Description
This Easy Stuffed Pepper Pasta Bake brings together the deliciousness of rotini pasta, ground beef, and vibrant bell peppers in a simple, comforting dish that’s perfect for any dinner. With just a handful of ingredients and straightforward steps, it promises tons of flavor and satisfaction without the fuss. Enjoy this hearty meal that ties comfort food and ease together beautifully!
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 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 they're softened and translucent.
- Stir in the tomato paste and minced garlic. Cover and cook for 1–2 minutes, just 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 excess grease, leaving a bit for flavor.
- Season with salt, pepper, and Italian seasoning, then 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 your prepared casserole dish and sprinkle the top 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, keeping a close eye to prevent burning.
- Remove from the oven and let cool for a few minutes. Garnish with parsley if desired, then serve.
Notes
Feel free to customize the recipe by adding other vegetables you enjoy, such as zucchini or mushrooms.
This dish is great for meal prep; just store in the fridge for up to 3 days and reheat before serving.
Leftovers can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg