Name: Easy Stuffed Pepper Pasta Bake
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Cuisine: American
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

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Easy Stuffed Pepper Pasta Bake is a cozy, hearty dish that combines the comforting elements of pasta with the bold flavors of stuffed peppers. This bake is the perfect family-friendly meal you can whip up for a weeknight dinner or serve it during a fun gathering with friends. The mix of tender rotini pasta, savory ground beef, fresh bell peppers, and gooey cheese creates a delightful harmony that will savor every bite.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Stuffed Pepper Pasta Bake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Stuffed Pepper Pasta Bake

I remember the first time I made this dish; my kids were delighted to see their favorite ingredients come together in such a fun and colorful way. The joy on their faces as they dug into this cheesy goodness was priceless! This recipe is not just about filling your belly; it’s a celebration of flavors and textures that work beautifully together. Easy, budget-friendly, and a guaranteed crowd-pleaser, this stuffed pepper pasta bake deserves a place in your recipe rotation. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Prepped in just 10 minutes and baked in about 70, making it perfect for busy weeknights.
Irresistible Flavor: Every bite is a mouthwatering mix of spices, savory beef, and melted cheese.
Eye-Catching Appeal: The vibrant colors of the peppers and cheese make this dish a feast for the eyes.
Flexible Serving: Ideal for family dinners, potlucks, or even as leftovers for lunch the next day.
Customizable Options: Easily adapted for gluten-free or veggie diets by swapping the meat and pasta.

Ingredients You’ll Need

12 oz uncooked rotini pasta: This curly pasta holds onto sauce perfectly, but you can substitute with penne or fusilli if you prefer.
2 tbsp olive oil: Used for sautéing vegetables; avocado oil or vegetable oil works too.
1 small yellow onion, diced: Adds sweetness and a wonderful aromatics; red onion can be a substitute if desired.
1 green bell pepper, roughly chopped: For that classic stuffed pepper taste; you can use any color bell pepper you like!
1 orange bell pepper, roughly chopped: Contributes sweetness; feel free to mix and match your favorite colors of bell peppers.
1 lb ground beef: The hearty base; ground turkey or chicken makes a leaner option.
1 tbsp tomato paste: Intensifies the tomato flavor; it can be omitted if you don’t have it on hand.
1 clove garlic, minced: Brings a fragrant, bold flavor; you can add more for a garlicky kick.
1 (14.5 oz) can fire-roasted diced tomatoes, undrained: The roasting adds a smoky depth; plain diced tomatoes can be used as a substitute.
½ cup tomato sauce: Helps bind all the ingredients; any tomato sauce will do.
1 tsp Italian seasoning: This blend adds a wonderful herbal note; feel free to adjust to taste.
½ tsp salt: Enhances flavor; adjust depending on dietary needs.
¼ tsp black pepper: Adds a touch of spice; you can substitute with white pepper for a milder taste.
1 cup Monterey Jack cheese, shredded: Melts beautifully and adds creaminess; cheddar cheese is a great alternative.
Optional: fresh parsley for garnish: Adds a nice pop of color and freshness; basil or chives could work as well.

How to Make Easy Stuffed Pepper Pasta Bake

Preheat: Start by preheating your oven to 375°F. Lightly grease a 9×13-inch casserole dish and set it aside. This will ensure your pasta bake won’t stick.

Boil Pasta: Bring a large pot of salted water to a rolling boil. Add 12 oz uncooked rotini pasta and cook according to the package instructions until al dente. Drain the pasta when done and set it aside.

Sauté Veggies: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 small diced yellow onion, 1 roughly chopped green bell pepper, and 1 roughly chopped orange bell pepper. Cover and cook for 5-7 minutes, stirring occasionally until the vegetables are softened and translucent.

Add Aromatics: Stir in 1 tbsp tomato paste and 1 minced garlic clove. Cover and cook for 1-2 minutes until everything smells fragrant. This step builds deep flavors that elevate your dish.

Cook Beef: Add 1 lb ground beef to the skillet. Break it apart as it cooks, and cover the skillet to let it brown evenly for 7-10 minutes. Stir occasionally, and drain any excess grease—leaving a bit behind will add flavor.

Season: Season the beef mixture with ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning. Stir well until everything is evenly coated in deliciousness.

Combine Sauces: Pour in ½ cup tomato sauce and 1 (14.5 oz) can of fire-roasted diced tomatoes, undrained. Mix well and let this simmer for 3-5 minutes, tapping into those lovely flavors.

Mix Pasta: Gently add the drained rotini pasta to the skillet, tossing until every piece is coated with that savory mixture.

Transfer & Cheese: Pour the delicious mix into your prepared casserole dish, spreading it evenly. Sprinkle 1 cup shredded Monterey Jack cheese evenly on top, creating that inviting cheesy layer.

Bake: Place the dish in the oven and bake uncovered for 20-25 minutes, or until the cheese is melted and bubbling. For an extra touch, broil for 30 seconds to 1 minute to get a beautiful golden top—just keep a watchful eye to prevent burning!

Cool & Serve: Once out of the oven, let the pasta bake cool for a few minutes. For an added touch of color and freshness, garnish with parsley if you like before serving.

Storing & Reheating

To store your Easy Stuffed Pepper Pasta Bake, allow it to cool completely, then cover with plastic wrap or transfer to an airtight container. It can sit at room temperature for up to 2 hours, but refrigerating it will keep it fresh for about 3-4 days. For longer storage, freeze it 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 about 20-25 minutes or until warmed through, keeping in mind that the texture may soften slightly.

Chef’s Helpful Tips

Be careful not to overcook the pasta since you’ll be baking it later; al dente is the way to go!
Drain excess grease after cooking the meat, but leaving a tiny bit enhances flavor.
If you’re in a hurry, prep the vegetables ahead of time and cook the beef earlier.
Consider using pre-shredded cheese for convenience, but freshly shredded will melt better!
Feel free to mix in some spinach or kale for added nutrition—just fold it into the pasta mixture before baking.

This Easy Stuffed Pepper Pasta Bake is a wonderful addition to your meal repertoire. It not only combines familiar flavors in an exciting way but also accommodates various dietary preferences. Don’t hesitate to try different cheese or even mix in some spices to make it your own!

Recipe FAQs

Can I make this pasta bake ahead of time?

Absolutely! You can prepare the filling and mix it with the pasta a day in advance. Just store it in the refrigerator and bake it when you’re ready to serve. This not only saves time but also allows the flavors to meld beautifully.

How do I make it vegetarian?

Switch out the ground beef for a blend of your favorite sautéed vegetables like zucchini, mushrooms, and additional bell peppers, or use lentils for a hearty texture. Opt for a vegetarian-friendly cheese or skip it altogether—still delicious!

What can I serve with the pasta bake?

This dish pairs wonderfully with a light salad or garlic bread. A simple side of steamed vegetables or a fresh green salad can balance the richness of the pasta bake.

How do I store leftovers?

After the pasta bake has cooled, transfer leftovers to an airtight container. They will last in the fridge for 3-4 days. Reheating makes it even easier to enjoy those flavors all over again!