this ahead of time?
Yes! You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just ensure it comes to room temperature before popping it in the oven to cook evenly.
How do I store and reheat leftovers?
Store your pasta bake in an airtight container in the refrigerator for up to 3 days. For reheating, place it in a preheated oven at 350°F for about 20-25 minutes until warmed through, or microwave individual portions for a quicker option!
More Dinner Recipes
- Chicken Sausage and Broccoli Orzo
- Classic Oven Chuck Roast
- Teriyaki Meatballs
- Crispy Roasted Parmesan Cabbage Steaks with Garlic Herb Butter
- One Pot Gnocchi with Sausage and Kale
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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: Dinner
- Method: Bake
- Cuisine: American
Description
Enjoy the delicious blend of flavors in our Easy Stuffed Pepper Pasta Bake. This dish combines rotini pasta, seasoned ground beef, and vibrant bell peppers for a comfort food experience that is simple to prepare and ideal for busy weeknights. A wonderful choice for families searching for hearty, home-cooked meals.
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 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, cover, and cook for 1–2 minutes until fragrant.
- Add ground beef to the skillet, breaking it apart as it cooks. Cover and cook for 7–10 minutes, stirring occasionally, until fully cooked. Drain any excess grease.
- Season with salt, pepper, and Italian seasoning, then stir well.
- Pour in tomato sauce and fire-roasted tomatoes, stirring again, and let 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; keep a close eye to avoid burning.
- Remove from the oven, let cool for a few minutes, garnish with parsley if desired, then serve.
Notes
Feel free to use ground turkey for a leaner option.
You can substitute with any type of shredded cheese you prefer.
For added flavor, consider mixing in some spinach or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
