Easy Stuffed Pepper Pasta Bake
Stuffed Pepper Pasta Bake is not your average pasta dish. It’s a delightful combination of flavors and textures that makes for a hearty meal your family will adore. With tender rotini pasta wrapped in a rich tomato sauce, complemented by the crunch of bell peppers and the savory goodness of ground beef, this recipe hits all the right notes. It’s comforting, filling, and perfect for those evenings when you crave something satisfying yet easy to prepare.
Table of Contents
This Easy Stuffed Pepper Pasta Bake becomes your secret weapon for busy weeknights or cozy gatherings. From the moment you pull it out of the oven and see the bubbling cheese on top, you’ll know you’ve created something special. Each bite is a reminder that simple ingredients can truly shine together, creating a dish that feels both homey and indulgent. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: With just 10 minutes of prep and 70 minutes in the oven, it’s a snap to put together on a busy night.
- Irresistible Flavor: The combination of fire-roasted tomatoes and savory ground beef makes each bite explode with flavor.
- Eye-Catching Appeal: The colorful array of bell peppers and melted cheese creates a feast for the eyes as much as it is for the stomach.
- Flexible Serving: Perfect for a casual family dinner, potlucks, or as hearty leftovers for lunch.
- Kid-Friendly: The flavors are mild and delicious, sure to please even the pickiest eaters in your home.
Ingredients You’ll Need
- 12 oz uncooked rotini pasta: A fun, spiral shape that holds the sauce beautifully.
- 2 tbsp olive oil: For sautéing and adding a heart-healthy touch.
- 1 small yellow onion, diced: This adds sweetness and depth of flavor to the dish.
- 1 green bell pepper, roughly chopped: Delivers a slight crunch and vibrant color.
- 1 orange bell pepper, roughly chopped: Offers a mild sweetness that enhances the overall taste.
- 1 lb ground beef: For that protein-packed heartiness; can be swapped with ground turkey or turkey for a lighter version.
- 1 tbsp tomato paste: Thickens the sauce and adds a richer tomato flavor.
- 1 clove garlic, minced: Because garlic makes everything better; it adds that aromatic punch.
- 1 14.5 oz can fire-roasted diced tomatoes, undrained: Provides a smoky flavor and a juicy texture.
- ½ cup tomato sauce: Ties all the elements together into a deliciously cohesive dish.
- 1 tsp Italian seasoning: A lovely blend of herbs that enhances the overall flavor profile.
- ½ tsp salt: Balances out all the flavors and brings everything to life.
- ¼ tsp black pepper: Adds a hint of heat and complexity.
- 1 cup Monterey Jack cheese, shredded: For a melty, gooey topping that ties the bake together.
- Optional: fresh parsley for garnish: A simple touch that brightens the dish both visually and flavor-wise.
How to Make Easy Stuffed Pepper Pasta Bake
Preheat the oven: Start by preheating your oven to 375°F. While that warms up, lightly grease a 9×13-inch casserole dish to make cleanup a breeze.
Boil the pasta: In a large pot, bring salted water to a boil. Add the 12 oz uncooked rotini pasta and cook until al dente, following the package instructions, usually about 8–10 minutes. Drain the pasta, and set it aside.
Sauté the vegetables: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and both chopped bell peppers to the skillet. Cover and stir occasionally for about 5–7 minutes until they become softened and translucent. Your kitchen will already begin to smell amazing!
Mix in tomato paste and garlic: Stir in 1 tbsp tomato paste and 1 clove minced garlic, covering back up for another 1–2 minutes. The aroma from the garlic and tomato paste should be quite fragrant, making your mouth water.
Brown the beef: Add 1 lb ground beef to the skillet. As it cooks, break it apart with a spatula. Cook for 7–10 minutes, stirring occasionally until the meat is no longer pink. Be sure to drain any excess grease, leaving just a little for added flavor.
Season the mixture: Sprinkle in ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning. Stir everything together to ensure every bite is seasoned just right.
Combine tomatoes and sauce: Pour in the ½ cup tomato sauce and the can of 14.5 oz fire-roasted diced tomatoes (undrained). Stir well and let the mixture simmer for 3–5 minutes, allowing those flavors to meld beautifully.
Add pasta: Gently fold the cooked rotini pasta into the skillet, tossing until every piece is coated with the delicious mixture. You should have a beautiful, colorful pasta blend.
Transfer to casserole dish: Pour the pasta mixture into your prepared casserole dish, spreading it out evenly. Make sure you don’t leave any deliciousness behind!
Sprinkle cheese: Top your pasta bake with 1 cup of shredded Monterey Jack cheese. This melty crown will turn golden as it bakes.
Bake and broil: Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is wonderfully melted and bubbling. For a golden finish, broil for an additional 30 seconds to 1 minute, just keeping a close eye to avoid burning.
Let it cool and serve: Once out of the oven, let your Easy Stuffed Pepper Pasta Bake cool for a few minutes. If you’re feeling fancy, garnish it with fresh parsley before serving. Enjoy every cheesy, hearty bite!
Storing & Reheating
To store your stuffed pepper pasta bake, let it cool completely and transfer it to an airtight container. It can sit at room temperature for about 2 hours before refrigerating, where it’ll last for about 3–5 days. For longer storage, you can freeze it for up to 3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, simply reheat in the microwave in 1-2 minute intervals until heated through, or bake it in a preheated oven at 350°F until warmed up. Keep in mind that the texture might change slightly, but a dash of extra cheese on top can make a lovely difference!
Chef’s Helpful Tips
- Ensure your ground beef is well-drained to avoid a greasy dish—you want flavor, not excess fat.
- Believing in room temperature ingredients helps in ensuring a more even baking.
- If you want to make ahead, prepare everything up to the baking point, refrigerate it overnight, and pop it in the oven when you’re ready.
- Adjust seasoning to your taste, especially if you’re serving kids; you can reduce the pepper amount for a milder dish.
- Feel free to swap out the bell peppers for other vegetables like zucchini or mushrooms to switch things up!
Stuffed Pepper Pasta Bake is the kind of dish that warms the heart and fills the belly. So gather your ingredients and give this recipe a try; you’re in for a real treat! From its vibrant colors to its mouthwatering aromas, each bite is sure to become a favorite at your table.
Recipe FAQs
Can I use a different type of pasta?
Absolutely! While rotini pasta works wonderfully, you can easily substitute it with penne, fusilli, or any pasta shape you prefer. Just make sure to adjust the cook time accordingly, especially if you switch to a longer pasta.
What can I use instead of ground beef?
Ground turkey or chicken are great substitutes for a lighter option. If you’re looking for a vegetarian alternative, try using lentils, quinoa, or crumbled tofu seasoned similarly.
Can I freeze this dish?
Yes! This pasta bake freezes well. Allow it to cool completely before wrapping it tightly and storing it in the freezer for up to 3 months. Just remember to thaw it in the refrigerator before reheating for the best results.
What should I serve with my pasta bake?
A crisp green salad paired with a light vinaigrette or some garlic bread makes a perfect side dish. This meal on its own is hearty enough, but these sides can really elevate your dinner experience!
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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: Baked
- Cuisine: American
Description
Enjoy the delightful combination of pasta, veggies, and ground beef in this Easy Stuffed Pepper Pasta Bake. Simple to prepare, it’s a heartwarming meal perfect for busy nights. The blend of melted cheese and flavorful ingredients ensures every bite is satisfying and delicious, making it a must-try for anyone looking for quick, homemade comfort food.
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 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. Drain excess grease.
- Season with salt, pepper, and Italian seasoning, and stir well.
- Pour in the tomato sauce and fire-roasted tomatoes. Stir again and let simmer for 3–5 minutes.
- Add the cooked pasta to the skillet and toss until everything is evenly coated.
- Transfer the mixture to the greased casserole dish and sprinkle with shredded cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling.
- Broil for 30 seconds to 1 minute to lightly brown the top. Monitor closely to avoid burning.
- Remove from the oven and let cool for a few minutes. Garnish with parsley if desired, then serve.
Notes
Feel free to substitute ground turkey for a leaner option.
You can add more vegetables like zucchini or mushrooms for added nutrition.
This dish is great for leftovers and can be frozen for future meals.
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
