Description
This Stuffed Pepper Pasta Bake is a delightful twist on a classic dish, marrying flavors of ground beef, bell peppers, and pasta in a cheesy masterpiece. Perfect for busy weeknights or family gatherings, it’s both comforting and simple to make, ensuring a satisfying meal every time.
Ingredients
Scale
- 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 oven to 375°F and grease a 9×13-inch casserole dish.
- Boil pasta in salted water until al dente, about 8-10 minutes. Drain.
- Sauté onion and bell peppers in olive oil until soft, about 5–7 minutes.
- Add tomato paste and minced garlic; cook for another 1–2 minutes.
- Add ground beef and cook for 7–10 minutes, breaking it apart until no longer pink; drain excess grease.
- Season mixture with salt, pepper, and Italian seasoning, then stir in diced tomatoes and tomato sauce. Simmer for 3–5 minutes.
- Combine drained rotini with the beef mixture until well coated.
- Transfer to casserole dish, top with shredded cheese, and bake uncovered for 20–25 minutes until cheese is bubbly.
- Broil cheese for 30 seconds to 1 minute for a golden finish. Let cool for a few minutes before serving.
Notes
For a lighter option, use ground turkey instead of beef.
Feel free to substitute different types of cheese for variety, like mozzarella or cheddar.
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg