Easy Stuffed Pepper Pasta Bake
Easy Stuffed Pepper Pasta Bake is the ultimate comfort dish, bringing together all the flavors of stuffed peppers in a delightful pasta bake. Picture this: spiral pasta enveloped in a hearty beef and bell pepper filling, all draped in a melty blanket of cheese. It’s like a warm hug on a plate! This dish easily transforms a usual pasta night into something unexpectedly fun and satisfying. It’s perfect for those busy evenings when you crave something filling yet don’t want to spend hours in the kitchen.
Table of Contents
I still remember the first time I made this Easy Stuffed Pepper Pasta Bake. It was a chilly night, and I was longing for something hearty to keep me warm. I rummaged through my fridge and pantry, throwing together ingredients that reminded me of classic stuffed peppers. The result? A bubbling, cheesy masterpiece that had everyone asking for seconds. With minimal prep and just one baking dish to clean up, this has become a beloved recipe in my home. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: From start to finish, this dish is ready in under 90 minutes, making it perfect for a weeknight meal.
- Irresistible Flavor: The combination of tender pasta, savory beef, and sweet peppers creates a mouthwatering mix you can’t resist.
- Eye-Catching Appeal: The golden, bubbly cheese topping makes it as inviting to the eyes as it is to the taste buds.
- Flexible Serving: Whether it’s a cozy family dinner or a potluck gathering, this dish fits right in.
- Diet-Friendly Options: Easily adapt this recipe to suit dietary needs, like swapping for ground turkey or using gluten-free pasta.
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: This spiral shape holds the sauce perfectly, but you can use penne or elbows if you prefer.
- 2 tbsp olive oil: Extra virgin olive oil offers a fruity flavor, imparting delicious aromatics as we sauté our veggies.
- 1 small yellow onion diced: Onions add sweetness and depth; yellow onions caramelize beautifully while cooking.
- 1 green bell pepper roughly chopped: This bell pepper provides a slight bitterness that balances the dish’s overall sweetness.
- 1 orange bell pepper roughly chopped: Sweet and colorful, this pepper brightens the dish with both taste and visual appeal.
- 1 lb ground beef: For a rich flavor and hearty texture, you can substitute with ground turkey or a plant-based alternative if desired.
- 1 tbsp tomato paste: Adds a concentrated tomato flavor that enhances the sauce’s depth.
- 1 clove garlic minced: Fresh garlic elevates the aroma and gives a delightful punch to every bite.
- 1 14.5 oz can fire-roasted diced tomatoes, undrained: The smoky flavor from the fire-roasting adds a unique twist; regular diced tomatoes work too.
- ½ cup tomato sauce: This smooth sauce ties everything together and creates a luscious base.
- 1 tsp Italian seasoning: A blend of herbs that brings out the best in Italian dishes.
- ½ tsp salt: Enhances all the flavors, but adjust based on personal preference.
- ¼ tsp black pepper: Adds a touch of warmth without overpowering other flavors.
- 1 cup Monterey Jack cheese shredded: This cheese melts beautifully, creating a gooey topping. Feel free to mix with cheddar for a sharper taste.
- Optional: fresh parsley for garnish: A sprinkle right before serving adds a pop of color and freshness.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat your oven: Begin by preheating your oven to 375°F. This step is essential for ensuring that everything cooks evenly and to perfection as soon as it goes in.
Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz uncooked rotini pasta and cook until al dente according to the package instructions. Drain the pasta and set it aside, letting it rest while you prepare the rest.
Sauté the vegetables: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add 1 small diced yellow onion and the roughly chopped green and orange bell peppers. Cover the skillet and let them cook for 5-7 minutes until softened and translucent, stirring occasionally.
Add garlic and tomato paste: Stir in 1 tbsp tomato paste and 1 clove minced garlic. Cover once more and let it cook for 1-2 minutes until everything smells fragrant, ensuring the garlic doesn’t brown.
Cook the ground beef: Add 1 lb of ground beef to the skillet, breaking it apart with a wooden spoon as it cooks. Continue to cover and cook for 7-10 minutes until the beef is fully cooked. Drain any excess grease, keeping a little behind for flavor.
Season the mixture: Season the beef-vegetable mixture with ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning. Stir well to distribute the seasonings throughout the mixture.
Add sauces: Pour in ½ cup tomato sauce and 1 can (14.5 oz) fire-roasted diced tomatoes, undrained. Stir again and allow the mixture to simmer for 3-5 minutes, letting the flavors meld beautifully.
Combine with pasta: Add the cooked rotini pasta to the skillet, tossing everything gently until the pasta is evenly coated in the delicious sauce.
Transfer to a casserole dish: Carefully pour the mixture into a lightly greased 9×13-inch casserole dish. Spread it evenly, ensuring everything is well distributed.
Top with cheese: Sprinkle 1 cup shredded Monterey Jack cheese evenly over the top. This will create a delightful golden crust as it bakes.
Bake: Place the dish in the preheated oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbling around the edges.
Broil for finish: For an extra touch, broil for 30 seconds to 1 minute until the cheese is lightly browned—keep a watchful eye to prevent burning!
Garnish and serve: Remove from the oven and let it cool for a few minutes. For a pop of freshness, feel free to garnish with optional fresh parsley, then dig in and enjoy!
Storing & Reheating
Leftover Easy Stuffed Pepper Pasta Bake can be stored at room temperature for up to 2 hours before refrigerating. In the refrigerator, place it in an airtight container, where it will stay fresh for up to 4 days. For longer storage, you can freeze the leftovers in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350°F for 20-25 minutes, or until heated through. Just remember, the pasta might soak up a little sauce, so adding a splash of tomato sauce can help refresh it.
Chef’s Helpful Tips
- Make sure you don’t overcook the pasta; it should be al dente since it will continue cooking in the oven.
- If using ground turkey, try adding a bit more oil or even a splash of beef broth; it helps keep the meat flavorful.
- Stir the sauce while simmering to avoid sticking and burning on the bottom of the pan.
- For a vegetarian version, swap the ground beef for a mix of black beans and chopped mushrooms for protein and depth.
- Feel free to experiment with different cheese blends if you want a sharper flavor.
Enjoy the warm comfort and rich flavors of Easy Stuffed Pepper Pasta Bake. This recipe not only satisfies your cravings but also invites creativity in every bite. Feel free to mix and match your favorite ingredients, or adapt it with whatever you have on hand. There’s just something special about a dish that brings everyone to the table, so gather your loved ones and dig in!
Recipe FAQs
Can I make this pasta bake ahead of time?
Absolutely! You can prepare the entire dish ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap. When ready to bake, remove it from the fridge, uncover, and bake as directed, allowing a few extra minutes if it’s coming straight from the cold.
Can I use a different type of meat?
Definitely! Ground turkey, chicken, or even a plant-based meat substitute will work well in this recipe. Just keep in mind that cooking times may vary slightly depending on the type of meat you use.
How do I make this dish spicier?
If you want to kick up the heat, consider adding some crushed red pepper flakes or diced jalapeños to the tomato mixture. You can also use spicy Italian sausage instead of ground beef for a flavorful twist.
Why did my cheese not melt properly?
If your cheese doesn’t melt well, it may be because of the type used or if it was placed on too early in the baking process. Make sure the cheese is evenly spread and that your oven is fully preheated. Broiling for a minute at the end can also create that beautifully melted, bubbling finish.
Enjoy your culinary adventure with this delightful dish!
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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: American
Description
This Easy Stuffed Pepper Pasta Bake is a delightful blend of flavors, featuring juicy ground beef, vibrant bell peppers, and gooey cheese. Perfect for a quick meal or a comforting dinner, it’s made with simple, wholesome ingredients that the whole family will love.
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. Add the pasta and cook until al dente according to 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 any excess grease.
- Season with salt, pepper, and Italian seasoning, and stir well.
- Pour in the tomato sauce and fire-roasted tomatoes; stir 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 evenly 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 on it.
- Remove from the oven and let cool for a few minutes. Garnish with parsley if desired, then serve.
Notes
For added flavor, consider using ground turkey or chicken instead of beef.
Feel free to mix different cheeses on top, like cheddar or mozzarella, for variety.
This dish can be made ahead of time and baked later for convenient meal planning.
Nutrition
- Serving Size: 1 portion
- Calories: 470
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
